We moved about 4 months ago. In that time I’ve been spending a lot of time enjoying summer, staying busy at my day-job, and figuring out just how we live in this new place. For that reason, you haven’t seen any organizing posts from me lately. But I didn’t want to totally neglect my readers and so I figured I share what I have been up to.
Today was a lazy Saturday. My 5-year old A & I made a pumpkin cake. It turned out deliciously!
For the cake, I used her recipe almost exactly.
The OriginalPumpkin Cake with Cider Caramel Sauce1 c. sugar1 1/2 c. flour1 1/2 tsp. baking powder1 1/2 tsp. baking soda1 1/2 tsp. cinnamon1/2 tsp. salt3/4 c. oil1 (15 oz) can pumpkin2 eggsCombine the first 6 ingredients. Add oil, pumpkin and eggs. Whisk until blended. Pour into a greased 9×13 pan. Bake at 325 for 30 minutes. Cool and top with the sauce before serving.My Adjustments1 tbsp Vanilla Extract1 tsp Pumpkin Pie Spice2 tbsp flour (to adjust for high altitude cooking)I was concerned there wasn’t enough spice in the recipe as written so I added a bit more.
- 1 packed cup brown sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
I found that I needed to cook longer. It was probably 15 minutes total cook time for me. But I may have been using a lower heat. And I knew I wanted it a bit thicker for pouring over cake.