I’m more of a cake person than a pie person, but I love the autumnal flavors of pumpkin pie. So I’ve simply transformed them into a cake, which I serve with a simple maple-flavored whipped cream—a great cake topping for when you’re looking for something a bit lighter than frosting.
For the cake:
- 1 stick (8 tablespoons) unsalted butter, plus extra for greasing the cake pan
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup milk
- 1 cup canned pumpkin puree
For the maple whipped cream:
- 1 cup heavy cream
- Large pinch of salt
- 4 tablespoons grade B maple syrup
Preheat the oven to 350 degrees and grease a cake pan with butter.
Using an electric mixer, cream together the butter and sugars in a large mixing bowl. Add the eggs, one at a time, beating after each addition until incorporated.
In another mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger.
Alternate adding the milk and the dry ingredients to the butter and sugar mixture, stirring after each addition. Stir in the pumpkin.
Pour into the cake pan and bake for about 55 minutes, or until a knife inserted into the center of the cake comes out clean. Set aside to cool.
Prepare the maple whipped cream by placing the heavy cream and salt in a mixing bowl. Using an electric mixer, beat until soft peaks form. Add the maple syrup and beat until firm.
Cut the cake into slices and serve with the maple whipped cream.