Pumpkin And Cookie-Butter Sheet Cake With Toasted Meringue
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 tbsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Ground Ginger1 tsp
Kosher Salt1 tsp
Baking Soda1.333333 cups
Pumpkin Puree (canned)1 cup
Sour Cream1 tsp
Vanilla Extract2 cups
Light Brown Sugar (packed)4 large
Egg4 large
Egg White1 cup
Granulated SugarDirections:
1
Bake the cake: Preheat oven to 350°F
2
Butter baking pan, line with parchment paper, then butter parchment
3
Dust pan with flour, tapping out excess
4
Whisk baking powder, cinnamon, nutmeg, ginger, salt, baking soda, and 3 cups flour in a large bowl
5
Whisk pumpkin, sour cream, cookie butter, and vanilla in a medium bowl
6
Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in another large bowl until lightened in color and fluffy, about 3 minutes
7
Add eggs one at a time, beating on medium speed after each addition, until combined
8
Add dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients
9
Scrape batter into prepared pan; smooth surface
10
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes
11
Transfer pan to a wire rack and let cool, about 2 hours
12
Preheat oven to 350°F
13
Butter baking pan, line with parchment paper, then butter parchment
14
Dust pan with flour, tapping out excess
15
Whisk baking powder, cinnamon, nutmeg, ginger, salt, baking soda, and 3 cups flour in a large bowl
16
Whisk pumpkin, sour cream, cookie butter, and vanilla in a medium bowl
17
Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in another large bowl until lightened in color and fluffy, about 3 minutes
18
Add eggs one at a time, beating on medium speed after each addition, until combined
19
Add dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients
20
Scrape batter into prepared pan; smooth surface
21
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes
22
Transfer pan to a wire rack and let cool, about 2 hours
23
Make the meringue: Pour enough water into a small saucepan to come 1" up sides; bring to a simmer
24
Whisk egg whites, granulated sugar, vanilla, nutmeg, cinnamon, and salt in a large bowl
25
Place bowl over simmering water, making sure bottom of bowl does not touch water, and cook, stirring constantly, until whites are hot to the touch and sugar is dissolved, 1–2 minutes
26
Remove bowl from water
27
Using electric mixer on high speed, beat egg white mixture until cooled, fluffy, and holds stiff peaks, about 5 minutes
28
Spread meringue evenly over cake, creating peaks and valleys with a spatula
29
Sprinkle pepitas over meringue
30
If desired, heat with a kitchen torch or broiler, watching carefully and checking every minute, to lightly brown top, about 5 minutes total
31
Slice into pieces and serve
32
Pour enough water into a small saucepan to come 1" up sides; bring to a simmer
33
Whisk egg whites, granulated sugar, vanilla, nutmeg, cinnamon, and salt in a large bowl
34
Place bowl over simmering water, making sure bottom of bowl does not touch water, and cook, stirring constantly, until whites are hot to the touch and sugar is dissolved, 1–2 minutes
35
Remove bowl from water
36
Using electric mixer on high speed, beat egg white mixture until cooled, fluffy, and holds stiff peaks, about 5 minutes
37
Spread meringue evenly over cake, creating peaks and valleys with a spatula
38
Sprinkle pepitas over meringue
39
If desired, heat with a kitchen torch or broiler, watching carefully and checking every minute, to lightly brown top, about 5 minutes total
40
Slice into pieces and serve
41
Do Ahead Cake, without meringue, can be made 1 day ahead; cover and store at room temperature
42
Cake, without meringue, can be made 1 day ahead; cover and store at room temperature