Pumpkin Squares With Cider Caramel Sauce |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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First published in Family Fun magazine Oct.09 edition. Great alternative to pumpkin bread. Taste great w/ vanilla ice cream, caramel cider sauce or just caramel ice-cream topping. Also can enjoy plain. Great way to sneak some veggies to your kids! Recipe calls for sugar, but try using a sugar alternative for a more healthier snack. Ingredients:
1 cup sugar |
1 1/2 cups flour |
/s tsp baking powder |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons cinnamon or 1 1/2 teaspoons pumpkin pie spice |
1/2 teaspoon salt |
3/4 cup oil |
1 (15 ounce) can pumpkin or 2 cups fresh pumpkin puree |
2 large eggs |
1/2 cup brown sugar, packed |
1 tablespoon cornstarch |
2/3 cup apple cider |
2 tablespoons heavy cream |
1 tablespoon butter |
salt |
vanilla ice cream |
Directions:
1. 1) Heat oven to 325 degrees. Grease 9 x 13 baking pan.
2. 2) Combine sugar, flour, baking powder, baking soda, spice, and salt in a large bowl. Add oil, pumpkin, and eggs. Whisk until evenly blended. Pour batter into prepared pan.
3. 3) Bake for about 30 minutes Remove and cool completely, approximately 1 1/2 hours.
4. 4) Just before serving, make the cider caramel sauce. In a medium saucepan, whisk together brown sugar and cornstarch. Add the cider and mix until dissolved in to the sugar mixture. Cook over medium-high heat, stirring constantly, until large bubbles form (about 3 minutes). Reduce heat to low and allow sauce to simmer until thickens, (about 2 minutes).
5. 5) Remove the sauce from the heat and whisk in cream and butter. Let sauce cool slightly. add a pinch of salt to taste.
6. 6) To serve: Cut out cake in 3 squares. Top with a scoop of ice cream. Drizzle with sauce.
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