1-3/4 plus 1/8 cups all purpose flour sifted
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
2 tsp pumpkin pie spice
Pinch finely ground black pepper
3 TB coconut oil , not melted
1/2 cup dark brown sugar
1/2 cup organic sugar
1/4 cup maple syrup preferably Grade A Dark Color, Robust Taste Maple Syrup
1 egg room temperature
1/3 cup pumpkin puree
Zest of an orange
3/4 cup Rogue Pumpkin Patch Ale
1 cup light brown sugar
1/2 cup butter
1/4 cup heavy cream
1/2 cup pumpkin puree
2 tsp vanilla extract
Half a recipe of Easy Vanilla Buttercream
Preheat oven to 325F and line an 8 by 8 sheet baking pan with parchment paper.
Lightly oil the parchment paper.
Combine dry ingredients (flour, baking soda, baking powder, salt and spices) in a bowl and stir to combine.
In the bowl of an electric mixer, beat coconut oil until soft and fluffy.
Add dark brown sugar and organic sugar and beat for 2-3 minutes.
Add pumpkin puree, orange zest, maple syrup and egg and beat until thoroughly mixed.
Add the flour mixture and the Rouge Pumpkin Patch Ale in three alternating additions, starting and ending with the dry ingredients.
Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick comes out cleanly.
Let cool completely.
In a large sauce pan, combine light brown sugar, butter, heavy cream, pumpkin puree and salt.
Bring to a boil over medium-high heat, stirring constantly.
Continue to cook (and stir constantly) for about 5-7 minutes, or until the sauce is thickened and all sugar is melted.
Turn off heat, add vanilla extract and stir.
Pour into a squeeze bottle to decorate cake. (Alternatively you can place cooled caramel in a heavy zip top bag and cut a corner).
Using an offset spatula, frost the cooled cake with vanilla buttercream.
Drizzle caramel on top of frosting.
Cut into 12 pieces and serve.
Make sure to have all your cake ingredients at room temperature. This includes the beer, which for best results, shouldn’t be opened until you’re ready to add it to the batter.