Spicy pumpkin cake with gooey dulce de leche and tart sour cream – a harmony of tastes. Bake the cake well in advance, as the spices will continue to infuse the cake and intensify the flavor over time. Delicious and easy as pie (although it’s cake).
Bake the pumpkin cake as the carrot cake but replace the carrot with pumpkin and add 1 tsp nutmeg. In the meantime, prepare the dulce de leche by simmering a can of condensed milk in water for one to anything up to three hours, depending on the color and consistence you’re going for.
Serve your cake on a smear of caramel with a generous dollop sour cream. Decorate with edible blossom.