Try and stop me from eating pumpkin any month of the year.
Flavors of spiced pumpkin, caramelized nuts, tangy cream cheese, creamy milks, and sweet caramel. Textures of the moistest cake ever, crunchy and sticky nuts, and light-as-air frosting.
In a large bowl
1 cup (198g) vegetable oil
2 cups (467g) granulated sugar
2/3 cup (141g) light brown sugar
4 large eggs
1 can (15 oz, 425g) pumpkin puree
2/3 cup (152g) whole milk
In a medium bowl
3 1/3 (400g) all-purpose flour
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch of ground cloves
In a small bowl
1/2 can (7 oz) sweetened condensed milk
1/4 cup (56g) heavy cream
1/4 cup (56g) half and half
2 teaspoons vanilla extract
On the sidelines
1/4 cup Dulce de Leche
1/2 cup mixed nuts
1
Preheat your oven to 400 degrees Fahrenheit. Lightly spray a 9x5 loaf pan with nonstick spray and line the bottom with parchment paper if you have it. It's not totally necessary, but it makes it a lot easier to get the cake out of the pan after it's baked. Lightly spray the parchment paper with nonstick spray.
2
In a large bowl, whisk together the wet ingredients: vegetable oil, sugars, eggs, pumpkin puree, and milk.
3
In a large bowl, whisk together the dry ingredients: flour, salt, leaveners, and spices.
4
Stir together the wet and dry ingredients until smooth.
5
Pour the batter into the prepared pan and place the pan in your preheated oven. Immediately drop the temperature to 350 degrees Fahrenheit and bake for 65-70 minutes. The bread will be golden brown, and the center will be cooked through.
6
Remove the cake from the oven and let cool in the pan for 20 minutes. Remove the cake from the pan, move it to a cooling rack, and let cool completely.
7
After the cake has cooled for an hour or two, whisk together the milks in a small bowl: sweetened condensed milk, heavy cream, half and half, and vanilla. Line the loaf pan you baked the cake in with parchment paper, leaving an overhang of paper on the sides. Place the cake back in the pan.
8
With a kitchen skewer or some clever poking device you dream up, lightly poke a bunch of holes into the cake. Drizzle about 1/5 of the milk mixture evenly on top of the cake, and let it soak in. Place the pan in the fridge for about 30 minutes. Repeat this same process until you've used up all the milk mixture, and place it back in the fridge to fully set- at least an hour.
9
When ready to serve, remove the cake from the pan onto a serving platter. Top with swirls of frosting. Mix the nuts and dulce de leche, and dollop on top.
