Pumpkin Crunch Cake With Salted Pumpkin Caramel Swirl

As the leaves turn and a crispness fills the air, there’s nothing quite like the comforting aroma of pumpkin spice wafting from the oven. This Pumpkin Crunch Cake with Salted Pumpkin Caramel Swirl is the ultimate fall dessert – a moist, tender pumpkin cake layered with a luscious, homemade salted pumpkin caramel and topped with a crunchy, irresistible pumpkin seed brittle. It’s a showstopper that’s surprisingly easy to make and guaranteed to impress! Get ready to experience a symphony of flavors and textures that will define your autumn baking.

What You’ll Need

• Pumpkin Puree (300g / 1⅓ cups): Not pumpkin pie filling! We need 100% pure pumpkin puree for the best flavor and texture. Ensure it’s not seasoned.
• All-Purpose Flour (200g / 1⅔ cups): Provides the structure for our cake. Spoon and level the flour when measuring to avoid packing it in.
• Baking Powder (2 tsp / 8g): A leavening agent that helps the cake rise, creating a light and airy crumb.
• Baking Soda (1 tsp / 5g): Another leavening agent, baking soda reacts with the acidity in the pumpkin puree to provide extra lift.
• Ground Cinnamon (1 tsp / 2.5g): The quintessential fall spice! Adds warmth and depth to the pumpkin flavor.
• Ground Ginger (½ tsp / 1g): Provides a subtle spicy kick that complements the cinnamon beautifully.
• Ground Nutmeg (¼ tsp / 0.5g): A warm, aromatic spice that enhances the overall flavor profile. Freshly grated nutmeg is ideal, but ground works well too.
• Salt (½ tsp / 3g): Balances the sweetness and enhances the other flavors. We recommend using fine sea salt.
• Unsalted Butter, Melted (115g / ½ cup): Adds richness and moisture to the cake. Make sure it’s cooled slightly before adding to the other ingredients.
• Light Brown Sugar (150g / ¾ cup): Contributes to a moist texture and a caramel-like flavor.
• Granulated Sugar (100g / ½ cup): Adds sweetness and helps with browning.
• Large Eggs (2): Bind the ingredients together and add richness.
• Alcohol-Free Vanilla Extract (1 tsp / 5ml): Enhances the overall flavor of the cake.
• Whole-Milk or Oat Milk (120ml / ½ cup): Adds moisture and helps to create a tender crumb. Oat milk is a great dairy-free alternative.
• Pumpkin Puree (for caramel) (150g / ⅔ cup): Again, 100% pure pumpkin puree is key for the caramel.
• Light Brown Sugar (for caramel) (100g / ½ cup): Provides sweetness and a rich caramel flavor to the swirl.
• Unsalted Butter (for caramel) (50g / ¼ cup): Adds richness and helps create a smooth, glossy caramel.
• Fine Sea Salt (pinch): A crucial element for balancing the sweetness of the caramel and creating a delightful salted caramel experience.
• Coconut Cream (60ml / ¼ cup): Adds a luxurious creaminess to the caramel and helps it achieve a smooth consistency.
• Raw Pumpkin Seeds (50g / ½ cup): The star of our crunchy topping!
• Light Brown Sugar (for topping) (30g / 2 Tbsp): Creates a sticky, caramelized coating for the pumpkin seeds.
• Unsalted Butter (for topping) (15g / 1 Tbsp): Helps the sugar melt and coat the pumpkin seeds evenly.

Substitutions

Don’t have an ingredient on hand? Here are a few simple substitutions:

