Gluten Free Pumpkin Butter Cake
Ingredients
For prepping the pans
2 tablespoons (28 g) unsalted butter, at room temperature
1/4 cup (50 g) sugar
For the cake layer
1 cup (140 g) all purpose gluten free flour (I used my mock Better Batter)
1/4 cup (36 g) cornstarch (or another starch if you can’t have corn)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/4 cups (250 g) sugar
8 tablespoons (112 g) unsalted butter, at room temperature
2 eggs (120 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/2 cup (4 fluid ounces) milk, at room temperature
For the cheesecake layer
16 ounces cream cheese, at room temperature
7 1/2 ounces (half of a 15-ounce can) pure pumpkin puree
2 eggs (120 g, weighed out of shell), at room temperature
1 teaspoon pure vanilla extract
3/4 cup (150 g) sugar
1/4 teaspoon kosher salt
1 1/2 teaspoons pumpkin pie spice*
1 tablespoon (9 g) cornstarch (or another starch)
*To make your own pumpkin pie spice, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger + 1/2 teaspoon allspice, 1/2 teaspoon ground cloves + 1/4 teaspoon ground nutmeg.
Instructions
Preheat your oven to 375°F. Prepare a deep, 9-inch springform baking dish by greasing the bottom and sides generously with softened butter and sprinkling with an even layer of sugar. Tap the sugar around the pan to coat the entire buttered surface. Set the pans aside.
Make the cake layer. In a large bowl, place the flour, cornstarch, baking powder, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, eggs, vanilla and milk, mixing to combine after each addition. The batter should be thick but relatively fluffy. Scrape the batter into the prepared pan and spread it into an even layer. Set the pan aside.
Make the pumpkin cheesecake layer. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the cream cheese and beat on medium-high speed until light and fluffy. Add the pumpkin puree, eggs, vanilla, sugar, salt and pumpkin pie spice, beating to combine well after each addition. add the cornstarch, and beat to combine. The mixture should be light and fluffy. Scrape the cheesecake layer on top of the cake batter in the prepared pan, and spread into an even layer.
Bake the cake. Place the pan on a large rimmed baking sheet lined with a piece of parchment paper. Place in the center of the preheated oven and bake until the cake is mostly set on top, with just a little bit of jiggle in the center when shaken lightly from side to side (about 45 minutes). Remove the pan from the oven, place on a wire rack and allow to cool completely in the pan. Unmold the cooled cake by removing the sides of the springform pan. Slice and serve.
Adapted from my recipe for California Pizza Kitchen-Style Gluten Free Butter Cake, itself inspired by Homemade Cravings.