Pumpkin Cake with Brown Sugar Swiss Meringue
A soft, moist pumpkin spice snacking cake topped with fluffy cinnamon brown sugar Swiss meringue and toasted until golden.
Equipment
- 8 x 8-inch (20 x 20 cm) square baking pan
- Electric mixer
- Kitchen torch
- Instant-read thermometer
Ingredients
Pumpkin Cake
- 190 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 280 g pumpkin purée plain, not pumpkin pie filling
- 150 g granulated sugar
- 105 g neutral vegetable oil
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla paste or extract
Spiced Swiss Meringue
- 2 large egg whites
- 100 g soft brown sugar
- 1 pinch fine salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pepitas Optional, for decorating
Instructions
Make the Pumpkin Cake
- Preheat the oven to 350°F (180°C) conventional. Grease and line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. 190 g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger
- In a large bowl, whisk together the granulated sugar, pumpkin purée, oil, egg yolks, whole egg and vanilla until smooth. 150 g granulated sugar, 150 g granulated sugar, 105 g neutral vegetable oil, 2 large egg yolks, 1 large egg, 1 teaspoon vanilla paste
- Add the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 30 to 33 minutes, until the center springs back lightly and a skewer inserted in the middle comes out clean or with a few moist crumbs.
- Let the cake cool to room temperature.
Make the Swiss Meringue
- Combine the egg whites, brown sugar, and salt in a clean, heatproof bowl. Set over a saucepan of gently simmering water, making sure the bowl does not touch the water. 2 large egg whites, 100 g soft brown sugar, 1 pinch fine salt
- Whisk continuously until the sugar dissolves completely and the mixture reaches 160°F (71°C).
- Remove from the heat and beat with an electric mixer on medium-high speed until thick and glossy with stiff peaks and the bowl feels cool to the touch.
- Add the cinnamon and vanilla and beat briefly to combine. 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract
Assemble
- Spoon the meringue over the cake. Spread into a thick layer and make swirls and peaks with the back of a spoon.
- Lightly toast with a kitchen torch until golden brown. Sprinkle with pepitas. Slice into 9 to 12 squares and serve.
Notes
The undecorated cake stays moist for days and can be made 2 to 3 days ahead; keep covered in a cool room. Add and toast the meringue on the day of serving.
Refrigerate leftover decorated cake in a covered container and eat within 2 days. Freeze the undecorated cake for up to 3 months.
Nutrition
Serving: 1sliceCalories: 326kcalCarbohydrates: 47gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 61mgSodium: 269mgPotassium: 130mgFiber: 2gSugar: 29gVitamin A: 4928IUVitamin C: 1mgCalcium: 60mgIron: 2mg
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