Sometimes, the simple desserts are the best. This lovely autumn treat is so very delicious, yet simple to prepare. You need one bowl, a whisk, and a few ingredients. The caramel topping stays lovely and soft, but firm enough to stay on top of the cake slices. Feel free to add more whipped cream on top, if you wish, it can only make it more delicious, if that is even possible. And as always, you can add some food colouring if you wish for it to have a vibrant colour, but it isn't necessary.
120 grams plain flour
1 ½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
200 grams pumpkin puree
150 grams Demerara sugar
120 ml vegetable oil
200 grams soft caramels
200 ml heavy whipping cream, divided
Sift together the flour with the baking powder and spices. Take a large bowl and crack in the eggs, when add sugar and whisk it vigorously until lighter in colour, about a minute. Add in the pumpkin puree and oil, and whisk again. Add in the dry ingredients and fold them through until combined. Do not overmix the batter at this point.
Grease a 23x33 cm (9x13”) baking pan and lay a sheet of baking paper on the bottom of it, then pour in the cake batter, and bake it immediately, in a preheated oven, at 180°C (350°F), for about 20 minutes. Check the cake with a toothpick for doneness.
While the cake is cooling, melt together the soft caramels with 100 ml heavy whipping cream until smooth and combined. Remove the pan from the heat, and let the caramel topping cool until thickened. The consistency should resemble very thick honey. Pour it evenly over the top of the cake, and somewhat down the sides. Let the cake cool completely, then decorate it with the rest of the freshly whipped heavy cream on top. Yields 12 servings.