Active Time: 20 minutes
Total Time: 3 hours
Serves: 8 to 10
Ingredients
1 stick unsalted butter, melted, plus more for pan
1¾ cups unbleached all-purpose flour
2 teaspoons baking powder
4 teaspoons instant espresso powder, plus more for dusting
1½ teaspoons pumpkin-pie spice
¾ teaspoon kosher salt
2 large eggs, room temperature
¾ cup pure pumpkin purée
¾ cup granulated sugar
½ cup packed light-brown sugar
⅔ cup whole milk, room temperature
1½ cups heavy cream
3 tablespoons confectioners' sugar
Directions
1. Preheat oven to 350°. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin purée, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
2. Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
3. Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.
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Recipes
RandomAll these recipes come from magazines I've had for a while. Completed: February 3rd, 2021
