PUMPKIN CAKE WITH TOASTED MARSHMALLOW TOPPING
Serves 10 to 12
INGREDIENTS Cake:
2 cups all-purpose flour 2 teaspoons baking soda 1 tablespoon ground cinnamon ¼ teaspoon nutmeg ½ teaspoon salt 15-ounce can pumpkin puree 1½ cups brown sugar
½ cup plain Greek yogurt ½ cup olive oil
2 teaspoons vanilla extract 4 large eggs
Frosting:
10-ounce bag mini marshmallows
1 cup (2 sticks) unsalted butter, softened 1 teaspoon vanilla extract
2¼ cups powdered sugar, divided 2 tablespoons milk, divided Cinnamon, optional
DIRECTIONS
Heat the oven to 350 degrees. Spray a 9-by13-inch cake tin or baking dish with nonstick baking spray.
In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg and salt.
In a separate large bowl, whisk together pumpkin, sugar, yogurt and oil until smooth. Whisk in vanilla extract and the eggs, one at a time, until just mixed together.
Add the dry ingredients to the wet, mixing until combined and no large lumps remain. Pour the batter into the greased baking dish.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean, and the cake no longer jiggles in the center. Cool the cake for an hour or until completely cooled. For marshmallow frosting: In a medium nonstick saute pan, heat the marshmallows over medium heat until just melted, about 5 minutes. Set aside to cool.
Using a stand or hand mixer, combine the butter and vanilla extract. Beat on high for 2 to 3 minutes or until mixture is light and fluffy. Add the cooled melted marshmallows and beat on medium speed until incorporated. Add the powdered sugar and milk in batches, 1 cup of powdered sugar and 1 tablespoon of milk at a time, beating on medium-low speed until incorporated.
Transfer the cake to a serving dish — or leave it in the cake pan — and frost the top with the marshmallow icing. Dust with cinnamon and extra marshmallows, if desired.