Pumpkin Souffle Cake with Honey and Creme Fraiche

Preheat oven to 350°F. Butter and lightly flour a 2-quart soufflé dish; set aside.

In a small saucepan combine milk, brown sugar, cinnamon, nutmeg, cloves, and ginger. Bring to simmering over medium heat. Slowly whisk in 1/4 cup of the flour until smooth. Transfer to a medium bowl. Whisk in pumpkin and butter until combined; cool.

In a small bowl stir together the remaining 1/4 cup flour, baking powder, and salt. Stir flour mixture into pumpkin mixture.

In a large mixing bowl beat egg yolks and 1/2 cup of the granulated sugar with an electric mixer on medium to high speed for 3 to 4 minutes or until thick and lemon color. Fold pumpkin mixture into egg yolk mixture.

Thoroughly wash beaters. In a medium mixing bowl beat egg whites on medium speed until frothy. Gradually add the remaining 1/4 cup granulated sugar, beating until soft peaks form (tips curl). Gently fold beaten egg white mixture into pumpkin mixture. Pour batter into the prepared dish. Place soufflé dish in a roasting pan.

Place roasting pan on oven rack. Pour enough boiling water into roasting pan to reach halfway up sides of soufflé dish. Bake about 75 minutes or until a knife inserted near the center comes out clean. Serve cake warm topped with crème fraîche and drizzled with honey.