#fall dessert

Small Pumpkin Pie (Get the Recipe)

This adorable small pumpkin pie is sweet, creamy, and everything you love about pumpkin pie but miniaturized.  

This cake is beyond amazing. I could have probably eaten the entire thing if i wanted to. Its sweet with a nice bite from the spices. And the caramel frosting is to die for. You will be making this all fall.

Ingredients : For the apples-2 large baking apples (I used gala apples)

4 tbsp unsalted butter

½ cup brown sugar

1 tsp cinnamon

1 tsp ground nutmeg

dash of salt

For the cake- ½ cup butter, softened

1 1/3 cups dark brown sugar

3 eggs

2 tsp vanilla extract

1 2/3 cups AP flour

¾ tsp baking powder

dash of salt

2 tsp cinnamon

2 tsp ground ginger

1 tsp fresh ground nutmeg

1/2 tsp pumpkin pie spice

For the frosting- 1 ½ sticks butter, softened

3 cups powdered sugar

8 ounces soft caramel candies (I use Wethers brand)

2 tbsp heavy cream

1 tsp vanilla extract

sea salt , to flake over the top

1. Make the apples: Melt the butter over medium heat in a large sauce pan. Once the butter is melted add in the apples, brown sugar, cinnamon, nutmeg, and salt. Stir well to coat the apples. Cook, stirring regularly, for about 6 minutes, until the apples begin to soften a little bit. You don't want them fully soft since they will continue to cook within the cake. Remove the pan from the heat and let cool completely.

2. Make the cake: Heat your oven to 350*. Grease a 10 inch cast iron skillet with a little bit of vegetable oil. Set aside. In the bowl of a stand mixer cream together the butter and sugar for 5 minutes, until it is very light and fluffy. Scrape down the sides and bottom as needed. One at a time add in the eggs, mixing until fully combined after adding each egg. Add in the vanilla and mix well. Scrape down the sides as needed.

3. In a separate bowl whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice. Add the dry mixture into the wet, half at a time, and mix well until everything is just combined. Remove the bowl from the stand mixer and gently fold the apple mixture into the cake batter. Don’t drain off any of the liquid from the apples, pour it all in! Mix gently until combined.

4. Pour the batter into the cast iron skillet and make sure it is in one, even layer. Bake for 42 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean (a few small crumbs are okay) . Leave the cake in the skillet and let cool completely.

5. Make the frosting: In the bowl of a stand mixer (with the paddle attachment) beat the butter on medium high speed for 30 seconds. One cup at a time add in the powdered sugar, mixing on medium after each addition. Once all powdered sugar is added beat on medium high speed for 2 minutes.

6. While the butter and powdered sugar are being mixed add the soft caramels into a microwave safe glass measuring cup or bowl. Microwave in 20 second intervals, stirring after each interval. You want the caramels to be liquid, but not scalding hot. Once the caramels are fully melted and liquid, let cool for 30 seconds. Then pour the caramel into the butter mixture and mix on medium speed for 2 minutes. The mixture will look very separated and oily (due to the hot caramel and butter), but that is normal. Just keep letting it mix. Add the heavy cream and vanilla and mix on high speed for 3 minutes. The frosting will be very smooth and velvety.