1 packet fast acting yeast
1 tbsp sugar
1/4 cup super warm water(not hot water) around 110degrees
1 tbsp pumkin pie spice or (1tsp cinnamon,1/2tsp nutmeg ,1/2 tsp ground ginger,1/2 tsp ground cloves, 1/2 tsp all spice)
1/4 cup milk or buttermilk
1 tsp salt
1/4 cup melted butter
4 1/2 cups flour(this is the exact amount I used however the recipe calls for 4 mines was still a bit too wet so I added a half cup more)
One 15 oz can pumpkin purée
1/4 cup granulated sugar
1 cup brown sugar
2 1/2 tbsp cinnamon(u need a lot 🙂 ) add more if preferred
1/2 tsp grated nutmeg
One 8oz package cream cheese
2 cups powdered sure
1/4 cup milk
1 tsp vanilla extract
2 tbsp maple syrup
This glaze can be adjusted to the consistency you prefer thicker or looser. By adding milk for looser glaze or more powdered sugar for a thicker glaze
1 cup vegetable oil or 1 cup melted cooled butter
2 cups all-purpose flour
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees.
Using an electric mixer on high speed, beat eggs and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, oil and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix). Heat your cast iron skillet, add 3 tbsp butter coat the pan, then add the cake batter to the pan, after which transfer immediately to the oven.
Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes.
1/4 cup butter + 2 tbsp to saute apples
4 large tart apples – peeled, cored and sliced 1/4 inch thick
1/2 cup Dark Brown Sugar – use light if that is what you have on hand.
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup heavy cream
1 tsp vanilla
Saute the apples for 10 minutes or until softened in melted butter.
Remove from the skillet when done.
Melt the remaining butter in the skillet and add the brown sugar, stir until sugar is nice and melted
Then add the heavy cream, salt, cinnamon and vanilla, simmer 2 minutes until thickened.
Then add the apples back to the caramel sauce, simmer another 1 minute until everything is combined.
Slice your cake, pour over caramel sauce and arrange the apples on top and enjoy!