Bourbon Barrel Salted Pumpkin Sheet Cake
Recipe by Savory Spice Test Kitchen
Baking
Dense, rich pumpkin cake with a cozy upgrade from speculoos cookie butter and a sprinkle of Whiskey Barrel Smoked Sea Salt on top of spiced meringue. Familiar with a little hint of something unexpected.
Serves
15 servings
Prep Time
30 minutes
Cooking Time
1 hour
Ingredients
Cake ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pan 3 cups all-purpose flour, plus more for dusting pan 1 Tbsp. baking powder ½ tsp. baking soda
Pumpkin Pie Spice
1 ½ Tbsp. Pumpkin Pie Spice
Kosher Salt
1 tsp. Kosher Salt
1 (15 oz) can pumpkin puree
1 cup full fat plain yogurt
¾ cup cookie butter
1 ¾ cups light brown sugar
Spiced Vanilla Bean Sugar
¼ cup Spiced Vanilla Bean Sugar
4 large eggs
Meringue ingredients:
4 large egg whites, separated from yolks and brought to room temperature
½ tsp. Kosher Salt
½ tsp. cream of tartar
½ cup granulated sugar
1 tsp. Pumpkin Pie Spice
Pure Madagascar Vanilla Extract
1 tsp. Pure Madagascar Vanilla Extract
Whiskey Barrel Smoked Sea Salt
1-2 tsp. Whiskey Barrel Smoked Sea Salt, to taste
Topping ingredients:
1 pint fresh figs, halved or quartered
½ cup pomegranate seeds/arils, drained and patted dry with paper towels
Directions
Step 1
Preheat the oven to 350°F.
Step 2
Butter a 13X9 baking pan and line with parchment paper, then butter parchment as well. Dust pan with flour, tapping out excess.
Step 3
In a medium bowl whisk the flour, baking powder, baking soda, Pumpkin Pie Spice, and salt. In another medium bowl, whisk the pumpkin puree, yogurt, and cookie butter together until smooth.
Step 4
Beat the room temperature butter with Vanilla Bean Sugar, and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until fluffy and lightened in color, about 2-3 minutes. Alternatively, use an electric hand mixer and a large bowl.
Step 5
Then add the eggs, one at a time, and beat on medium speed until incorporated. Add pumpkin puree mixture and beat until just combined. Add the flour mixture in 3 additions. Scrape into the prepared pan and smooth the surface.
Step 6
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer the pan to a wire rack and let it cool for about 2 hours.
Step 7
To make the meringue, add the egg whites and salt to the bowl of a stand mixer (cleaned and dried from its previous use). Whisk on high speed until the egg whites become very foamy and nearly doubled in size, about 1 minute. While continuing to beat the eggs, add the cream of tartar, Pumpkin Pie Spice, and Pure Madagascar Vanilla Extract. Begin to add the sugar, about one tablespoon at a time. Continue beating until glossy and stiff peaks form.
Step 8
Spread the meringue from edge to edge over the cake, leaving it to be about ¾ inch thickness. Use a spatula or spoon to swoosh around to create peaks and valleys in the meringue. If desired, use a torch or broiler to toast the surface.
Step 9
Top with figs, pomegranate arils, and Bourbon Barrel Smoked Salt, to taste. Serve at room temperature.
Recipe Notes
You can use a kitchen torch if you have one, but it's not required.
Cookie Butter is a creamy spread made from speculoos cookies. Look for the brand Biscoff, available at most grocery stores by the peanut butter.
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