Butterscotch Pumpkin Gingerbread
An easy recipe for Butterscotch Pumpkin Gingerbread.
Ingredients
- 3 eggs room temp
- 1 egg white room temp
- ½ mug brown sugar
- ½ mug regular white sugar
- ⅓ mug vanilla sugar
- 220 g pumpkin puree
- ¾ mug oil
- 1 tsp vanilla extract
- 2 mugs cake flour
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- ½ tsp cardamom powder
- ⅓ tsp badian powder
- 1 tsp ginger powder
- 2 tsps baking powder
- a pinch of salt
Butterscoch glaze
- 1 mug granulated sugar
- 1 tbsp butter room temp!
- ¼ mug sour cream room temp!
Instructions
Gingerbread cake
- Preheat the oven to 180°C. Prepare a baking tray. If you want a tall cake like mine, use a smaller and deeper baking tin (27x34 cm). Use baking paper as well.
- Mix the eggs, egg white, and sugars until the mixture gets creamy on high speed in a bowl. Add oil, pumpkin puree, and vanilla extract. Whisk until well combined.
- Add flour, baking powder, spices and a pinch of salt. Whisk until the flour disappears. Do not over-mix!
- Pour the batter into a baking tray and bake for 25-30 minutes or until the toothpick comes out clean. Take the gingerbread out of the oven and let cool in the baking tray.
Butterscotch glaze
- Prepare a pot. Add sugar, butter and let melt in a pot on low heat.
- Cook the mixture and constantly stir until melted. Add sour cream and continue cooking. The mixture should be bubbling and melting.
- Remove the mixture from the heat and let it cool before it turns dark brownish. At this point, the colour should be gold. Then the butterscotch glaze is lukewarm, pour it on top of the gingerbread one tablespoon at a time. You can make a thick layer or just enough and use the rest for another dessert or as a sauce for ice cream. Enjoy!