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Caramel-Glazed Spice Cake
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Spiced fall cake with simple topping - perfect post-walk treat.
Ingredients:
  • 1/3 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup Gold Medal™ all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/3 cup sour cream
  • 1/4 cup finely chopped walnuts
  • 1/4 cup butter (do not use margarine)
  • 3/4 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons whipping cream
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F and generously grease only the bottom of a 9-inch round cake pan with baking spray that includes flour.
  • In a large bowl, mix together 1/3 cup of butter, granulated sugar, and eggs with an electric mixer until creamy. Add flour, ginger, cinnamon, baking soda, baking powder, salt, and cloves, mixing until combined. Stir in sour cream and walnuts until just blended. Pour into pan.
  • Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes. Loosen the cake by running a knife around the edge of the pan. Invert a heatproof serving plate over the pan, carefully flip it over, and remove the pan. Allow the cake to cool at room temperature for 30 minutes.
  • In a 2-quart saucepan, melt 1/4 cup of butter over medium heat. Add brown sugar and corn syrup, and bring to a boil over medium-high heat while stirring constantly. Then, pour in whipping cream and boil for 3 minutes, continuing to stir. Remove from heat, add vanilla, and let cool for about 25 minutes at room temperature, stirring occasionally.
  • Drizzle caramel topping over cake, letting it cascade down the sides enticingly.

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