• All-Purpose Flour: You can use a 1:1 gluten-free baking flour blend.
• Whole Milk/Oat Milk: Almond milk or any other plant-based milk will work.
• Coconut Cream: Heavy cream can be used as a substitute, but the coconut flavor adds a lovely nuance.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Thoroughly grease a 23cm (9-inch) round cake pan. Don’t skip greasing – it prevents sticking! Line the bottom with parchment paper; this makes removing the cake a breeze.
2. Craft the Salted Pumpkin Caramel: In a medium saucepan, combine the 150g pumpkin puree (for caramel), 100g light brown sugar (for caramel), 50g unsalted butter (for caramel), and a pinch of fine sea salt. Cook over medium heat, stirring constantly. The mixture will initially be liquid, but as it heats, the sugar will dissolve and the mixture will begin to thicken. Continue stirring for 5-7 minutes, until it reaches a deep amber color. This color indicates the caramel is properly developed and will have a rich flavor. Remove from heat and immediately whisk in the 60ml coconut cream. The coconut cream adds a subtle richness and helps create a smooth, pourable caramel. Set aside to cool slightly while you prepare the cake batter.
3. Toast the Pumpkin Seeds & Make the Brittle: Place the 50g raw pumpkin seeds in a dry skillet over medium heat. Toast them, stirring frequently, for about 3 minutes, or until they become fragrant and lightly browned. Be careful not to burn them! Transfer the toasted seeds to a bowl. Add the 30g light brown sugar (for topping) and 15g unsalted butter (for topping). Stir continuously until the sugar melts and coats the seeds, forming a glossy brittle. Quickly spread the brittle onto a sheet of parchment paper to cool completely. Once cooled, break it into coarse pieces. This brittle provides a delightful textural contrast to the soft cake and caramel.
4. Combine Dry Ingredients: In a large bowl, whisk together the 200g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ½ tsp salt. Whisking ensures these ingredients are evenly distributed, which is crucial for a consistent cake texture.
5. Cream Butter and Sugars: In a separate bowl, beat the 115g melted butter with 150g light brown sugar and 100g granulated sugar until the mixture is light and fluffy. This process incorporates air into the batter, contributing to a tender crumb.
6. Add Wet Ingredients: Add the 2 large eggs one at a time to the butter-sugar mixture, beating well after each addition. This ensures each egg is fully incorporated. Stir in the 1 tsp vanilla extract, 300g pumpkin puree, and 120ml milk. Mix until just combined.
7. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing only until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
8. Layer and Swirl: Divide the batter into two portions, reserving about one-third for the top layer. Pour two-thirds of the batter into the prepared cake pan, spreading it evenly. Drop spoonfuls of the cooled pumpkin caramel over the batter. Using a skewer or knife, gently swirl the caramel into the batter to create beautiful ribbons. Top with the remaining batter and repeat the caramel dollops and swirls.
9. Add the Brittle & Bake: Scatter the toasted pumpkin-seed brittle evenly over the surface of the cake, pressing lightly to help it adhere. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Why This Pumpkin Crunch Cake Works

This Pumpkin Crunch Cake isn’t just a delicious fall treat; it’s a carefully constructed symphony of flavors and textures. The combination of pumpkin puree in both the cake and the caramel provides a deep, authentic pumpkin flavor. The spices – cinnamon, ginger, and nutmeg – enhance the warmth and complexity. The salted pumpkin caramel adds a luxurious sweetness and a delightful salty counterpoint. But the real star is the pumpkin seed brittle. It provides a crucial textural element, offering a satisfying crunch that contrasts beautifully with the soft, moist cake and smooth caramel. The use of coconut cream in the caramel adds a subtle richness and prevents it from becoming overly sweet.

Tips for the Perfect Caramel Swirl

Achieving a beautiful caramel swirl is easier than you think! The key is to work quickly while the caramel is still warm and pourable. Don’t over-swirl; you want ribbons of caramel, not a completely blended mixture. If the caramel starts to set up too much, gently warm it for a few seconds in the microwave. A toothpick or skewer works best for creating delicate swirls.

Storing Your Pumpkin Crunch Cake

This cake is best enjoyed within 2-3 days. Store it in an airtight container at room temperature. If you want to keep it longer, you can refrigerate it, but the texture may become slightly denser. To revive the flavor, let it sit at room temperature for about 30 minutes before serving. The brittle topping is best added just before serving to maintain its crunch.

Pumpkin Seed Brittle Variations

Feel free to experiment with the brittle topping! You can add a pinch of cayenne pepper for a subtle kick, or substitute pecans or walnuts for the pumpkin seeds. A drizzle of melted dark chocolate over the brittle adds another layer of indulgence. For a more intense pumpkin flavor, you can add a teaspoon of pumpkin pie spice to the brittle mixture.

Frequently Asked Questions

• Can I use a different type of milk? Yes, you can use any type of milk you prefer, including almond milk or soy milk.
• Can I make this cake gluten-free? Yes, you can substitute a gluten-free all-purpose flour blend.
• How can I prevent the cake from sticking to the pan? Thoroughly greasing and lining the bottom of the pan with parchment paper is essential.

This Pumpkin Crunch Cake with Salted Pumpkin Caramel Swirl is the perfect dessert to celebrate the flavors of fall. Its moist, spiced cake, rich caramel, and crunchy brittle topping will delight your taste buds. Don’t forget to save this recipe to Pinterest for later inspiration!

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