Pumpkin Magic Custard Cake
This Pumpkin Magic Custard Cake recipe is like a pumpkin pie without the crust. It has a pumpkin custard layer topped with a cake layer.
Servings 9
Calories 304kcal
Ingredients
- ½ cup butter
- 2 cups milk
- 4 eggs separated
- ⅛ teaspoon cream of tartar
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon allspice
- 1 cup pumpkin puree
- 1 cup flour
Instructions
- Preheat oven to 325˚F.
- 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.
- Using a stand mixer, 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 1/2 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 the egg whites by hand.
- Pour into a greased 9x9 inch pan.
- Bake for 55-65 minutes. The cake will still be jiggly because it is custard but it shouldn't be runny.
- Allow the cake to cool completely before cutting. Dust with powdered sugar, if desired.
Notes
Cover or store in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1slice | Calories: 304kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 132mg | Potassium: 194mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4747IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
