Vanilla Custard Soaked Pumpkin Poke Cake
I recently received Luisa Weiss's memoir, My Berlin Kitchen to review. You might know her as The Wednesday Chef. I just thought I'd let you know that particularly if you love food, memoirs, places, or love stories, it's a fantastic read. She's a wonderful writer.
Also, I made you that pumpkin cake, except I poked a bunch of holes in it and poured warm vanilla-cinnamon custard all over it. You should have a piece or three!
Vanilla Custard Soaked Pumpkin Poke Cake
Recipe by: Adapted from America's Test Kitchen's Oatmeal Snack Cake with Broiled Icing, totally inspired by Kristan's Oreo Poke Cake
Yield: 9 servings
The moist pumpkin cake on its own is a huge hit, so imagine the deliciousness that ensues when you flood it with a sweet, warm cinnamon-vanilla custard. The resulting dessert is velvety and filled with autumnal goodness.
Cake Ingredients:
1 cup (3 ounces) quick-cooking oats*
3/4 cup water, room temperature
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pumpkin
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) dark brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
Vanilla Custard Ingredients:
2 tablespoons butter
1 tablespoons flour
3/4 cup milk
3 tablespoons sugar
1/8 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
Broiled Icing Ingredients:
1/4 cup packed (1 3/4 ounces) dark brown sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
1 cup sweetened shredded coconut
1/2 cup (2 1/2 ounces) pecans, chopped
Directions:
Make the cake: Preheat oven to 350 degrees. Create a foil sling for an 8-inch square pan: cut two 16-inch lengths of foil and fold them to widths of 5 inches each. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Cut two more pieces of the same size and arrange them in the same way, except perpendicular to the first two. This creates a sling that will help you remove the cake after baking and cooling. Spray foil lightly with nonstick cooking spray.
Combine the oats, pumpkin puree, and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
In a separate large bowl, cream together the butter and sugars for a few minutes until the mixture resembles damp sand (scraping down the bowl as needed). Add the egg and vanilla and mix until combined. Add the flour mixture in 2 batches, mixing until just incorporated after each addition. Add the oat mixture and mix until just combined. Stir the mixture by hand to make sure everything is combined.
Glop the batter into the prepared pan and tap it against the counter a few times to ditch any air bubbles. Smooth the surface with a spatula. Bake the cake, rotating halfway through baking, until a toothpick inserted into center comes out with few moist crumbs attached, about 28 to 32 minutes. Let the cake cool in the pan for about 10 minutes while you make the custard.
Make the custard: Slowly melt the butter in a skillet over medium heat. Remove from the stove and stir in the flour until it's blended. Add the milk and return to the heat, stirring as you add the sugar. Continue stirring, bringing the mixture to a boil and boiling for about a minute. Remove the pan from the heat and add vanilla, cinnamon, and cardamom. Let the mixture cool for a few minutes as you use the handle of a wooden spoon to poke holes every inch or so over the cake. Pour the warm custard over the cake evenly. Let the cake continue to cool while you make the icing.
Make the icing: Move the oven rack to around 9 inches away from the broiler heating element and preheat the broiler. In a medium bowl, whisk together the brown sugar, cinnamon, melted butter, and milk. Stir in the coconut and pecans before spreading the mixture evenly over the top of the cake. Broil the cake, keeping a close eye on it and rotating as needed, until topping is bubbling and golden, about 3 to 5 minutes. Let the cake cool in pan until it's cool enough to pop into the fridge. Chill it for at least 2 hours before serving. Use the sling to pull the cake gently out of the pan. Cut it into squares and transfer to a platter or serving plates; discard the foil. Heat each serving for 30 seconds to a minute in the microwave before serving to remove the chill.
*ATK’s notes: Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.
To hear about my recent trip to New York City, read my review of Luisa's book, and see more photos of pumpkin cake, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake
Also, I made you that pumpkin cake, except I poked a bunch of holes in it and poured warm vanilla-cinnamon custard all over it. You should have a piece or three!
Vanilla Custard Soaked Pumpkin Poke Cake
Recipe by: Adapted from America's Test Kitchen's Oatmeal Snack Cake with Broiled Icing, totally inspired by Kristan's Oreo Poke Cake
Yield: 9 servings
The moist pumpkin cake on its own is a huge hit, so imagine the deliciousness that ensues when you flood it with a sweet, warm cinnamon-vanilla custard. The resulting dessert is velvety and filled with autumnal goodness.
Cake Ingredients:
1 cup (3 ounces) quick-cooking oats*
3/4 cup water, room temperature
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pumpkin
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) dark brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
Vanilla Custard Ingredients:
2 tablespoons butter
1 tablespoons flour
3/4 cup milk
3 tablespoons sugar
1/8 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
Broiled Icing Ingredients:
1/4 cup packed (1 3/4 ounces) dark brown sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
1 cup sweetened shredded coconut
1/2 cup (2 1/2 ounces) pecans, chopped
Directions:
Make the cake: Preheat oven to 350 degrees. Create a foil sling for an 8-inch square pan: cut two 16-inch lengths of foil and fold them to widths of 5 inches each. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Cut two more pieces of the same size and arrange them in the same way, except perpendicular to the first two. This creates a sling that will help you remove the cake after baking and cooling. Spray foil lightly with nonstick cooking spray.
Combine the oats, pumpkin puree, and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
In a separate large bowl, cream together the butter and sugars for a few minutes until the mixture resembles damp sand (scraping down the bowl as needed). Add the egg and vanilla and mix until combined. Add the flour mixture in 2 batches, mixing until just incorporated after each addition. Add the oat mixture and mix until just combined. Stir the mixture by hand to make sure everything is combined.
Glop the batter into the prepared pan and tap it against the counter a few times to ditch any air bubbles. Smooth the surface with a spatula. Bake the cake, rotating halfway through baking, until a toothpick inserted into center comes out with few moist crumbs attached, about 28 to 32 minutes. Let the cake cool in the pan for about 10 minutes while you make the custard.
Make the custard: Slowly melt the butter in a skillet over medium heat. Remove from the stove and stir in the flour until it's blended. Add the milk and return to the heat, stirring as you add the sugar. Continue stirring, bringing the mixture to a boil and boiling for about a minute. Remove the pan from the heat and add vanilla, cinnamon, and cardamom. Let the mixture cool for a few minutes as you use the handle of a wooden spoon to poke holes every inch or so over the cake. Pour the warm custard over the cake evenly. Let the cake continue to cool while you make the icing.
Make the icing: Move the oven rack to around 9 inches away from the broiler heating element and preheat the broiler. In a medium bowl, whisk together the brown sugar, cinnamon, melted butter, and milk. Stir in the coconut and pecans before spreading the mixture evenly over the top of the cake. Broil the cake, keeping a close eye on it and rotating as needed, until topping is bubbling and golden, about 3 to 5 minutes. Let the cake cool in pan until it's cool enough to pop into the fridge. Chill it for at least 2 hours before serving. Use the sling to pull the cake gently out of the pan. Cut it into squares and transfer to a platter or serving plates; discard the foil. Heat each serving for 30 seconds to a minute in the microwave before serving to remove the chill.
*ATK’s notes: Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.
To hear about my recent trip to New York City, read my review of Luisa's book, and see more photos of pumpkin cake, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake