Cumin Kitchen’s Spiced Pumpkin Cake
Some desserts just never go out of season. This Spiced Pumpkin Cake from Cumin Kitchen & Drink is just as perfect with an afternoon tea as it is brought along to a dinner with friends. Topped with an indulgent Maple Espresso Meringue Buttercream, this is the kind of dessert everyone will want the recipe for.
Ingredients
| 1.5 cups | Pumpkin puree (not pumpkin pie filling) |
| 1.5 cups | White sugar |
| 1 cup | Neutral Oil |
| 4 | Large eggs, room temperature |
| 2 tsp | Vanilla extract |
| 2 cups | All purpose flour |
| 2 tsp | Baking soda |
| 1.5 tsp | Baking powder |
| 2 tsp | Ground Cinnamon |
| .5 tsp | Freshly grated nutmeg (if using pre ground, increase to 1 tsp) |
| 1 tsp | Ground Ginger |
| 1 tsp | Salt |
Ingredients – Maple Espresso Swiss Meringue Buttercream
| 3 | Large egg whites, at room temperature |
| ¾ cup | White sugar |
| 2 tbsp | Maple Syrup |
| ¾ cup | Unsalted butter, room temperature |
| 1.5 tsp | Espresso powder (not ground espresso) |
| 1 tsp | Vanilla |
| Pinch of salt |
Instructions
1. Preheat oven to 350°F.
2. Grease and line a 9×13 pan with parchment paper.
3. In a medium bowl, whisk together the eggs and sugar.
4. Add oil, pumpkin puree and vanilla, whisk until combined and set aside.
5. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger,
and salt.
6. Make a well in the center of the bowl and pour in wet ingredients, whisk until no streaks of flour remain.
7. Pour batter into the prepared pan.
8. Bake until the cake has risen, the top springs back to the touch, and a cake tester or skewer
comes out mostly clean, 30-35 minutes depending on the oven.
9. Place pan on cooling rack, allow to cool.
10. Run a knife along the sides of the pan to release.
11. Place cooling rack or cutting board onto pan, invert pan to flip out cake.
12. Ice the cake and garnish if desired.
Note: store leftovers in a sealed container in the fridge.
Instructions – Maple Espresso Swiss Meringue Buttercream
1. In a medium metal bowl, combine egg whites, sugar and maple.
2. Place bowl over a small pot of hot water. It should be steaming, not simmering.
3. Whisk constantly until sugar is dissolved. Tip: you can check by touching the mixture and
rubbing between your fingers, checking for any grains of undissolved sugar.
4. Whisk until stiff peaks form and the bowl is cool to the touch.
5. Add soft butter chunk by chunk while whisking constantly at medium/high speed.
6. Keep mixing until the mixture comes together to form a silky buttery frosting, this may take 5-
10 minutes of mixing.
7. Add salt, espresso powder and vanilla.
8. Use immediately or store in the fridge. If storing in the fridge, allow to come to room
temperature and re-whisk before using.
Note: garnish cake with toasted pumpkin seeds for a delicious treat!
Local Source Guide
Dry Baking Ingredients & Eggs: Masstown Market, Local Source Market, Uprooted Market & Cafe, Noggins Corner Farm Market
Maple Syrup: Acadian Maple Products, Sugar Moon Farm
Butter: Masstown Creamery
Credits
Recipe provided by Cumin Kitchen & Drink
Photography provided by Michelle Doucette