Pumpkin Walnut Cake with Caramel Whipped Cream
INGREDIENTS
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CAKE INGREDIENTS
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1 3/4 cup cake flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg (fresh, if you’re able)
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1/2 teaspoon salt
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2 large eggs, room temperature
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3/4 cup granulated sugar, super fine is nice
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3/4 cup light brown sugar, firmly packed
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1/2 cup melted and cooled coconut oil, or canola or avocado oil
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1 1/4 cup pumpkin puree
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1/3 cup whole milk (may substitute almond or coconut milk)
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1 teaspoon vanilla extract
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1 cup coarsley chopped walnuts
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CARAMEL WHIPPED CREAM INGREDIENTS
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Note: the easy caramel that is made for this whipped cream needs to cool for 2 hours before mixing with the remaining ingredients. Plan accordingly and prepare a few hours before starting the cake or even a day ahead.
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3/4 cup granulated sugar
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3 tablespoons water
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1/2 teaspoon fresh squeezed lemon juice
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1 1/4 cup heavy cream, divided
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3/4 cup mascarpone cheese
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1 teaspoon vanilla extract
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