PUMPKIN AND COOKIE-BUTTER SHEET CAKE WITH TOASTED MERINGUE
Speculoos cookies, represented here in their ground, "butter" form, add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert. The dense, moist cake is topped with a light and fluffy meringue that cuts the richness.
Provided by Ben Mims
Categories Cake Dessert Pumpkin Spice Soufflé/Meringue Bake Fall Thanksgiving
Yield 20-24 servings
Number Of Ingredients 25
Steps:
- Bake the cake:
- Preheat oven to 350°F. Butter baking pan, line with parchment paper, then butter parchment. Dust pan with flour, tapping out excess.
- Whisk baking powder, cinnamon, nutmeg, ginger, salt, baking soda, and 3 cups flour in a large bowl. Whisk pumpkin, sour cream, cookie butter, and vanilla in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in another large bowl until lightened in color and fluffy, about 3 minutes. Add eggs one at a time, beating on medium speed after each addition, until combined. Add dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth surface.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
- Make the meringue:
- Pour enough water into a small saucepan to come 1" up sides; bring to a simmer. Whisk egg whites, granulated sugar, vanilla, nutmeg, cinnamon, and salt in a large bowl. Place bowl over simmering water, making sure bottom of bowl does not touch water, and cook, stirring constantly, until whites are hot to the touch and sugar is dissolved, 1-2 minutes. Remove bowl from water. Using electric mixer on high speed, beat egg white mixture until cooled, fluffy, and holds stiff peaks, about 5 minutes.
- Spread meringue evenly over cake, creating peaks and valleys with a spatula. Sprinkle pepitas over meringue. If desired, heat with a kitchen torch or broiler, watching carefully and checking every minute, to lightly brown top, about 5 minutes total. Slice into pieces and serve.
- Do Ahead
- Cake, without meringue, can be made 1 day ahead; cover and store at room temperature.
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Jason Joythe
jjoythe@gmail.comCan't wait to try this recipe!
Tiny Molinari
molinari@gmail.comThis will be my go-to pumpkin cake recipe!
Ahnijka Bellamy
a.b45@gmail.comThis cake was a total flop.
Batman Lampoh
batmanlampoh@yahoo.comI would not recommend this recipe.
Rupesh k. Mahato
r.mahato@aol.comMy cake didn't turn out as pictured.
Gabriel Kesh
kesh_gabriel@gmail.comI found the instructions to be a bit confusing.
Goodness Chinedu
g@gmail.comThis cake was a little too dense for my taste.
mahi bargui
mahi-b@yahoo.com5 stars!
J.K Zone
z_j@hotmail.frThis cake is perfect for fall!
Bonnie Summer
b@aol.comI'll definitely be making this cake again!
Kipp Young
y-kipp96@hotmail.comYum!
Yasmin Sarpong
yasminsarpong@hotmail.comOverall, I thought this cake was a good recipe. It was easy to make and turned out delicious.
Anti Crys
c.anti@yahoo.comThis cake was a bit too sweet for my taste, but it was still enjoyable. I would recommend using less sugar in the frosting next time.
GLOBAL VIEW WITH RIZWAN
v4@hotmail.comI'm not a fan of pumpkin, but I thought this cake was pretty good. The cookie butter swirl helped to offset the pumpkin flavor.
Carl Beach
beach81@gmail.comThis cake was easy to make and turned out beautifully. The meringue topping was a bit tricky to get right, but it was worth the effort.
Md Arfad
arfad-m@hotmail.comI love pumpkin desserts, and this cake was no exception! It was moist and flavorful, and the cookie butter swirl added a nice touch of richness.
Paul Okoror
p_o@gmail.comThis cake was a hit at my fall gathering! The combination of pumpkin and cookie butter was unique and delicious, and the toasted meringue topping added a nice touch of sweetness and texture.