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Recipes

Maple Caramel Pumpkin Upside Down Cake

This cake recipe hits many pleasure buttons – maple – caramel – pumpkin.  Expect applause when you serve this heavenly maple cake to your friends & family. This recipe yields one 9″ cake or 8 individual ramekin size cakes. At Rabbit Hill Inn, we prefer the smaller individual sized servings.  Serve with flavored whipped cream or your favorite ice cream.

For the Caramel:

1-cup maple syrup

¼ cup heavy cream

2 Tbls butter

For the Cake Batter:

6 Tbls butter                       ½ cup brown sugar

1/3 cup sugar                     1 egg

½ cup pumpkin                   ½ tsp cinnamon

¼ tsp clove                        ¼ tsp ginger

1/8 tsp salt                         1/3 cup buttermilk

½ tsp baking powder           ¼ tsp baking soda

1-cup all-purpose flour

Method:

  1. Boil 1 cup of syrup until it reaches 240°F or soft ball stage.
  2. Add 2 Tbls butter and ¼ cup heavy cream and cook for 3 minutes on medium heat.
  3. Pour into greased ramekins.
  4. Chill while mixing the cake batter below.
  5. Cream the butter and the sugars together until there are no lumps.
  6. Add the pumpkin and eggs and mix.
  7. Add cinnamon, cloves, ginger, salt, baking powder, baking soda, flour, and buttermilk and mix until well incorporated.
  8. Spoon into the ramekins and bake at 325°F for 45-50 minutes.
  9. Let set for 3-5 minutes before turning out the cakes onto plates.
  10. Serve warm with sweetened whipped cream.

 

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