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Pumpkin Cakes With Sour Cream Apple Caramel

Submitted by: Kristina_Vanni

Pumpkin Cakes with Sour Cream Apple Caramel
2010-11-11 Desserts
5 56

Sweet pumpkin cakes are topped with a sour cream apple caramel sauce and finished with whipped cream.

  • Servings: 6


Pumpkin Cakes:
1¼ cup All Purpose Flour
¼ tsp Baking Powder
¾ tsp Baking Soda
¼ tsp Salt
½ tsp Cinnamon
¼ tsp Ground Ginger
¼ tsp Freshly Grated Nutmeg
¼ cup Butter, softened
¾ cup Granulated Sugar
1 Large Egg, at room temperature
1 cup Pumpkin Puree
¼ cup Hood Cultured Fat Free Buttermilk
½ tsp Pure Vanilla Extract
¾ cup Pumpkin Puree
3 tsp Demerara Sugar, divided
6 Tbsp Sweetened Dried Cranberries, divided
Hood Original Whipped Light Cream
Sour Cream Apple Caramel Sauce:
1 cup Granulated Sugar
¼ cup Water
3 Tbsp Salted Butter, cut in to small pieces
¼ cup Hood Heavy Cream
¾ cup Hood Sour Cream
Pinch Salt
½ tsp Vanilla Extract
2 Cortland Apples, peeled and cut in to ½" to ¾" matchsticks


Preheat oven to 350 degrees. Place 6 one cup ramekins on a baking sheet. Spray liberally with nonstick cooking spray and set aside.

In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and set aside.

In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and beat again until combined. Beat in pumpkin and Hood Cultured Fat Free Buttermilk, pumpkin and vanilla extract until thoroughly incorporated. Slowly incorporate dry ingredients and beat until well combined.

Divide batter between prepared ramekins, sprinkle with 1/2 teaspoon demerara sugar and bake in preheated oven for 25 to 28 minutes until a skewer inserted in to the center of the cake comes out clean.

While the cakes are in the oven, prepare the sour cream apple caramel sauce.

In a heavy bottomed saucepan, mix the sugar and water and bring to a simmer over medium high heat. Stir gently until the sugar is dissolved. Do not allow any sugar to get on the side of the pan.

Allow mixture to boil, gently stirring occasionally until the mixture starts to change color. When the liquid is a medium caramel color turn off the heat and whisk in the butter until melted. Quickly whisk in the Hood Heavy Cream until combined and then whisk in the Hood Sour Cream, salt, vanilla extract and apples. If caramel cools too quickly, reheat gently over low heat, stirring frequently.

To serve: Place pumpkin cake in the center of a dessert dish. Spoon sour cream caramel apple caramel sauce over cake and sprinkle on one tablespoon sweetened dried cranberries. Top with desired amount of Hood Original Light Whipped Cream and enjoy!

Helpful Tips:

Recipe by Laurie Lufkin. $10,000 Grand Prize winner in the second annual New England Dairy Cook-Off® Presented by Hood® Sour Cream.