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Hi there, beautiful! Oh, sorry, we’re actually talking to Erin McDowell’s pumpkin angel food cake with cream cheese glaze.
“Usually, angel food cake is just egg whites with a small amount of flour to set it,” the author of The Fearless Baker tells us. “This also has pumpkin.” Be still our hearts.
“I packed as much as I could into it to make it really pumpkin-flavored without ruining the light, airy feeling of an angel food cake,” she continues. “This cake doesn’t rise as tall as a traditional angel food cake does, but it still has that angel food texture.”
Just be as gentle as possible when folding the egg-white batter into the pumpkin puree so that you don’t knock out all the air (and wind up with a sad, stout cake).
“Because we’re breaking all the angel food cake rules,” McDowell says, “this also has a thick cream cheese glaze. You can drizzle it over the whole thing or you could even serve it on the side and let everyone drizzle their own. It has a little bit of tang from the cream cheese that complements the pumpkin so well, plus all those flavors of pumpkin spice, which everybody loves.”
We’re in love with this cake and we’re not afraid to admit it.
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