Does reprinting a recipe from my archives count as a post under the NaBloPoMo rules? Hhmmm.... possibly not. But I like the thought of this picture getting another chance in the limelight. I've always liked it.
The best thing about this cake? The caramel mascarpone whipped cream topping. Caramel mascarpone whipped cream. I don't know about you but those words are like a little tiny delicious poem to me.
Pumpkin Walnut Cake
Adapted from The Cake Book by Tish Boyle
1 3/4 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cups granulated sugar
3/4 cups firmly packed light brown sugar
1/2 cup safflower or other neutral vegetable oil
1 cup pumpkin puree
1/3 cup whole milk
1 teaspoon vanilla extract
3/4 cup walnuts, coarsely chopped
1. Position rack in middle of oven and preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9" square baking pan.
2. Sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt into a medium bowl. Whisk to combine and set aside.
3. In the bowl of an electric mixer, using the whisk attachment, beat the eggs with both sugars at medium speed until pale, about 2 minutes. Add the oil, pumpkin puree, milk, and vanilla extract and mix until blended. Remove the bowl from the mixer stand and stir in the walnuts. Pour the batter into the greased pan and smooth the top.
4. Bake the cake for 25 to 30 minutes, until a cake tester inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack.
5. To serve, cut the cake into squares, and top each with a large dollop of caramel cream.
3/4 cup granulated sugar
3 tablespoons water
1/4 teaspoon freshly squeezed lemon juice
1 1/4 heavy cream, divided
3/4 cup mascarpone cheese
1 teaspoon vanilla extract
1. In a small heavy saucepan, combine the sugar, water, and lemon juice and cook over medium heat, stirring constantly until the sugar is dissolved. Increase the heat to high and stop stirring. Occasionally brush down the sides of the pan with a wet pastry brush (I confess: I never do this when making caramel and it seems to turn out ok). Cook without stirring until the syrup turns a golden amber color, about 4 minutes.
2. Remove the pan from the heat and add 1/2 cup of heavy cream. Be careful because the mixture will bubble up. Pour the caramel into a heatproof glass measuring cup and loosely cover with plastic wrap. Refrigerate the caramel until chilled, about 2 hours.
3. In the bowl of an electric mixer, using the whisk attachment, beat the remaining 3/4 cup cream with the mascarpone cheese and vanilla at medium speed until blended. Add the chilled caramel and beat at high speed until the mixture forms soft peaks. Use immediately, or cover and refrigerate for up to eight hours.
And my usual warnings about working with caramel: Be careful. You can burn yourself seriously with this stuff.