2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter at room temperature
2/3 cups light brown sugar
4 large eggs at room temperature
1 15 ounce can solid pack pumpkin
STICKY TOFFEE SAUCE
1 cup light brown sugar
8 tablespoons unsalted butter
1/3 cup light corn syrup
1 1/2 cups heavy cream
Sweetened whipped cream for serving
Preheat oven to 350.
Lightly butter a 13x9 baking pan.
Sift together flour, baking powder, baking soda, cinnamon, and salt.
Beat the butter, brown sugar, and sugar in a large bowl until light and fluffy.
Beat in eggs, one at a time.
Beat in pumpkin.
If mixture curdles, do not worry.
With mixer on low speed beat in flour mixture in 3 additions.
Continue beating until smooth.
Spread in pan.
Bake until a toothpick inserted in the center comes out clean. 30 to 35 minutes.
Meanwhile, make sticky toffee sauce.
Melt butter, brown sugar, and corn syrup in a heavy bottomed large saucepan over medium heat, stirring often to help dissolve sugar. Whisk in the cream and and bring to a boil, until smooth, enough to nicely coat a wooden spoon.
Turn off the burner so the sauce is kept warm by the burner's residual heat. (G.G.'s note - this would only work with an electiric stove.)
When the cake is done transfer to a wire rack. Using a meat fork, pierce the cake all over. Pour and spread about a cup of 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 whipped cream.
Serve while hot.