Sticky toffee pumpkin-chestnut gingerbread 🧸🌲✨
Ingredients:
FOR THE CAKE
- Neutral oil for the pan
- 6 ounces (170g) peeled roasted chestnuts (1 generous cup), from a jar or bag, rinsed and patted dry
- ¼ cup molasses
- ½ teaspoon baking soda
- 1 (15 oz) can unsweetened pumpkin puree (not pumpkin pie filling)
- 1 tablespoon finely grated fresh ginger
- 1½ teaspoons vanilla extract
- 2½ cups all-purpose flour
- 2¼ teaspoons baking powder
- 1½ teaspoons Diamond Crystal kosher salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- â…ž teaspoon ground cloves
- 1¼ cups granulated sugar
- 4 large eggs, at room temperature
- â…” cup neutral oil, such as grapeseed or avocado
TOFFEE SAUCE AND SERVING
- 10 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- 1 cup heavy cream, at room temperature
- ¾ teaspoon Diamond Crystal kosher salt
Directions:
- preheat oven to 350 and prepare your 9x13 pan (preferably metal). Using a neutral oil, brush the bottom and all sides of the pan. Lay down parchment paper so it covers the entire bottom of the pan only. Then brush top of parchment with oil. Try to avoid air bubbles.
- In a small sauce pan, add chestnuts, molasses, and 1/2 cup of water and bring to a simmer over medium heat. Reduce the heat to a gentle simmer then cover. Cook for 12-15 minutes until the chestnuts are soft and easily mashed with a fork. Remove the pan from the heat and using a fork or a potato masher, mash the chestnuts until the pieces are no bigger than the size of a pea. Do not mash into a paste.
- Add baking soda to the chestnut mixture and mix thoroughly (it will foam this is normal) and pour the mixture into a medium mixing bowl. Stir in the pumpkin puree, ginger, and vanilla and set aside to allow it to cool.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves to combine. Make a well in the center and set the bowl aside.
- In another large bowl, with a hand mixer or a stand mixer, add in the eggs and sugar and mix on medium low until the eggs break then medium high until the mixture has doubled in volume and has a pale color (about 3 minutes). Then slowly stream in the oil (still on medium high speed) and mix until mixture is smooth and emulsified.
- Add the cooled pumpkin mixture to the egg bowl and mix on medium low until combined. Add the dry ingredients into the bowl and continue to mix on medium low until combined. At the end, use a flexible spatula to scrape the sides of the bowl of batter to ensure there is no flour left.
- Pour the batter into the prepared pan.
- Bake on the center rack for 30-35 minutes until golden brown. Use a toothpick to check the center. The toothpick should come out clean.
- Once the cake is finished baking, set it aside to cool then start on the toffee.
- To a medium saucepan, add butter, brown sugar, and 1/4 cup of water and bring to a boil on medium-high heat. Stir to melt the butter and sugar. Continue to cook, stirring often, until the mixture is slightly reduced and thickened (about 5-7 minutes). Take the pan off the heat and slowly stream in the heavy cream while continuing to stir. Once smooth, put the pan back on the heat and cook, stirring occasionally, until the toffee is slightly reduced and thickened (about 10 min). Take the pan off the heat and stir in the salt and then set the toffee aside.
- Once the cake is slightly cooled, take a toothpick and poke holes all over the cake. Pour 1 cup of the toffee mixture over the cake and let it absorb.
- Once the toffee is absorbed but the cake is still slightly warm, cut into slices and serve with the leftover toffee sauce drizzled on top.
- Store extra toffee in the refrigerator for up to 2 weeks. Store the cake with a lid or cover on the counter for up to 2 days. You can reheat the toffee on the stove.
Sticky Toffee Pumpkin-Chestnut Gingerbread combines traditional gingerbread elements with the seasonal flavors of pumpkin and chestnuts. This cake is rich, moist, and flavorful, making it the ideal addition to your holiday dessert table. The process begins by preparing the flavorful batter, which incorporates chestnuts for texture and unsweetened pumpkin puree for moisture, along with aromatic spices like cinnamon and nutmeg. Once baked, the cake is drenched in a luscious toffee sauce made from butter, brown sugar, and heavy cream, creating a delightful contrast to the spices in the cake. The addition of molasses offers a deep, rich flavor that pairs beautifully with the ginger, while the eggs ensure a tender crumb. This dessert not only satisfies sweet cravings but also serves as a warm, comforting dish perfect for cold weather gatherings. For an optimal experience, serve slices warm, topped with extra toffee sauce, allowing the sweetness to soak into the cake. With proper storage, the gingerbread can last for days, making it perfect to prepare ahead for busy holiday festivities. For those looking for a unique twist on traditional holiday desserts, this Sticky Toffee Pumpkin-Chestnut Gingerbread is not to be missed!