Thursday, November 27, 2014

Pumpkin Flan Cake










Pumpkin Flan Cake 
Adapted from: My Baking Addiction and Mel's Kitchen Cafe

Pumpkin Cake
1/2 cup caramel sauce or topping (store bought or homemade)
1 cup all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon pumpkin pie spice
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 cup pumpkin puree

Directions
Preheat the oven to 350 degrees F. Grease a 12-cup bundt pan, taking care to get in all the nooks and crannies. Pour the caramel sauce into the bottom of the pan (the caramel sauce, if store-bought and thick, may need a quick warm-up in the microwave to be pourable).

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.

In a large bowl of an electric mixer, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Pour the batter in the pan evenly over the caramel.

Flan
2 (14-ounce) cans sweetened condensed milk (when split: 1 can)*
2 1/2 cups whole milk (when split: 1 1/4 cups)
6 ounces cream cheese (when split: 3 ounces)
6 large eggs (when split: 3 whole eggs)
4 large egg yolks (when split: 2 egg yolks)
1 teaspoon vanilla bean extract (when split: 1/2 teaspoon)

Directions
*The original recipe says to add all the flan ingredients to a blender and process until smooth. I have a standard size (even a tad bit on the large size) blender and I have to process it in two batches because its too much. So split the above recipe in half, process in the blender, and then repeat.  

Slowly and carefully pour the flan mixture over the the cake batter. Place the cake pan in a large roasting pan. Place the roasting pan in the oven and carefully pour warm water into the roasting pan until it reaches halfway up the sides of the bundt pan. Bake the cake about 75 minutes until a toothpick comes out clean in both the pumpkin cake and the flan, or until the flan registers 180 degrees on an instant-read thermometer. If the cream part of the flan is still not set up (does not come out clean on the toothpick), continue cooking, may take up to 90 minutes. 

Remove the Bundt pan from the roasting pan (the easiest way for cleanup is to leave the roasting pan and water in the oven until it has cooled) and place the cake on a wire rack to cool completely. Refrigerate for 8 hours.

To remove the cake from the pan, fill a large bowl with hot water and place the bottom third of the Bundt pan in the water for 1 minute. Carefully invert the cake onto a flat plate or cake platter - I do this by putting the cake platter or plate over the Bundt pan opening and then, holding onto the edges of both platter and cake pan, I gently turn the pan upside down while flipping the cake platter. Slowly remove the pan letting the caramel drizzle over the top of the cake. Serve chilled.

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