Serious Eats: Talk
Adding Pumpkin to Graham Cracker Cake- Not Substituting
Hi- I am making a deconstructed smores for thanksgiving dessert which includes a graham cracker cake. I want to add pumpkin to the recipe, but to add flavor, not to make it healthier. I have seen suggestions to replace the fat with some ratio of pumpkin puree, but is there a way to add it without reducing the delicious butter? Here is the recipe:
2 cups graham cracker crumbs
3/4 cup ground pecans
1/2 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
3 egg yolks, room temperature
2 teaspoons vanilla extract
1 cup milk, lukewarm
3 egg whites, room temperature
1/4 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.