Pumpkin Cake
This brown butter Pumpkin Cake recipe is made with fresh pumpkin puree, classic spices and a cheesecake center, for a moist and flavorful cake perfect for any pumpkin lover.
Servings 10 -12
Calories 442kcal
Ingredients
Cake
- 150 grams / 5.3 ounces brown butter softened
- 50 grams / ¼ cup superfine/caster sugar
- 150 grams / ¾ cup brown sugar
- 165 grams / 3 large eggs room temperature and separated
- 250 grams / 1 cup + 1 tablespoon pumpkin puree
- 240 grams / 1 ½ cups plain flour
- 5 grams / 1 teaspoon baking soda
- 6 grams / 1 ½ teaspoons baking powder
- ¼ teaspoon sea or kosher salt
Cheesecake filling
- 300 grams / 10.6 ounces cream cheese room temperature
- 55 grams / 1 large egg room temperature
- 50 grams / ¼ cup superfine/caster sugar
- 20 grams / 1 tablespoon maple syrup
Sugar topping
- 20 grams / 1 ½ tablespoons superfine/caster sugar
- 1 teaspoon ground cinnamon
Instructions
Cake batter
- Preheat the oven to 180C/350F and line your cake tin with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.
- Add in the egg yolks and whip until well combined, a further 1 minute.
- Add in the pumpkin and combine until the mixture is smooth.
- Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
- In a separate bowl, whip the egg whites until soft peaks form.
- Add the whipped egg whites to the back batter and gently fold the until it is a smooth mixture and fully incorporated.
- Spoon half the batter into your cake tine and create a small well in the center bu pressing the edges up against the tin.
Cheesecake filling
- Place the cream cheese into a bowl and beat for 1 minute.
- Toss in the sugar and beat until well combined and smooth a further 1 minute.
- Pour in the maple syrup and add the egg and whip until smooth and well combined.
- Spoon the cheesecake filling into the center, smoothing out evenly.
- Slowly and carefully spoon the remaining batter over the cheesecake filling, spooning the batter from the outer edges and working inwards until your filling is no longer visible.
- Smooth out the batter carefully prepare your sugar topping.
- Toss the sugar and ground cinnamon into a small bowl and stir together, before sprinkling over the entire surface of your cake.
- Place in the oven and bake for 50 minutes until golden or a skewer comes out clean from the edges of your cake.
- Remove and allow to cool for 15 minutes before turning out onto a cooling rack.
- Set aside to cool completely.
- Slice and serve.
- Dig in!
Notes
- Browned Butter: Unsalted butter was used to make the browned or caramelized butter for the cake with 180 grams or 6.3 ounces providing the quantity of butter needed for the cake. You require more due to the loss of moisture that occurs during the browning process.
- How brown butter works in the cake: Brown butter brings a delightful nutty and caramel-like flavor to the pumpkin cake. It adds complexity and richness that perfectly complements the warm spices and earthiness of the pumpkin.
- Pumpkin: Canned pumpkin was used as it ensures an even consistency for you to replicate in your own kitchen. Canned also includes less moisture than homemade mashed pumpkin.
- Cake tin: A spring form tin that is 20 cm or 8 inches was used, however, a standard cake tin of similar size would also work.
- The light cinnamon sugar topping: the light cinnamon sugar topping to the cake adds the warm flavors you know and love in a pumpkin dessert without overpowering the flavors of this cake. It's the perfect balance of sweetness and richness.
Nutrition
Calories: 442kcal