DEEP DISH PUMPKIN ESPRESSO GOOEY BUTTER CAKE
Directions
- 1Preheat the oven to 350F.
- 2Grease a 10.5x7.5”, 8x8” baking dish/pan or 9” cake pan with butter. Set aside.
- 3In a large bowl, beat the cream cheese by hand or with a handheld electric mixer until smooth and creamy.
- 4Beat in the egg yolks until well combined.
- 5Then, beat in the powdered sugar, cinnamon, instant espresso powder (if using), vanilla, and salt until well combined and the mixture smooth/creamy. Set aside while you prepare the pumpkin cake batter.
- 6In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- 7In a separate large bowl, whisk together the pumpkin puree, brown sugar, melted and cooled butter, eggs, maple syrup, and vanilla until fully combined and smooth.
- 8Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined and smooth, ensuring there are no dry bits of flour.
- 9Scoop or pour all of the pumpkin cake batter into the prepared baking dish, and spread into an even layer.
- 10Then, evenly dollop all of the espresso cream cheese layer on top of the pumpkin cake batter.
- 11Use an offset spatula or regular spatula to gently spread the cream cheese into an even layer (it doesn’t have to be perfect).
- 12Bake at 350F for 40-45 minutes, or until the edges have set and are golden, but the top appears crackly, is lightly golden and the center still slightly jiggles.
- 13While the cake is baking, prepare the salted caramel (if serving with the cake). In a medium bowl, mix together the maple syrup, almond butter, avocado or coconut oil until well combined and smooth.
- 14Remove the cake from the oven and allow to cool for 15-20 minutes before serving.
- 15Scoop from the pan and serve warm with a scoop of vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt, if desired. Enjoy!
Ingredients
- 8 oz cream cheese, at room temperature
- 2 egg yolks, at room temperature
- 2.5 cups powdered sugar
- 1 tsp cinnamon
- 1 tsp instant espresso powder
- 1 tsp vanilla bean paste or extract
- 1 pinch salt
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 0.25 tsp salt
- 1 cup pumpkin puree, at room temperature
- 1.5 cups brown sugar, light or dark
- 0.5 cup salted butter, melted and slightly cooled
- 2 eggs, at room temperature
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste or extract
- 0.25 cup maple syrup
- 3 tbsp smooth, creamy almond butter
- 2 tbsp avocado oil or melted coconut oil
- 1 pinch salt
- 1 scoop vanilla ice cream
- 1 drizzle salted caramel
- 1 sprinkle flaky sea salt
Equipment
baking dish/pan (10.5x7.5” or 8x8”)cake pan (9”)large bowlhandheld electric mixer (optional)medium bowlwooden spoonspatulaoffset spatula (optional)oven
Tips
- To adjust the runniness and saltiness of the salted caramel, add more maple syrup and salt to your liking.
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