Pumpkin Flan Cake Recipe

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Pumpkin Flan Cake Recipe

Indulge in the rich and creamy flavors of this Pumpkin Flan Cake. With a velvety pumpkin cake layer and a luscious caramel flan topping, this dessert is a perfect blend of two classic favorites. This recipe is the ultimate fall treat that will satisfy your sweet tooth and impress your guests.

Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar (for caramel)
  • 1/4 cup water (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs, one at a time, and then add the vanilla extract.
  5. Gradually add the dry ingredients mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
  6. In a small saucepan, combine the heavy cream, caramelized sugar, and water for the flan mixture. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly. Remove from heat and set aside.
  7. Pour the caramel flan mixture into the greased cake pan, spreading it evenly across the bottom.
  8. Slowly pour the pumpkin cake batter on top of the flan mixture, being careful not to disturb the layers.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from the oven and let it cool for 10 minutes before inverting the pan onto a serving platter.
  11. Gently remove the pan, allowing the caramel flan to cascade down the sides of the pumpkin cake.
  12. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
  13. Slice and serve the Pumpkin Flan Cake chilled, garnished with whipped cream and a sprinkle of cinnamon.

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour 5 minutes

Yield: 8 servings

Indulge in the rich and creamy flavors of this Pumpkin Flan Cake. With a velvety pumpkin cake layer and a luscious caramel flan topping, this dessert is a perfect blend of two classic favorites. This recipe is the ultimate fall treat that will satisfy your sweet tooth and impress your guests.

Nutrition information: (per serving)

  • Calories: 350
  • Fat: 15g
  • Carbohydrates: 50g
  • Protein: 5g

Indulge in the rich and creamy flavors of this Pumpkin Flan Cake. With a velvety pumpkin cake layer and a luscious caramel flan topping, this dessert is a perfect blend of two classic favorites. The pumpkin cake is moist and full of warm spices like cinnamon and nutmeg, while the caramel flan adds a decadent touch of sweetness. The combination of textures and flavors creates a delightful dessert that is sure to impress.

To make this Pumpkin Flan Cake, you’ll start by preheating your oven and greasing a round cake pan. In a bowl, whisk together the dry ingredients like flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract. Gradually add the dry ingredients mixture to the butter mixture, alternating with the milk. This will create a moist and flavorful pumpkin cake batter.

For the caramel flan layer, you’ll need to combine heavy cream, caramelized sugar, and water in a small saucepan. Cook this mixture over medium heat until the sugar dissolves and the mixture thickens slightly. Pour the caramel flan mixture into the greased cake pan, spreading it evenly across the bottom. Then, slowly pour the pumpkin cake batter on top of the flan mixture, being careful not to disturb the layers.

Bake the Pumpkin Flan Cake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let it cool for 10 minutes before inverting the pan onto a serving platter. Gently remove the pan to reveal the beautiful layers of caramel flan cascading down the sides of the pumpkin cake. Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.

When you’re ready to serve, slice the Pumpkin Flan Cake and garnish each slice with a dollop of whipped cream and a sprinkle of cinnamon. The creamy flan, moist pumpkin cake, and caramel sauce combine to create a heavenly dessert that is perfect for fall or any special occasion. Each bite is a taste of pure bliss, with the flavors and textures complementing each other perfectly.

Enjoy the indulgence of this Pumpkin Flan Cake with your loved ones. Whether it’s a cozy family gathering or a festive celebration, this dessert will surely be a showstopper. Don’t be surprised if your guests ask for seconds or even the recipe itself. The combination of pumpkin and flan is truly a match made in dessert heaven. So, grab your ingredients and get ready to create a delicious masterpiece that will leave everyone craving for more.