Pumpkin Gingersnap Trifle

Pumpkin Gingersnap Trifle
Pumpkin Cake
  1. 3/4 cup unsalted butter, rm. temp.
  2. 1 1/2 cups sugar
  3. 1 1/2 teaspoon vanilla extract
  4. 3 large eggs
  5. 1 1/4 cups pumpkin puree
  6. 3 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 2 teaspoons cinnamon
  11. 1/2 teaspoon ground nutmeg
  12. 1/2 teaspoon ground ginger
  13. 1 cup buttermilk
Gingersnap Crumble
  1. 2 cups gingersnap cookies (like Anna’s brand)
  2. 1/4 teaspoon salt
  3. 2 Tablespoons unsalted butter, melted
  4. 2 Tablespoons sugar
Maple Whipped Cream
  1. 2 cups heavy cream, chilled
  2. 2 Tablespoons powdered sugar
  3. 2 Tablespoons maple syrup
  1. Preheat oven to 325. Prepare 2 nine inch round cake pans with baking spray.
  2. Make the pumpkin cake: Beat the butter and sugar together over medium speed until light and fluffy, about 2 mins. Add the vanilla and eggs and beat over medium speed to combine. Add the pumpkin and beat until well combined. It will look a bit curdled, but it is fine.
  3. In a separate bowl, sift together the flour, baking powder and soda, salt, cinnamon, nutmeg and ginger. Add half of the flour mixture to the batter, and then 1/2 c. of the buttermilk. Combine completely over low speed. Add the rest of the flour mixture and the remaining buttermilk and mix until completely combined.
  4. Divide the batter evenly between the pans and bake for 25-30 mins., or until a tester comes out clean. Let the cakes cool completely.Meanwhile, make the gingersnap crumble: In the bowl of a food processor, pulse the gingersnaps, sugar, and salt until a fine crumb forms. With the machine still running, pour in the melted butter and process until the crumb is moist and uniform. Set aside.
  5. Finally, make the maple whipped cream: Pour the cold heavy cream into a large bowl. With an electric mixer, whip the cream until soft peaks form. Add the powdered sugar and the maple syrup and whip until slightly thickened and well combined.
  6. To assemble the trifle, slice each cake round into 6 wedges or 12 total. Push 4 of the layers into the bottom of a trifle bowl (it’s ok if you have to smash them in there). Spoon a third of the maple whipped cream over the top of the cake and then sprinkle a third of the gingersnap crumble over the whipped cream. Repeat this twice to create three layers of trifle topped with cream and crumble.
  7. Refrigerate at least 2 hours and up to 1 day before serving. It tastes best if made the day before serving. Serve by spooning the chilled trifle into bowls.
Adapted from From Heather Christo's Generous Table
Adapted from From Heather Christo's Generous Table
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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