By Good Housekeping
Reader Jennifer Richards won over her new in-laws' hearts when she brought over this light, tangy cake.
"The
first time I attended my husband's family holiday get-together I
brought this dessert (my mom's signature), and now I'm not allowed to
bring anything else. I love how the swirled cake makes it look so much
more complicated than it is." — Jennifer Richards, Cambridge, MA
Total Time:
Prep:
Level:
Moderate
Yield:
12 to 16 servings
Ingredients
- 3 large eggs
- 1 c. granulated sugar
- ⅔ c. canned pure pumpkin
- ¾ c. all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. ground cinnamon
- 2 c. toasted walnuts
- 1 package cream cheese
- 1 tbsp. unsalted butter
- ¾ c. confectioners' sugar
- ¾ tsp. pure vanilla extract
Directions
- Heat oven to 350 degrees F. Lightly coat a 15 1/2- by 10 1/2- by 1-inch jelly roll pan with cooking spray and line the bottom with parchment, leaving an overhang on two sides; coat the parchment with cooking spray.
- In a large bowl, whisk together the eggs, granulated sugar, pumpkin, flour, baking soda, and cinnamon. Spread the batter into the prepared pan. Sprinkle with 1 1/2 cups walnuts and bake until the cake is puffed and a wooden pick inserted in the center comes out clean, 10 to 15 minutes.
- Let the cake stand for 5 minutes, then sprinkle the remaining 1/2 cup walnuts over the top. Place a clean kitchen towel directly on top, then a baking sheet on top of that. Invert the cake, then remove the pan and parchment. Starting from a long side, gently roll up the cake with the towel. Place seam-side down on a wire rack and let cool completely, about 30 minutes.
- When ready to assemble, using an electric mixer, beat the cream cheese and butter until combined. Beat in the confectioners' sugar and vanilla until light and fluffy, about 2 minutes. Carefully unroll the cake, leaving it on the towel (there may be some cracking). Spread with the cream cheese filling, reroll into a log, and transfer to a serving platter.
