This is a Super Moist Cake with a
silky smooth custard like texture.
Serve it warm with a creamy
caramel sauce and your
guest’s will think they are eating
bread pudding. Except there isn’t
any bread in this recipe.
Pumpkin Spice Bread Pudding Cake
4 Egg’s ~ separated
1 TBSP. Water
1 Cup Sugar
1 Stick Butter~ melted
1 Cup All Purpose Flour
1 Cup Whole Milk
1 Cup Buttermilk
2 tsp. Pumpkin Pie Spice
1 tsp. Vanilla
Preheat oven to 350
Grease and line with parchment paper
a 9×9″ pan, leaving excess paper to
hang over the edges.
Beat egg whites on high in your mixing
bowl until stiff~ set aside.
Next beat egg yolks, sugar, water,
milk(s), pumpkin spice and vanilla
together until smooth.
Add in flour and mix well.
Now fold egg whites into batter.
DO NOT WHISK You want
“lumps” of egg white to be seen.
Pour batter into your prepared
baking pan.
Bake on the center rack of oven
for 45-60 minutes. You want the
cake to be cooked through, however you
want the feel of the cake to be like
a sponge. For my oven it took
55 minutes to bake.
Let cool completely before
removing from the pan and
slicing.
I like to cut in into diamond shapes,
and serve with a warm Caramel Sauce.
Creamy Caramel Sauce
1 Stick Butter
1 C. Brown Sugar~ packed
1/2 Cup Whipping Cream
1 tsp. Vanilla
1/8 tsp. Salt
In a sauce pan melt butter.
Add sugar stirring to combine.
Add remaining ingredients, stir until
sugar is dissolved and mixture is smooth.
*You can keep this stored in the fridge
in a jar for up to 3 weeks.
This would be great to serve to company
for brunch, or a snack.
Any bread pudding lovers will
think this cake is divine.
ENJOY,
Lark
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YUM! It even LOOKS like bread pudding! You’re a wonder.