Have you ever heard of magic custard cake? It is something that has been on my baking bucket list ever since I spotted the cakes by Todd and Diane at White On Rice Couple. Since it is fall and I’ve got pumpkin on my mind, I made a Pumpkin Magic Custard Cake. I thought I was really clever until I checked Pinterest this morning and found that Gerry at Foodness Gracious already made a Pumpkin Magic Cake a year ago and mine is almost exactly the same as his. But I’m going to go ahead and share mine anyway. This Pumpkin Magic Custard Cake is like pumpkin pie without the crust. Instead, there is this light, delicious cake-like layer on the top!
Before I get to the recipe, I wanted to share one of my pictures from our weekend getaway with you. (I’ve heard it through the grapevine that some of you, who know me outside of this blog, want to see more of my photos so this one is for you.) We are having such a gorgeous fall here in Minnesota. The colors of the changing leaves have not been as spectacular as other years but we certainly can’t complain about the temperature. We went Duluth over the weekend with a couple other families. I am one of those people who gets up at the crack of dawn, while on vacation, to enjoy the sunrise. This photograph is a small example of why it is worth it. It’s all about the quiet, the cool air, the rising sun and it is such a great way to start the day!
Alright, enough about vacations and sunrises and onto making cakes. I didn’t take step-by-step photos of this cake because I made it first thing in the morning and the light wasn’t good. But I wanted to at least include this picture of the batter because it shows that it was still a little lumpy when I poured it into the pan.
This is what the finished cake looks like. Isn’t that cool? The lumpy batter turns into a custard with a cake top.
You can serve the cake right out of the pan, but I wanted to be able to take pictures of the layers to share with you. So after allowing the cake to cool completely (I put it in the fridge) I loosened the edges with a knife and then carefully slid the cake out of the pan onto a piece of parchment paper.
Dust the Pumpkin Magic Custard Cake with powdered sugar and enjoy! I love my pumpkin pie warmed up, so that is what I am going to do with the next piece of this cake that I eat. I might even top it with some whipped cream.
- ½ cup butter
- 2 cups milk
- 4 eggs, separated
- ⅛ teaspoon cream of tartar
- 1¾ cups powdered sugar
- 1 teaspoon vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- ¼ tsp allspice
- 1 cup pumpkin puree
- 1 cup flour
- Preheat oven to 325 degrees.
- Melt the butter and set it aside to cool.
- Warm the milk until it is lukewarm and set it aside.
- Whip the egg whites with the cream of tartar until stiff peaks form. Set aside.
- Beat the egg yolks and the powdered sugar until light.
- Beat in the melted (and cooled) butter, vanilla, cinnamon, ginger, cloves and allspice.
- Mix in the flour.
- Beat in the pumpkin and ½ cup of milk. Scrape down the sides of the bowl and then with the mixer on the lowest speed, add the remaining milk in a steady, slow stream.
- Gently fold in/stir in the egg whites by hand.
- Pour into a greased 9x9 inch pan.
- Bake for 55-65 minutes. Cake will still be jiggly because it is custard but it shouldn't be runny.
- Allow the cake to cool completely before cutting.