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Pumpkin Magic Cake with Maple Cinnamon Whipped Cream
Pumpkin Magic Cake with Maple Cinnamon Whipped Cream
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
105 minutes
Magical pudding-cake, irresistibly delicious.
Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon sea salt
  • 1.5 cups lukewarm milk
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 4 eggs, at room temperature, separated
  • 0.25 cup brown sugar
  • 1 tablespoon water
  • 0.5 cup unsalted butter, melted
  • 1 teaspoon cream of tartar
  • 1.25 cups heavy whipping cream
  • 0.25 cup maple syrup
  • 0.5 teaspoon ground cinnamon
  • 1 pinch sea salt
Instructions:
  • Preheat your oven to a toasty 325 degrees F (165 degrees C) and generously grease an 8-inch baking pan.
  • Combine flour, pumpkin pie spice, salt, and cinnamon in a bowl and whisk until well mixed.
  • Mix together the milk, pumpkin, and vanilla extract in a bowl.
  • In the bowl of a stand mixer, combine egg yolks, white sugar, brown sugar, and water. Beat on high speed until creamy. Add butter on low speed, then switch to medium and beat until light and fluffy. Gradually add flour mixture in 3 batches on low speed, scraping down the bowl after each addition. Gently fold in the milk-pumpkin mixture until just combined. Transfer mixture to a separate bowl.
  • After washing and drying the bowl and beaters, whip egg whites and cream of tartar on high speed until stiff peaks form. Gently fold in 3/4 of the egg white mixture into the pumpkin mixture using a spatula, then gradually fold in the rest until the batter is smooth and airy. Transfer the batter into the prepared pan.
  • Bake in the preheated oven for 50 minutes, until edges are set and center is slightly jiggly. Allow to cool completely for at least 30 minutes.
  • Whip heavy cream, maple syrup, 1/2 teaspoon cinnamon, and a pinch of salt in a bowl with an electric mixer until soft peaks form. Spread the mixture over the cooled cake.

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