Pumpkin Apple Spice Cake Recipe

Instructions

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1. - For the cake: Preheat the oven to 350°F. Prepare the fluted tube pan with vegetable pan spray.
2. - In a medium bowl, combine the flour, cinnamon, salt, baking soda and cloves; mixing well.
3. - In a large bowl, beat the eggs with an electric mixer on medium high speed until they turn a light yellow color.
4. - In the other medium bowl, whisk together the sugar, oil, pumpkin, milk and vanilla. Gradually add the pumpkin mixture to the eggs; beating thoroughly.
5. - Next, add in the flour mixture; mixing well. Stir in the apples and, if desired, nuts. Spoon the completed batter into the prepared pan.
6. - Place the pan in the oven and bake for 55-to-60 minutes or until a toothpick inserted into the center comes out clean.
7. - Remove from the oven and let it cool in the pan for 15 minutes. Then, remove the cake from the pan and place on the cooling grid, allowing the cake to cool completely.
8. - For the caramel sauce: While the cake is cooling to room temperature, combine sugar, water and salt in a medium saucepan over medium high heat. Stir sugar and salt until fully saturated with water. Without stirring, allow the sugar mixture to cook at medium high heat for 6-to-8 minutes or until the mixture has achieved a deep amber color.
9. - Remove the saucepan from heat and add heavy cream and butter. Be careful, the mixture will steam and bubble up. If the caramel seizes, return it to heat and continue stirring until smooth.
10. - Serve warm, drizzled over cake slices. If caramel cools and solidifies, reheat in the microwave in a microwave safe container on high for 30 second intervals, stirring in between each.