Pumpkin Magic Custard Cake is a delightful treat that combines the best of both worlds: a creamy, custardy center with a cake-like top and bottom. This magical dessert separates as it bakes, creating a three-layer masterpiece that’s perfect for pumpkin lovers. With a rich pumpkin flavor and warm spices, this cake is a must-try for the fall season.
Ingredients:
1/2 cup unsalted butter, melted
2 cups whole milk, lukewarm
4 large eggs, separated
1 cup pumpkin puree
1 cup powdered sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1 tsp vanilla extract
Powdered sugar for dusting (optional)
Directions:
Preheat Oven: Preheat your oven to 325°F (165°C). Grease or line an 8×8-inch baking dish with parchment paper.
Prepare Batter: In a large bowl, whisk the egg yolks with the powdered sugar and granulated sugar until smooth and light. Stir in the melted butter, pumpkin puree, and vanilla extract until well combined.
Mix Dry Ingredients: Add the flour, pumpkin pie spice, and cinnamon to the mixture, stirring until smooth. Gradually pour in the lukewarm milk while continuously whisking to avoid lumps.
Fold in Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pumpkin batter, being careful not to overmix.
Bake: Pour the batter into the prepared baking dish. Bake for 50-60 minutes, or until the top is golden and the center is just set.
Cool and Serve: Allow the cake to cool completely in the pan. Dust with powdered sugar before serving, if desired.
Serving Tips:
Cool Completely: Allow the cake to cool completely in the baking dish before slicing. This ensures that the layers set properly and makes cutting easier.
Dust with Powdered Sugar: Before serving, dust the top of the cake with powdered sugar for an added touch of sweetness and presentation.
Pair with a Beverage: This cake pairs beautifully with a warm beverage like spiced coffee or chai tea. It also goes well with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Cut into Squares: For even servings, cut the cake into 9 squares. This size is perfect for portion control and makes it easy to serve to guests.
Garnish Options: Consider garnishing with a sprinkle of extra cinnamon or a few toasted pumpkin seeds for added texture and flavor.
Storage Tips:
Refrigerate: Store any leftover cake in an airtight container in the refrigerator. The cake will keep for up to 5 days.
Freeze for Later: If you want to store it for a longer period, wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and allow to come to room temperature before serving.
Reheat if Desired: If you prefer the cake warm, reheat individual slices in the microwave for 15-20 seconds, or in the oven at 325°F (165°C) for about 10 minutes. Be careful not to overheat, as this can affect the texture.
Avoid Moisture: To prevent the cake from becoming soggy, ensure that it is fully cooled before storing and avoid storing it in a humid environment.
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FAQs:
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree for this recipe. Canned pumpkin pie filling contains added spices and sugars that could alter the flavor and texture of the cake. Pure pumpkin puree allows you to control the seasoning and sweetness yourself.
Can I make this cake ahead of time?
Yes, you can prepare the Pumpkin Magic Custard Cake a day or two in advance. Once it has cooled completely, store it in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Just be sure to thaw it in the refrigerator before serving.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and the center is set. You can test doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. The cake may still jiggle slightly when you take it out of the oven, but it will firm up as it cools.
Can I substitute any of the ingredients?
You can make some substitutions, but they may affect the texture and flavor. For example, you can use almond milk or another non-dairy milk in place of whole milk. If you need a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that ingredient substitutions might require adjustments in baking time and texture.
Conclusion:
This Pumpkin Magic Custard Cake is not only a visual delight but also a perfect addition to your fall dessert repertoire. Its unique texture and rich pumpkin flavor make it a standout choice for any autumn gathering. Enjoy a slice of this magical treat with a dusting of powdered sugar and a warm cup of tea or coffee. Happy baking!
📖 Recipe:
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Pumpkin Magic Custard Cake
- Total Time: 1 hour 15 minutes
- Yield: 9 squares
- Diet: Vegetarian
Description
Discover the magic of fall with this Pumpkin Magic Custard Cake! This creamy, three-layered dessert features a soft, custardy center surrounded by a cake-like top and bottom. Perfectly spiced with pumpkin pie spice and cinnamon, this cake is ideal for any pumpkin lover. Enjoy this delightful treat as a warm dessert or a chilled slice!
Ingredients
1/2 cup unsalted butter, melted
2 cups whole milk, lukewarm
4 large eggs, separated
1 cup pumpkin puree
1 cup powdered sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1 tsp vanilla extract
Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk the egg yolks with the powdered sugar and granulated sugar until smooth and light.
- Stir in the melted butter, pumpkin puree, and vanilla extract until well combined.
- Add the flour, pumpkin pie spice, and cinnamon to the mixture, stirring until smooth.
- Gradually pour in the lukewarm milk while continuously whisking to avoid lumps.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pumpkin batter, being careful not to overmix.
- Pour the batter into the prepared baking dish. Bake for 50-60 minutes, or until the top is golden and the center is just set.
- Allow the cake to cool completely in the pan. Dust with powdered sugar before serving, if desired.
Notes
For best results, ensure the egg whites are beaten to stiff peaks before folding them into the batter.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 squares
- Calories: 240 kcal per serving
