If you’re pumpkin-crazed like us, well then, you’re in the right place. And the proof of our pumpkin passion is us saying that if our Thanksgiving dessert spread isn’t filled with pumpkin-flavored this and pumpkin-flavored that, then we don’t want it. Okay, okay, that’s taking it a little far, because we love dessert, but as long as there’s some pumpkin pie and this Pumpkin Angel Food Cake, we’ll be content. This dream-of-a-dessert dazzles up the usually plain angel food cake with a hint of sweet pumpkin purée, along with all the spicy seasonings that normally come with the best flavor to ever be. Goodness, and the rich, creamy glaze that goes on top will just about make you go wild (in a good way)! Just be careful, the amazingness of this Pumpkin Angel Food Cake might make you force your way to the front of the line on the day you’re supposed to be showing your gratitude! It’s really that good!
Ingredients
For the cake:
- 12 large egg whites
- 1 1/4 teaspoons cream of tartar
- 1 1/4 cups superfine granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/4 cups cake flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
- 1 1/4 cups pumpkin purée
For the cream cheese glaze:
- 4 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- pumpkin pie spice, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Place an ungreased angel food cake pan on a baking sheet.
Step 3 –In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and the cream of tartar and whip until they become white and frothy, about 2 minutes.
Step 4 –Add the granulated sugar in a slow, steady stream to the egg white mixture and whip until stiff peaks form and the mixture appears smooth and glossy.
Step 5 –Add 1 teaspoon of the vanilla to the egg mixture and combine.
Step 6 –In a medium bowl, sift the cake flour, the cinnamon, the ginger, the cloves, and the salt together.
Step 7 –Gradually sprinkle a small portion of the flour mixture over the egg mixture, then use a silicone spatula to gently fold it in. Repeat until all of the flour mixture is incorporated. Avoid overmixing.
Step 8 –In a large bowl, add the pumpkin purée and about 1/4 of the cake batter and mix together.
Step 9 –Add the remaining batter to the pumpkin mixture in two or three small increments and fold after each addition, until just incorporated.
Step 10 –Gently pour the batter into the prepared cake pan and spread it into an even layer.
Step 11 –Bake the cake until the top is golden-brown and has set, about 35-40 minutes.
Step 12 –Transfer from the cake pan to a wire rack, open-side down, and let the cake cool completely.
Step 13 –Turn the cake pan upright, then gently run a sharp knife around the edge of the cake to loosen it from the sides.
Step 14 –Invert the cake pan onto the wire rack to release the cake.
Step 15 –Before serving, add the cream cheese to a medium bowl and whisk until it is light and fluffy.
Step 16 –Add the confectioners’ sugar, the heavy cream, and the remaining vanilla to the cream cheese and mix to combine.
Step 17 –Drizzle the glaze over the cooled cake and garnish with the pumpkin pie spice.
Step 18 –Slice and serve.
