Pumpkin Magic Cake with Maple Cinnamon Whipped Cream

 
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Pumpkin Magic Cake with Maple Cinnamon Whipped Cream.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups lukewarm milk
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 4 eggs, at room temperature, separated
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1 tablespoon water
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon cream of tartar
  • ***Maple Cinnamon Whipped Cream:***
  • 1 1/4 cups heavy whipping cream
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 pinch sea salt
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Directions

00:30
  • 1Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  • 2Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
  • 3Combine milk, pumpkin, and vanilla extract in a bowl.
  • 4Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer.
  • 5Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy.
  • 6Reduce 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.
  • 7Clean 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.
  • 8Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
  • 9Beat 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.
 
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