Spiced Pumpkin Pecan Cake Roll with Maple Cream Cheese Swirl
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ginger root powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup sugar
2/3 cup canned pumpkin
1/2 teaspoon vanilla extract
6 tablespoons chopped pecans
8 ounces cream cheese, softened
1/2 teaspoon maple flavor
2 tablespoons unsalted butter (½ stick), softened
1 cup powdered sugar
extra powdered sugar for dusting linen towel (3 tablespoons) and cake (1 tablespoon)
extra ground cinnamon
for dusting cake (1/2 teaspoon)
Preheat oven to 375 degrees. Line 15x10x1-inch baking pan (jelly roll pan) with parchment paper. Spray the parchment paper evenly with non-stick cooking spray.
Sift flour, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt into a large bowl.
In another large bowl, beat eggs on medium-high for 2 minutes. Gradually add in sugar until thickened, then add pumpkin and vanilla until well combined. Fold in sifted dry mixture and chopped pecans until just incorporated.
Pour batter and spread evenly into lined pan. Bake for 12 to 15 minutes, until cake lightly springs back when touched in the center and a toothpick inserted into cake comes out clean.
Remove pan from oven, and immediately flip cake onto a linen towel dusted with about 3 tablespoons of powdered sugar. Peel off parchment paper and roll cake up into towel, starting with the short side. After cake is rolled into a spiral, place on a cooling rack until room temperature (about 1 hour).
For the filling, beat cream cheese, maple flavor, and butter until smooth. Gradually add in powdered sugar, beating until fluffy.
Once cake is cooled, gently unroll and spread maple pecan cream cheese filling evenly on the inside of the cake. Roll cake back into spiral shape, then dust with about 1 tablespoon of powdered sugar, using a sifter. Evenly sprinkle cake with ½ teaspoon cinnamon.
Cut into 1-inch slices and serve. If you are not serving immediately, stored covered in a refrigerator.
Cinnamon Ground Ceylon
Cinnamon comes from the bark of an evergreen tree. Cinnamon's sweet, spicy and warm fragrance adds pungent sweetness to your favorite baked goodies. Though often used interchangeably, cassia and cinnamon are not the same. Cinnamomum cassia (grown primarily in China and Indonesia) is reddish-brown and pungently sweet, while Cinnamomum zeylanicum (from Sri Lanka and India) is buff-colored and mild. Cassia is usually preferred for its more intense color and flavor.
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As prepared, each serving contains 270 calories, 12g total fat, 70mg cholesterol, 170mg sodium, 38g total carbohydrate and 4g protein.