Prep 45 mins
Cook 20 mins
Better Homes and Gardens
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 3.69 ml ground cinnamon
- 2.46 ml baking soda
- 1.23 ml salt
- 177.44 ml butter, softened
- 118.29 ml sugar
- 118.29 ml packed brown sugar
- 2 eggs
- 236.59 ml pumpkin butter
- 14.79 ml vanilla
- 29.58 ml vinegar or 29.58 ml lemon juice
- 141.74 g can evaporated milk
- 118.29 ml chopped walnuts, toasted
- broken walnuts, toasted
- 236.59 ml packed brown sugar
- 29.58 ml cornstarch
- 236.59 ml half-and-half
- 118.29 ml water
- 78.07 ml light corn syrup
- 29.58 ml butter
- 4.92 ml vanilla
- Preheat oven to 350°; grease twenty-four 2 1/2 inch muffin cups; set aside.
- In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In a large bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
- Add sugars, beating until combined.
- Beat in eggs, pumpkin butter, and vanilla until combined.
- Stir vinegar into evaporated milk (mixture will look curdled).
- Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
- Stir in 1/2 cup walnuts.
- Spoon batter into the prepared cups, filling about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted near centers comes out clean.
- Cool in pans on wire rack for 5 minutes.
- Remove from pans; if desired, cool cakes completely on racks.
- Caramel Sauce-in a medium heavy saucepan, combine brown sugar and cornstarch.
- Stir in half-and-half, water, and corn syrup.
- Cook and stir over medium heat until bubbly (mixture might look curdled).
- Cook and stir for 2 minutes more.
- Remove from heat; stir in butter and vanilla.
- To serve-place each warm or cooled cake on a dessert plate; top with broken walnuts.
- Spoon about 1 1/2 tablespoons caramel sauce over each cake.