Pumpkin Cake with Whipped Cream Cheese and Maple Caramel
If you need a beautiful and easy cake to serve for your friends and family then you have to make this easy brown butter pumpkin cake with whipped cream cheese and maple caramel. It super quick to make as the caramel is only maple syrup and butter and the cake is super quick to whip together, as you only need a hand whisk. The tangy whipped cream cheese adds the perfect tang to the pumpkin cake and maple caramel.
Equipment
Ingredients
PUMPKIN CAKE
- 100 g butter
- 180 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon pumpkin spice (see notes below recipe to make homemade pumpkin spice)
- 225 g dark brown sugar 1 cup
- 280 g pumpkin purée room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
MAPLE CARAMEL
- 115 g maple syrup
- 55 g butter
- ¼ teaspoon vanilla bean paste
- Small pinch of salt
WHIPPED CREAM CHEESE
- 200 g full-fat cream cheese
- 75 g confectioners sugar ¾ cup
- ¼ teaspoon vanilla bean paste
- 250 ml heavy cream
Instructions
PUMPKIN CAKE
- Preheat the oven at 170ºC/340ºF conventional oven. Release the ring of a 23 cm/9 inch springform and add a piece of parchment paper on the bottom plate. Place the ring on top and close it over the parchment paper.
- Start by browning the butter over medium heat in a frying pan. Once browned, pour it into a medium sized mixing bowl and let it cool down, while preparing the other ingredients.100 g butter
- In a bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin spice and salt and set it aside.180 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 ½ teaspoon pumpkin spice
- Add the dark brown sugar to the bowl with the browned butter and with a hand whisk, mix it together. Then add the pumpkin puree, eggs and vanilla extract and mix it together until smooth and combined.225 g dark brown sugar, 280 g pumpkin purée, 2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients and stir it all together. Make sure there is no dry flour left in the batter.
- Pour the cake batter into the prepared baking pan and spread the cake batter into an even layer. Bake it for 25-28 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 8-10 minutes, gently release the cake from the springform and let the cake cool down completely.
MAPLE CARAMEL
- While the cake bakes, make the maple caramel. In a small saucepan, melt together the maple syrup and butter, whisking it together using a heat proof whisk, until combined. Then let it boil for 2 minutes on medium/high heat while stirring. Be careful as it’s very hot.55 g butter, 115 g maple syrup
- Turn off the heat and add the vanilla bean paste and a small pinch of salt and stir it in. Transfer it to a bowl and cover it with plastic wrap that touches the surface of the caramel, and let it cool down in the fridge. It takes about 1 hour.¼ teaspoon vanilla bean paste, Small pinch of salt
WHIPPED CREAM CHEESE
- Once the cake and caramel has cooled down completely and you're ready to serve, make the whipped cream cheese. You can also make the whipped cream cheese ahead of time. If so, once whipped together, place it in the refrigerator covered with plastic wrap until ready to assemble.
- In a medium bowl, using an electric mixer or in a bowl of a stand mixer using the whisk attachment, whip together cream cheese, powdered sugar and vanilla bean paste until smooth. Add the heavy cream and whip it until it reaches medium stiff peaks and it holds its shape.200 g full-fat cream cheese, 75 g confectioners sugar ¾ cup, ¼ teaspoon vanilla bean paste, 250 ml heavy cream
- When ready to serve, add the whipped cream cheese on top of the pumpkin cake and even it out with a spoon. Give the maple caramel a little stir and drizzle it over the cake. It’s ready to be served.
Notes
Make your own pumpkin spice:
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.
Nutrition
Carbohydrates: 47gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 96mgSodium: 323mgPotassium: 169mgFiber: 1gSugar: 32gVitamin A: 4527IUVitamin C: 1mgCalcium: 99mgIron: 1mg
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