Caramel Gingerbread Cake

Instructions

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

1. Preheat oven to 350ºF and grease and flour three 6" cake rounds, line with parchment.
2. In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.
3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until incorporated.
5. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
6. Spread batter evenly into prepared pans. Smooth the tops with a spatula.
7. Bake for approx. 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
8. Place cakes on a wire rack to cool for 10mins then turn out onto wire rack to cool completely.

1. Place butter in mixer fitted with paddle attachment.
2. Whip butter on high until fluffy.
3. Slowly add powdered sugar one cup at a time until mixed well.
4. Slowly add caramel sauce.
5. If too think add heavy cream one tablespoon at a time until desired consistency.

1. Preheat oven to 350ºF and line a baking sheet with parchment.
2. Place cookie crumbs and melted butter into a medium bowl, stir until it just starts to clump. Spread out on prepared baking sheet and bake for 8-10mins.
3. Cool completely before using on cake. Break up crumble if needed.