Pumpkin Sticky Toffee Pudding - flour

Method

• To make the cake, position a rack in the center of the oven and preheat the oven to 350F.
• Lightly butter a 13 x 9-inch baking pan.
• Sift together the flour, baking powder, baking soda, cinnamon, and salt.
• Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on high speed until the mixture is light and fluffy, about 3 minutes.
• One at a time, beat in the eggs.
• Beat in the pumpkin.
• If the mixture curdles, do not worry.
• With the mixer on low speed, beat in the flour mixture in 3 additions, beating until smooth after each addition and scraping down the sides of the bowl as needed.
• Spread in the baking pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
• Meanwhile, make the sticky toffee sauce.
• Melt the brown sugar, butter, and corn syrup in a heavy-bottomed large saucepan over medium heat, stirring often to help dissolve the sugar.
• Whisk in the cream and bring to a boil, taking care that the mixture does not boil over.
• Cook uncovered, whisking often, until the sauce is glossy, smooth, and thick enough to nicely coat a wooden spoon, about 8 minutes.
• Turn off the burner so the sauce is kept warm by the burners residual heat.
• When the cake is done, transfer it to a wire cake rack.
• Using a meat fork, pierce the cake all over.
• Pour and spread about 1 cup of the toffee sauce over the cake.
• Let stand for 10 minutes.
• Spoon the warm cake into individual bowls, top with more of the warm sauce, and garnish with a dollop of whipped cream.
• Serve immediately.