I have a confession….
I suck at making pies.
There. I said it. It wouldn’t be so embarrassing if I didn’t come from a family in which everyone seems to be gifted in the art of pie-making. I must have missed out on that special gene somehow. I also find that because I’m a food blogger, people expect everything I make to be amazing, and I’m telling you right now that it’s just not true. There are a lot of things that I can’t make well, and pies happen to be one of them. But that’s okay! I can make a pretty good cake, so for Canadian Thanksgiving this year, I made this pumpkin cake instead of a pumpkin pie.
Yum! It was every bit as good as a pumpkin pie. It was nice to have something a little different for dessert at Thanksgiving, but still with the familiar flavor of pumpkin.
The kids really loved this cake with the caramel sauce drizzled over it. I liked that you could taste the lemon juice and vanilla in the sauce because it balanced out the sweetness of the caramel and cake nicely. We added whipped cream on top of our slices of cake for a very decadent treat.
If you’re scared of making your own caramel sauce, don’t be. It’s surprisingly simple to make. You just have to stay by the pot and watch it carefully so that it doesn’t burn. Trust me, it’s easier than pie crust!
Lemon Vanilla Caramel Sauce
2/3 cup white sugar
1/2 cup butter
2 tsp lemon juice
1/2 cup whipping cream
1 vanilla pod (remaining from cake recipe)
pinch of lemon zest (optional)
- In a saucepan over medium heat, add sugar, butter and lemon juice. Whisk until the butter has melted and sugar has dissolved.
- Stop whisking and let it sit over medium heat until you see the colour change to a deep amber. This takes about 4 minutes.
- Pour in the whipping cream while whisking, making sure to keep your face away from the pot in case the contents splash out. Continue whisking as mixture comes to a boil and thickens.
- Once thickened, remove from heat and scrape out any remnants of vanilla seeds from the pod you used for your cake. Then place the entire pod into the sauce (and lemon zest, if using) and leave it to cool.
- When the sauce has cooled, drizzle some of it over the bundt cake. Save the rest of the caramel sauce for serving with the cake.
Recipe adapted from Canadian Living.