Pumpkin Cake w. Soft Cream
This recipe makes approximately 12-15 servings
Originally, I saw a pumpkin cake where the bases were stacked with some kind of cream in between. It looked delicious, but I wanted to make it in a slightly easier version. It's not often I venture into baking with pumpkin, but I had gotten my hands on a can of pumpkin puree (in Løvbjerg in Aarhus) and thought it was an exciting project. It turned into this juicy piece, where the warm spices really can thrive and with the silky smooth and fluffy cream splashed on top, I found a pairing that really works well together. It tastes of autumn, is slightly dense without being rubbery. The cold fluffy cream on top works as the best wingman imaginable. And then the cake is browned butter, which gives it the most perfect nutty fall flavor.
If you can't find pumpkin puree, you can certainly try this cake with another type of fruit puree, such as apples. I poured some of my homemade butterscotch on top and it gave the cake an extra dimension. You can find the recipe for it here
Pumpkin Cake w. Soft Cream
Preperation: 20 minutes Cooking time: 30 minutes Total: >50 minutes
Ingredients
This recipe makes approximately 12-15 servings
Pumpkin cake
120 g butter
200 g canned pumpkin puree
55 g brown sugar
100 g sugar
2 large eggs
½ dl milk
10 g vanilla sugar
100 g gluten-free flour. I use red Finax
40 g almond flour
8 g Xhantan gum
4 g baking powder
½ tsp salt
1½ g ground cinnamon
1 g ground allspice
2 g ground cardamom
Fluffy cream
250 g mascarpone or cream cheese
40 g icing sugar
15 g vanilla sugar
3 dl cream
Method
Pumpkin cake
Preheat the oven to 175 degrees. Grease a cake pan thoroughly. Mine is round and measures about 20 cm in diameter. Melt the butter in a saucepan over medium heat. Continue to let the butter bubble and stir the pan occasionally for about 5-10 minutes until the water has evaporated and the butter starts to smell nutty and turn golden brown. Remove the pan from the heat and leave to cool for 10 minutes.
In a bowl, whisk together the pumpkin, brown sugar, sugar, eggs and vanilla, and in a separate bowl, sift together the flour, baking powder, Xhantan Gum, salt and spices. Add the dry ingredients to the wet ingredients and mix the dough together. Finally, add the brown butter and milk and pour the batter into the greased cake pan.
Bake the cake for approximately 30-35 minutes until a cake tester or toothpick comes out clean when inserted in the center, and the top of the cake springs back when lightly touched.
Let the cake cool completely.
Fluffy Creme
Whisk the cream cheese, icing sugar and vanilla for several minutes until smooth. Pour the cold cream into the mixture, scrape down the bowl and beat at medium speed until the cream is thick and fluffy. Spread the fluffy cream on top of the cake and serve
Garnish the cake with homemade salted caramel - you can find the recipe under “creams and sweets” or by searching for “caramel”.
Tips and storage
〰️ Store any leftover cake in an airtight container in the fridge for up to 3 days
〰️ If you want to freeze the cake, it can be frozen, but without the cream.
〰️ I bought the pumpkin puree in Løvbjerg in Aarhus, but have also seen it in Føtex and Bilka, especially in the fall before Halloween and Thanksgiving.
