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IN THE KITCHEN
Pumpkin Squares With Cider Caramel Sauce
For the pumpkin squares
1 Cup Sugar
1 1/2 Flour
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 1/2 tsp Cinnamon or Pumpkin Pie Spice
1/2 tsp Salt
3/4 Cup Vegetable Oil
1 (15-ounce) can of pumpkin or 2 cups fresh pureed pumpkin
2 Large Eggs, lightly beaten
For the Cider Caramel Sauce
1/2 Cup Brown Sugar, packed
1 tlb Cornstarch
2/3 Cup Apple Cider
2 tlb Heavy Cream
1 tlb Butter
Salt to taste
Step 1 Heat the oven to 325. Grease a 9 x 13 baking pan and set it aside.
Step 2 In a large mixing bowl, combine the first six ingredients for the squares. Add the oil, pumpkin, and eggs, and whisk until the batter is evenly blended. Pour the batter into the prepared pan and smooth the top.
Step 3 Bake the cake until a toothpick comes out clean, about 30 minutes. Remove and allow to completely cool.
Step 4 Before serving the cake squares, make the cider caramel sauce. In a medium saucepan, whisk together the brown sugar and cornstarch. Add the cider and stir well to dissolve the other ingredients. Cook over medium high heat, whisking constantly, until large bubbles form around the perimeter of the pan about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more.
Step 5 Remove the sauce from the heat and whisk in the cream and butter. Let the sauce cool slightly, then taste it and add a pinch of salt, if necessary.
For the pumpkin squares
1 Cup Sugar
1 1/2 Flour
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 1/2 tsp Cinnamon or Pumpkin Pie Spice
1/2 tsp Salt
3/4 Cup Vegetable Oil
1 (15-ounce) can of pumpkin or 2 cups fresh pureed pumpkin
2 Large Eggs, lightly beaten
For the Cider Caramel Sauce
1/2 Cup Brown Sugar, packed
1 tlb Cornstarch
2/3 Cup Apple Cider
2 tlb Heavy Cream
1 tlb Butter
Salt to taste
Step 1 Heat the oven to 325. Grease a 9 x 13 baking pan and set it aside.
Step 2 In a large mixing bowl, combine the first six ingredients for the squares. Add the oil, pumpkin, and eggs, and whisk until the batter is evenly blended. Pour the batter into the prepared pan and smooth the top.
Step 3 Bake the cake until a toothpick comes out clean, about 30 minutes. Remove and allow to completely cool.
Step 4 Before serving the cake squares, make the cider caramel sauce. In a medium saucepan, whisk together the brown sugar and cornstarch. Add the cider and stir well to dissolve the other ingredients. Cook over medium high heat, whisking constantly, until large bubbles form around the perimeter of the pan about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more.
Step 5 Remove the sauce from the heat and whisk in the cream and butter. Let the sauce cool slightly, then taste it and add a pinch of salt, if necessary.
Monday, October 12 2009, 11:54 AM CDT
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