Drizzle Pumpkin Cake with Cream Cheese Mousse
Who knew a bite of pumpkin spice cake topped with fluffy cream cheese frosting could get any better? We didn't either, until we added Drizzle.
by Rose Wilde
90g Sonora Whole Grain Flour
150g all purpose flour
230g sugar
4g salt
6g baking soda
1g baking powder
150g Drizzle
150g milk
200g pumpkin puree
2 eggs
20g lemon juice
5g cinnamon
2g nutmeg
2g Grains of Paradise*
For the Cream Cheese Mousse:
8oz cream cheese
200g heavy cream
60g sugar
Zest of one lemon
Drizzle for garnish
*Grains of paradise is a really cool African pepper that tastes like all your favorite warming spices. It is worth adding to your pantry for all kinds of fall bakes. If you don’t have it, substitute black pepper.
Instructions
Active Time: 20 min
Full Time: 50 min
Heat oven to 350 F. Prep an 8 inch round or square pan with parchment paper and baking spray. Set aside.
In a medium bowl, use a whisk to combine Sonora flour, all purpose flour, sugar, salt, baking soda, baking powder and spices.
Add in your Drizzle, milk, pumpkins puree, eggs, and lemon juice. Use a whisk to combine until it’s a nice smooth batter, then pour into the cake pan.
Bake for 30-35 minutes till golden brown on the edges and baked through the center. Cool 15 minutes, then use an offset spatula to clear sides of cake and turn out onto a platter and cool completely.
Trim off any dome in the cake to create a flat top. Set aside.
In the bowl of a stand mixer or with a handheld whisk, beat cream cheese, heavy cream, sugar and lemon zest together till light and fluffy.
Spread cream cheese mousse over top of cooled cake. Add a generous Drizzle all over the top and decorate with edible flowers. Keep in fridge until ready to serve.
