-
-
My review
Pumpkin Magic Cake with Maple Cinnamon Whipped Cream
Julie Hubert
"This magical confection is part pudding, part cake, entirely delicious."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 45 m servings 457 calsOriginal recipe yields 9 servings (1 8-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan. Watch Now
- Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl. Watch Now
- Combine milk, pumpkin, and vanilla extract in a bowl. Watch Now
- Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl. Watch Now
- Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan. Watch Now
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes. Watch Now
- Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake. Watch Now
Nutrition Facts
Per Serving: 457 calories; 25.9 g fat; 51.4 g carbohydrates; 6.8 g protein; 158 mg cholesterol; 362 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
11/4/2017
This “cake” is more the texture of a dry pudding. I thought as I was making it that there was just too much spice for an 8X8 cake but really there’s not- the spices are just right! I did use a 9...
3/16/2018
Great texture and taste was pretty good. Nice pumpkin flavor. Only gave it a 3 stars because I thought it was a lot of work. It got a lot of dishes dirty and I am super lazy. Mix the pumpkin w...
1/3/2018
I love pumpkin and have tried loads of different recipes over the years but this is the best one yet. I used buckwheat flour instead of all purpose flour and it still was the best pumpkin cake/p...