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Prep 20min
Total1hr35min
Servings12
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Ingredients
Cake
1/3
cup butter or margarine, softened
1/2
cup granulated sugar
2
eggs
1
cup Gold Medal™ all-purpose flour
2
teaspoons ground ginger
1
teaspoon ground cinnamon
1/4
teaspoon baking soda
1/4
teaspoon baking powder
1/4
teaspoon salt
1/4
teaspoon ground cloves
1/3
cup sour cream
1/4
cup finely chopped walnuts
Caramel Topping
1/4
cup butter (do not use margarine)
3/4
cup packed brown sugar
1
tablespoon light corn syrup
3
tablespoons whipping cream
1/2
teaspoon vanilla
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Steps
1
Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
2
In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.
3
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
4
In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
5
Spread caramel topping over top of cake, allowing some to run down side of cake.
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If you plan on serving only part of the dessert at one time, cut the cake into wedges and spoon the caramel topping over each wedge. The extra topping can be reheated and served over the remaining cake wedges at a later time.
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