Pumpkin Souffle Cake with Honey and Creme Fraiche

This dessert sounds like it would only be available in a fancy Parisian cafe, but it's surprisingly easy to bake up at home. The leftovers taste great for up to five days when stored in the refrigerator.

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  • Makes: 10 servings
  • Prep: 35 mins
  • Bake: 1 hr 15 mins 350°F

Pumpkin Souffle Cake with Honey and Creme Fraiche

Directions

  1. Preheat oven to 350 degrees F. Butter and lightly flour a 2-quart souffle dish; set aside.
  2. 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.
  3. In a small bowl stir together the remaining 1/4 cup flour, baking powder, and salt. Stir flour mixture into pumpkin mixture.
  4. 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.
  5. 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 souffle dish in a roasting pan.
  6. Place roasting pan on oven rack. Pour enough boiling water into roasting pan to reach halfway up sides of souffle dish. Bake about 75 minutes or until a knife inserted near the center comes out clean. Serve cake warm topped with creme fraiche and drizzled with honey.

From the Test Kitchen

To Store:

Store any leftovers in the refrigerator for up to 5 days.

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Nutrition Facts (Pumpkin Souffle Cake with Honey and Creme Fraiche)

  • Per serving:
  • 351 kcal ,
  • 19 g fat
  • (11 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 163 mg chol. ,
  • 144 mg sodium ,
  • 41 g carb. ,
  • 1 g fiber ,
  • 34 g sugar ,
  • 5 g pro.
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