Happy Thanksgiving! Happy Autumn!
Once again, I am not making Thanksgiving dinner.
Not my job.
(Anyhow, poultry scares me, we all know this.)
But I did make a Thanksgiving cake! Or at least, a fall-type cake thing to eat on Thursday, in addition to mounds of pie.
But now we'll have pie and cake!
I made this pumpkin spice cake with toasted marshmallows. Why toasted marshmallows? Because I had three bags of marshmallows left over from when I made my daughter's Halloween fruit tray, with marshmallow skeleton. (Yes, that was a real thing.)
And I kept thinking, what am I going to do with all these marshmallows?
Obviously, I made a lot of hot cocoa. And I'm going to do some sort of s'more cookie thing for a Christmas Cookie exchange. But that still left a lot of 'mallows left.
So I figured, why not make a cake and toast some marshmallows on top? Uses up my marshmallows, gets rid of that extra can of organic pumpkin that I will never use, and I get to use my kitchen blowtorch!
Pumpkin Spice Cake with Toasted Marshmallows
Special equipment required: kitchen torch and 9" springform pan
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 cup white sugar
1 packed cup brown sugar
15 oz. pumpkin (unsweetened, and I used organic pumpkin)
1 cup vegetable oil
White frosting (I was lazy and used store-bought; if you really want to make your own, go for it)
Preheat oven to 350 degrees. Lightly pan-spray the springform pan and set aside. Mix all the dry ingredients in a bowl; in a larger bowl, add pumpkin, beat in eggs one at a time. Slowly add vegetable oil to pumpkin mixture while beating, until fully incorporated and the pumpkin mix is a bright orange. Slowly add the dry mix to the pumpkin mixture, one cup at a time, until the batter is completely mixed-- no lumps!
Pour the batter into the springform pan, and place the pan on a sheet pan. Bake at 350 for about 35-40 minutes, depending on the oven. You will know the cake is done when you pierce it with a tooth pick and it comes out clean (no batter).
Allow the cake to cool, preferably overnight (wrapped in plastic wrap).
For the marshmallow topping: spread a thick layer of white frosting over the top of the cake, but not the sides. While the frosting is still wet (not dry and crackly), place the marshmallows around the top. With a kitchen torch, lightly toast the marshmallows. You will probably need to blow out a few flames; I know I did.