Pumpkin Pound Cake with Vanilla Bean Italian Meringue

Servings: 10-12 slices

Ingredients:

For the Pumpkin Pound Cake:

• 1 1/2 cups unsalted butter, softened

• 2 1/2 cups granulated sugar

• 5 large eggs

• 1 cup pumpkin puree

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 1/2 cup buttermilk

For the Vanilla Bean Italian Meringue:

• 5 large egg whites

• 1 1/4 cups granulated sugar

• 1/4 cup water

• 1 tablespoon vanilla bean paste (or the seeds from 1 vanilla bean)

• 1 teaspoon vanilla extract

• A pinch of salt

Instructions:

1. Prepare the Pumpkin Pound Cake:

• Preheat your oven to 325°F (163°C). Grease and flour a standard loaf pan or bundt pan.

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

• Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until combined.

• In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

• Pour the batter into the prepared pan and smooth the top.

• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, the baking time may vary slightly.

• Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

2. Prepare the Vanilla Bean Italian Meringue:

• In a small saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar dissolves.

• Increase the heat to medium-high and cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer (soft-ball stage).

• While the syrup is cooking, begin whipping the egg whites in a stand mixer fitted with the whisk attachment. Beat until soft peaks form.

• Once the syrup reaches 240°F, remove it from the heat. With the mixer on low speed, slowly and carefully pour the hot syrup into the egg whites in a thin, steady stream.

• Increase the mixer speed to high and continue whipping until the meringue is glossy, stiff, and cool to the touch, about 10-15 minutes.

• Add the vanilla bean paste, vanilla extract, and a pinch of salt. Beat until fully incorporated.

3. Assemble the Cake:

• Once the cake is completely cool, spread or pipe the Vanilla Bean Italian Meringue over the top of the pumpkin pound cake.

• For an added touch, you can garnish the cake with a sprinkle of cinnamon or a dusting of powdered sugar.

4. Serve:

• Slice and serve the cake. This sophisticated dessert pairs wonderfully with a glass of dessert wine or a cup of tea.

Tips:

• Make sure your mixing bowl and whisk are completely clean and free from any grease to ensure the meringue whips up properly.

• If the meringue doesn’t form stiff peaks, keep beating until it reaches the desired consistency, as the cooling process is crucial.