Butterscotched Pumpkin Apple Cake
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Author: Janet Hudson Status: published license cc-by tags: Vegan, Butterscotch, Yummy, Pumpkin, Apples, PostThanksgivingDayBrunch,
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Share on TwitterI caramelized crab apples in brown sugar and butterscotch extract and added them to the pumpkin cake.
Wholesome and delicious. The butterscotch kicked this already yummy cake up several notches.
Recipe to follow.
3 cups sifted whole wheat pastry flour
2 tsp baking soda
2 tsp baking powder
1 tbsp cinnamon
1/2 tsp powdered ginger
1/4 tsp powdered cloves
1/4 tsp nutmeg
1/4 tsp allspice
3/4 tsp sea salt
1 cup brown sugar
1 cup safflower oil
2 cups cooked, pureed pumpkin
Egg Replacer for 5 eggs
5 tsp butterscotch extract
8 crabapples, peeled and sliced
4 tbsp brown sugar
Greased and floured cake pan
Blend all ingredients together except for extract, apples and 4 tbsp brown sugar.
Heat saute pan and mix the apples, sugar and extract- allow to boil then reduce heat and continue to simmer until they begin to carmalize- fold into batter and bake at 350 50 minutes or until done.
Serve with more apples on the side.
