Description
Spiced pumpkin custard cake marries silky European baking traditions with rich autumn flavors. Creamy layers blend perfectly, inviting dessert enthusiasts to savor each heavenly bite you’ll remember long after the last delectable crumb.
Ingredients
Scale
Main Ingredients:
- 1 cup canned pumpkin puree
- 4 large eggs, separated
- 1 cup whole milk (or half and half for extra richness)
- 1/2 cup all-purpose flour
Sweeteners:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup granulated sugar
Seasonings and Additional Ingredients:
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup melted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
Instructions
- Warm the oven to 325F and prepare an 8×8-inch baking vessel with a light butter coating and parchment paper lining.
- Carefully sift the dry ingredients – flour, sugar, salt, and baking powder – into a pristine mixing bowl, ensuring a smooth, lump-free blend.
- Separate the egg yolks into a companion bowl, whisking them until they transform into a silky, uniform texture.
- Introduce melted butter, milk, and vanilla extract into the yolk mixture, stirring with gentle, deliberate motions to create a harmonious liquid base.
- Gradually incorporate the dry ingredient mixture into the liquid components, folding with minimal manipulation to maintain the delicate cake structure.
- Transfer the velvety batter into the prepared baking pan, smoothing the surface with a spatula to ensure an even distribution.
- Slide the pan into the preheated oven and bake for approximately 35-40 minutes, watching for a golden-brown surface and a slight jiggle in the center that indicates perfect custard-like consistency.
- Once baked, remove from the oven and allow the cake to cool completely in the pan, which helps it set and develop its signature rich, creamy texture.
Notes
- Softly mix ingredients to keep the cake light and airy, avoiding overmixing which can create a dense texture.
- Chill the baking pan before greasing to help the parchment paper stick perfectly and prevent wrinkles.
- Opt for fresh pumpkin puree instead of canned for a more vibrant, natural flavor that elevates the entire dessert.
- Consider swapping regular flour with gluten-free alternatives like almond or coconut flour for those with dietary restrictions, ensuring the cake remains moist and tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg