Sticky Top Pumpkin Cake with Brown Sugar Sauce

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, melted, cooled slightly
1 cup granulated sugar
1/4 cup canned pure pumpkin
2 eggs
1 teaspoon vanilla extract

Sauce
6 tablespoons unsalted butter, cut up
1 1/4 cups packed dark brown sugar
1 cup whipping cream
1 teaspoon vanilla extract

• Heat oven to 350 degrees F. Grease bottom and sides of 9 x 5-inch loaf pan. 
• Line bottom of pan with parchment paper. Grease paper.
• In medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves until combined.
• In large bowl, beat melted butter, sugar and pumpkin at medium speed until blended. 
• Beat in eggs and 1 teaspoon vanilla extract until smooth. 
• Beat in flour mixture until blended. 
• Pour batter into pan, smooth top with spatula.
• Bake 30 minutes or until top feels firm. (Cake will be partially baked.)
• Meanwhile, place 6 tablespoons butter, brown sugar, and 1 cup cream in medium pan. 
• Cook over medium heat 5 minutes or until butter melts and sugar dissolves, stirring occasionally.
• Increase heat to medium-high, boil 2 minutes, stirring constantly. 
• Remove from heat. Stir in 1 teaspoon vanilla extract.
• Remove cake from oven. 
• Carefully pour 1/2 cup of the sauce over top of cake. Reserve remaining sauce. 
• Return cake to oven. 
• Reduce oven temperature to 250 degrees F. 
• Bake 35 minutes or until sauce is bubbling gently and an inserted wooden pick comes out clean. 
• Cool in pan on rack 10 minutes.
• Run knife around edges to loosen. Invert onto serving platter.
• Remove parchment. Turn top side up. 
• Serve warm , in 1/4-inch slices, with sauce spooned over and drizzled with unwhipped cream.