Vanilla Custard Soaked Pumpkin Poke Cake
INGREDIENTS
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Recipe by: Adapted from America’s Test Kitchen’s Oatmeal Snack Cake with Broiled Icing, totally inspired by Kristan’s Oreo Poke Cake
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Yield: 9 servings
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The moist pumpkin cake on its own is a huge hit, so imagine the deliciousness that ensues when you flood it with a sweet, warm cinnamon-vanilla custard. The resulting dessert is velvety and filled with autumnal goodness.
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Cake Ingredients:
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1 cup (3 ounces) quick-cooking oats*
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3/4 cup water, room temperature
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3/4 cup (3 3/4 ounces) unbleached all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 cup pumpkin
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4 tablespoons (1/2 stick) unsalted butter, softened
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1/2 cup (3 1/2 ounces) granulated sugar
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1/2 cup packed (3 1/2 ounces) dark brown sugar
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1 large egg, room temperature
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1/2 teaspoon vanilla extract
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Vanilla Custard Ingredients:
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2 tablespoons butter
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1 tablespoons flour
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3/4 cup milk
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3 tablespoons sugar
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1/8 teaspoon vanilla
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1/8 teaspoon cinnamon
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1/8 teaspoon cardamom
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Broiled Icing Ingredients:
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1/4 cup packed (1 3/4 ounces) dark brown sugar
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1/2 teaspoon cinnamon
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3 tablespoons unsalted butter, melted and cooled
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3 tablespoons milk
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1 cup sweetened shredded coconut
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1/2 cup (2 1/2 ounces) pecans, chopped
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