Scrumptious Steamed Pumpkin Cake

Halloween Recipes 83 Last Update: Oct 24, 2020 Created: Oct 24, 2020 Auther : Sheri Wetherell
Scrumptious Steamed Pumpkin Cake
  • Serves:
    12 People
  • Prepare Time:
    20 mins
  • Cooking Time:
    35 mins
  • Calories:
    387
  • Difficulty:
    Hard
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Have you ever steamed a cake? In lieu of baking this holiday season, try this scrumptious steamed pumpkin cake from pastry chef Dana Cree. This light and fluffy cake are both easy and fun to make! The recipe is from the recently published Twenty-Five: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, a beautiful food arts book that highlights 25 accomplished pastry chefs and bakers from around the country. This drool-worthy book gives a behind-the-scenes look at the edible creations from some of our most celebrated bakers such as Chad Robertson of Tartine Bakery, Christina Tosi of Momofuku Milk Bar, cronut creator Dominique Ansel of Dominique Ansel Bakery, Candace Nelson of Sprinkles Cupcakes, and more. The recipes included in the book have been adapted for the home baker and we're sharing some with you just in time for the holiday season. Also, try Tara Smith's Caramel Apple Tartlets here (we made them for Thanksgiving and they were a hit!).

Ingredients

Directions

  1. Line two 8-inch cake pans with parchment paper. Whisk the flour, coconut flakes, anise, baking powder, baking soda, and salt in a large bowl. Set aside
  2. Place the pumpkin purée and coconut cream in a bowl and stir until combined. Set aside
  3. Place the eggs, brown sugar, and sucrose in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl and add the pumpkin-coconut mixture. Whisk on low speed for 1 minute, until the pumpkin and coconut are evenly incorporated. Scrape the sides of the bowl and add the reserved flour mixture
  4. Change to the paddle attachment and mix on medium-low speed until blended evenly. Divide the batter between the prepared cake pans
  5. Transfer the cakes to a steam oven and steam for 35 minutes (Note: you can also set each pan, one at a time, on a rack in a large pot with enough water to to almost reach the pan). Once steamed, remove and transfer to a wire rack and let cool before serving
  6. For serving, divide the cake into 12 pieces and place each on a plate with a smear of caramel sauce. Top with a small scoop of ice cream.

NOTE: A good substitute for sucrose is Splenda.

Recipe courtesy of Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Scrumptious Steamed Pumpkin Cake



  • Serves: 12 People
  • Prepare Time: 20 mins
  • Cooking Time: 35 mins
  • Calories: 387
  • Difficulty: Hard

Have you ever steamed a cake? In lieu of baking this holiday season, try this scrumptious steamed pumpkin cake from pastry chef Dana Cree. This light and fluffy cake are both easy and fun to make! The recipe is from the recently published Twenty-Five: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, a beautiful food arts book that highlights 25 accomplished pastry chefs and bakers from around the country. This drool-worthy book gives a behind-the-scenes look at the edible creations from some of our most celebrated bakers such as Chad Robertson of Tartine Bakery, Christina Tosi of Momofuku Milk Bar, cronut creator Dominique Ansel of Dominique Ansel Bakery, Candace Nelson of Sprinkles Cupcakes, and more. The recipes included in the book have been adapted for the home baker and we're sharing some with you just in time for the holiday season. Also, try Tara Smith's Caramel Apple Tartlets here (we made them for Thanksgiving and they were a hit!).

Ingredients

Directions

  1. Line two 8-inch cake pans with parchment paper. Whisk the flour, coconut flakes, anise, baking powder, baking soda, and salt in a large bowl. Set aside
  2. Place the pumpkin purée and coconut cream in a bowl and stir until combined. Set aside
  3. Place the eggs, brown sugar, and sucrose in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl and add the pumpkin-coconut mixture. Whisk on low speed for 1 minute, until the pumpkin and coconut are evenly incorporated. Scrape the sides of the bowl and add the reserved flour mixture
  4. Change to the paddle attachment and mix on medium-low speed until blended evenly. Divide the batter between the prepared cake pans
  5. Transfer the cakes to a steam oven and steam for 35 minutes (Note: you can also set each pan, one at a time, on a rack in a large pot with enough water to to almost reach the pan). Once steamed, remove and transfer to a wire rack and let cool before serving
  6. For serving, divide the cake into 12 pieces and place each on a plate with a smear of caramel sauce. Top with a small scoop of ice cream.

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