Bourbon and Pumpkin Coffee Cake with Toasted Cinnamon Meringue Frosting

Name: Bourbon and Pumpkin Coffee Cake with Toasted Cinnamon Meringue Frosting
Yield: Makes one 8-inch (20 cm) cake
Ingredients: ½ tsp (2.5 mL) baking powder; 1 tsp (5 mL) baking soda; 3 cups (750 mL) cake flour; 2 egg yolks (reserve the whites for the cinnamon meringue); 2 egg yolks (reserve the whites for the cinnamon meringue); 3 large eggs; 1 cup (250 mL) softened unsalted butter; 1½ cups (375 mL) light brown sugar; 2 egg whites; ¼ cup (60 mL) granulated sugar; 1 cup (250 mL) sour cream; ¾ cup (180 mL) canned pumpkin purée; 2 Tbsp (30 mL) instant coffee; ½ cup (125 mL) bourbon; ½ tsp (2.5 mL) sea salt; 1 tsp (5 mL) ground cinnamon; 3 Tbsp (45 mL) icing sugar

Preparation info

Makes
one
8-inch (20 cm) cake

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

There is something magical about this rustic-yet-elegant cake. Moist and flavourful, it conjures up memories of family gatherings. It’s perfect for any occasion across the seasons: birthday party, summer barbecue or holiday gathering.

Ingredients

Bourbon and Pumpkin Coffee Cake Batter

1½ cups (375 mL) light brown sugar
1 cup (

Cake
Vegetarian
Summer

Method

For Bourbon and Pumpkin Coffee Cake Batter

Preheat oven to 360°F (180°C).

In an electric mixing bowl with the paddle attachment, beat together the sugar and butter on medium speed until creamy and light. Use a rubber spatula to scrape down the sides of the bowl.