Pumpkin Cake


As I had stated in my previous post, that I am not a cake person. If I would like to have a cake, it has to be my way; which is dense, fudgy or custardy. I am not a fan of those light airy spongy cakes, period. It is no surprise that I would make use of this season to make a pumpkin cake. This is a moist and dense cake without all the fancy frosting.

As you can see, this is quite a thick cake. You can actually divide the cake batter into 2 equal portions and create a double layered pumpkin cake. You can even go the fancy route and use a bundt cake mold. But I decided to keep things really simple with a single thick layer plus a minimal amount of frosting.

With that being said, I just can't help it by adding a touch of spun sugar as a topping. I didn't want the usual ball-like spun sugar, so I decided to be artsy with a little twists and turns. It somehow ended up like in the photo above. You can try to make your own spun sugar if you're up for it. It is all stated in the directions down below. If a geezer like me can do it, so can anyone.

On a side note, my grandma just passed. I am dedicating this dish to her.

As you can see that the cake is indeed moist, dense and almost custardy in the middle. Now, that is the cake I would devored without hesitation. I am using a Japanese pumpkin, Kabocha, for it's natural sweetness. You can of cos other types of pumpkins, be sure to taste and adjust the amount of sugar used. I know the amount of oil may seem a lot, but trust me, it is what makes this cake moist and dense. Present this cake on any Thanksgiving dinner table and wow your guests and families.

Ingredients:

(Make one 8 inch cake)

  • Pumpkin Pie Spice:

  • Nutmeg Freshly Ground, 1 TSP

  • Cloves Ground, 1 TSP

  • Ginger Powder, 1 TSP

  • All Spice Powder, 1 TSP

  • Cake:

  • Kabocha Japanese Pumpkin Puree, 425g

  • Bleached All Purpose Flour, 250g

  • Baking Powder, 2 TSP

  • Baking Soda, 1 TSP

  • Sea Salt, 1 TSP

  • Cinnamon Ground, 1.5 TSP

  • Pumpkin Pie Spice, 2 TSP

  • Eggs, 4

  • Dark Muscovado Sugar, 100g

  • Granulated Sugar, 100g

  • Pure Vanilla Paste, 1.5 TSP

  • Canola / Grapeseed / Vegetable Oil, 240g

  • Frosting:

  • High Quality Cream Cheese Preferably Philadelphia Softened, 112g

  • Unsalted Butter Softened, 58g

  • Icing Sugar, 140g

  • Pumpkin Pie Spice, 1/2 TSP

  • Pure Vanilla Paste, 1/2 TSP

  • Sea Salt, Pinch

  • Spun Sugar (Optional):

  • Granulated Sugar, 1 Cup

Equipment:

  • Oven

  • Hand / Stand Mixer

  • 8 Inch Spring Cake Pan

Directions:

  1. Prepare pumpkin pie spice.

  2. In a bowl, add nutmeg, cloves, ginger and all spice powder.

  3. Mix to combine well.

  4. Set aside.

  5. You can make in large amount and store them in sterilized mason jar if desired.

  6. Making pumpkin puree.

  7. Preheat oven to 200 degrees celsius or 400 fahrenheit.

  8. Lightly brush the pumpkin with oil.

  9. Wrap the pumpkin with aluminium foil.

  10. Wack into the oven and roast for about 1hr or until the pumpkin is very soft, almost falling apart.

  11. Remove from oven and set aside to cool slightly.

  12. Once the pumpkin is cool enuff to handle, remove the flesh from the skin. It should come off easily.

  13. You can consume the pumpkin seeds if desired.

  14. Transfer the the flesh into a large bowl.

  15. It should weigh at 425g.

  16. Mash the pumpkin with a fork until marshy.

  17. Set aside.

  18. Prepare the cake.

  19. Lightly grease the cake pan with oil.

  20. In another large bowl, add flour, baking powder, soda, salt, cinnamon and pumpkin pie spice.

  21. Mix to combine well.

  22. Add eggs, sugar and vanilla into the same bowl as the pumpkin puree.

  23. Using a hand mixer, whisk to combine well or until the sugar has dissolved.

  24. Add in 1/3 of the flour mixture.

  25. Fold with a spatula to combine well.

  26. Add in 1/3 of oil.

  27. Fold with a spatula to combine well.

  28. Repeat the process until the remaining flour mixture and oil are fully incorporated into the pumpkin mixture.

  29. *Make sure there is no large lumps.*

  30. Transfer the batter into the cake pan.

  31. Wack into the oven and bake for about 30 to 40 mins or a skewer comes out clean when inserted into the cake.

  32. Remove from oven and keep chill in the fridge until ready to use.

  33. Prepare the frosting.

  34. In a large bowl, add cream cheese, butter, sugar and pumpkin pie spice.

  35. Using a hand mixer, whisk to combine well or until smooth and creamy.

  36. Add in vanilla and salt.

  37. Give it a final whisk and set aside.

  38. Assemble the cake.

  39. The cake should be cooled.

  40. Run a knife along the edge.

  41. Unmold the cake onto a working plate.

  42. Spread the cream cheese frosting over the top.

  43. Using an offset spatula to even out the layer as much as possible.

  44. Return the cake into the fridge and keep chilled for about an hour or until the frosting has set.

  45. Slice and serve.

  46. You can decorate the cake with some spun sugar if desired.

  47. Prepare a water bath.

  48. In a sauce pot over medium heat, add sugar.

  49. Stir to dissolve the sugar completely.

  50. Continue cooking until it starts to turn amber in color.

  51. Keep a close eye on it.

  52. Continue cooking until it starts to turn a darker shade of amber color.

  53. Immediately remove from heat and place the pot over a water bath.

  54. Let the caramel cool slightly, for about 30 secs.

  55. Use a fork to scoop out some of the caramel.

  56. Using your fingers and pull out strands of caramel.

  57. Keep pulling and twirling until it breaks.

  58. Roll the spun sugar into a ball.

  59. Place the spun sugar on top of a sliced pumpkin cake before serving.

#pumpkin #cake #indulgence

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