Pumpkin Cake with Streusel and Salted Caramel Sauce

A tender slow-cooker pumpkin cake topped with buttery brown-sugar streusel, served warm with homemade salted caramel sauce and vanilla ice cream for a cozy fall dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a 6-qt. oval slow cooker with a disposable slow cooker liner.

Step 2

Whisk together 2 cups of the flour, the baking powder, baking soda, pumpkin pie spice, and 1/2 tsp. of the salt in a medium bowl. Place granulated sugar and softened butter in a large bowl; beat with a mixer on medium to high 2 minutes or until fluffy. Add eggs, one at a time, beating after each addition until combined. Add pumpkin; beat until combined. Gradually add flour mixture, beating on low just until combined. Spread batter in the prepared slow cooker. Smooth top.

Step 3

For streusel, stir together the remaining 1 cup flour, the brown sugar, cinnamon, and the remaining 1/4 tsp. salt in a small bowl. Add melted butter; toss with a fork to combine. Sprinkle evenly over batter in slow cooker. To prevent the streusel from getting soggy, place a double layer of paper towels between the lid and the slow cooker insert; keep taut so paper towels don’t sag into the batter.

Step 4

Cover and cook on high 2 1/2 hours or until a toothpick inserted in center comes out clean, rotating the slow cooker insert 180 degrees after 1 1/4 hours.

Step 5

Remove slow cooker insert and place on a wire rack. Uncover and let stand 30 minutes. Lift cake from the insert using the disposable liner; transfer to a cutting board. Remove the disposable liner before cutting, sliding it from under the cake. Trim off any overbrowned parts.

Step 6

Serve cake warm with Salted Caramel Sauce and ice cream. If you like, sprinkle lightly with flaky sea salt.

Step 7

To make Salted Caramel Sauce: Combine 3/4 cup packed brown sugar, 1/2 cup (1 stick) salted butter (cut up), 1/2 cup heavy cream, and 3 Tbsp. light-color corn syrup in a heavy 2-qt. saucepan. Bring to boiling over medium-high, stirring to dissolve sugar and melt butter. Reduce heat to medium. Boil, uncovered, at a moderate, steady rate 5 minutes (do not stir). Remove from heat; stir in 1 tsp. vanilla. Transfer to a heatproof bowl. Cover and cool 2 hours. Stir in 1/4 tsp. kosher salt. Makes 1 1/3 cups.