why make this recipe
Pumpkin Magic Custard Cake is a delightful dessert that brings the warm flavors of autumn right to your table. This cake surprises everyone with its unique texture and delicious taste. With layers that magically form while baking, it offers a creamy custard layer beneath a light cake layer, all infused with the cozy spices of cinnamon and nutmeg. It’s perfect for Thanksgiving gatherings or a cozy dessert on a chilly evening. Plus, it’s easy to make with just a handful of ingredients!
how to make Pumpkin Magic Custard Cake
Ingredients:
- 1 cup pumpkin puree
- 1 cup milk
- 4 large eggs
- 1 cup sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, whisk together the pumpkin puree, milk, eggs, sugar, melted butter, and vanilla until well combined.
- In another bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Pour the batter into the prepared baking dish and bake for 40-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy your Pumpkin Magic Custard Cake!
how to serve Pumpkin Magic Custard Cake
Serve your Pumpkin Magic Custard Cake warm or at room temperature. It can be cut into squares and served plain, or you can top it with whipped cream or a dusting of powdered sugar for an extra special touch. A scoop of vanilla ice cream on the side also makes it delicious!
how to store Pumpkin Magic Custard Cake
To store the leftover Pumpkin Magic Custard Cake, let it cool completely. Then, cover it with plastic wrap or place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just thaw it in the fridge before serving.
tips to make Pumpkin Magic Custard Cake
- Make sure to measure the pumpkin puree properly for the best texture.
- Whisk the wet ingredients well to incorporate air, which helps with the cake’s rise.
- For a richer flavor, you can add a pinch of ginger or cloves to the spices.
- Let the cake cool completely before cutting, as it will set more and be easier to slice.
variation
You can easily adapt this recipe by using sweet potato puree instead of pumpkin for a different twist. Additionally, adding chocolate chips or walnuts can enhance the flavor and texture.
FAQs
Q: Can I use canned pumpkin puree?
A: Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.
Q: What can I substitute for eggs?
A: For an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. Thus, you would need 1 cup of applesauce for this recipe.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be made a day in advance. Store it in the refrigerator and enjoy it chilled or let it come to room temperature before serving.
