First of all, I had the coolest email. Totally unexpected; BonAppetit blog asked me to participate in their Blog Envy contest this year. Bloggers will submit their best holiday recipe and readers will vote. The top recipes will be made in the test kitchens of Bon Appetit and the prize is a trip for two to NY and dinner at Le Bernardin restaurant with Editor-in-Chief Barbara Fairchild and the BA Foodist himself, Restaurant Editor Andrew Knowlton.
Would I like to win?
Can this recipe win?
I don’t know. The voting begins on November 1. ::::subliminal message:::vote for me…vote for me….vote for me:::::::
Honestly I was planning this dessert before the Bon Appetit thing. It is the star in the Baking Delights Pumpkin Week crown. This will be a show stopper on your holiday dessert table…it is just that good. Consider the flavors…Pumpkin, maple, bourbon, cream cheese…
I chose to use cream cheese rather than mascarpone because I think it is more available. I have a difficult time finding mascarpone (especially GOOD mascarpone) and so I often use cream cheese instead. I feel that others of you, who live in areas like I do would appreciate not having to feel like you substituted. Nope, we’ll use good ole cream cheese right off.
This looks like a long list but really the cake is simple. I have tried to break it down into steps to make it less intimidating. Also, you can do this in stages:
Day 1 -Roast the pumpkin (1 hour)
Day 2 – Bake the cake (1 hour)
Day 3- Make the syrup, filling, and assemble the cake (1 hour at the most). Put it together Thanksgiving Eve and it will be ready to be devoured at dinner the next day.
Be sure and have your espresso ready. You are going to need them with this.
I roasted the pumpkin a little longer because I wanted a deeper, more pronounced pumpkin flavor in the cake. Be sure to cover the outside of your spring form with foil to keep the batter from dripping through.
A little word about the cake. It may break or crumble when you try to get it in the pan. No problem. Just piece it together and keep going. It will magically glue itself together while it chills..I promise. If it breaks apart too much dump it all in a trifle bowl and call it Pumpkin Tiramisu Trifle..and then blog it.
Pumpkin Pound Cake
- 1 1/2 cup sugar
- 1 1/2 cup light brown sugar
- 3/4 c unsalted butter, room temp
then add 4 eggs, one at a time (allow 3-5 minutes between each)
Sift together the dry ingredients
- 2 3/4 c flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 t ground cloves
- 1/2 t Kosher salt
- 1/8 t grated nutmeg
- 1 1/2 tsp cinnamon
Mix the wet ingredients together:
- 1 cup pumpkin
- 1/3 cup full fat buttermilk
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon bourbon
- Preheat oven to 350
- Cream butter and sugar together for about 5 mins
- Add the eggs one at a time
- Alternate adding the wet and dry ingredients to the sugar mixture on low speed
- Scrape the bowl often
- Pour into a springform that has been sprayed with baking spray
- Even the top of the batter
- Bake for 50 – 65 minutes or until a skewer inserted in center comes out clean
- Cool in pan for 5 to 10 minutes
- Run a knife around sides to loosen cake and remove sides. Cool completely
- Slice in half.
Bourbon Maple Syrup
- 1 cup good bourbon
- 1 cup maple syrup
- 1/3-1/2 cup sugar (depends on how sweet you want it)
Boil all ingredients, stirring, until sugar is dissolved and mixture is slightly thickened and reduced by about half. Set aside but keep warm.
- 3 eggs, separated
- 1 pint heavy cream
- 24 oz cream cheese
- 3/4 cup sugar, divided use
- 1 tsp vanilla
- 1 tbs bourbon
- Beat the cream cheese, 1/2 cup of the sugar, and vanilla until soft and well blended. Scrape the bowl and beat to make sure all the cream cheese is broken up.
- Beat the egg yolks, bourbon, and 2 tbs of the sugar over boiling water until they are thick and light yellow, about three minutes.
- Immediately beat the egg mixture into the cream cheese mixture.
- Set aside.
- Whip the cream with 2 tablespoons of sugar until it is thick and mounds on a spoon. Carefully fold it into the cream cheese mixture.
- Whip the egg whites until foamy. Slowly add the remaining sugar and beat until it holds stiff peaks.
- Fold half of the egg whites into the cream mixture to lighten it. Gently add the remaining egg whites.
- Put the bottom of the cake in the springform cut side up. Brush with half the syrup mixture.
- Add half the cream mixture and spread evenly.
- Add the second half of the cake gently on the top.
- Brush with the remaining syrup.
- Add the remaining cream and spread evenly.
- Refrigerate for 2 to 6 hours