Pumpkin Spice Trifle with Maple Cream
 
Prep time
Total time
 
Alison:
Serves: 8-10 servings
Grocery List
  • Pumpkin Spice Cake:
  • ½ c. butter
  • 1¼ c. sugar
  • 2 eggs
  • 1 c. pumpkin
  • 1 tsp. vanilla
  • 2 c. unbleached flour
  • ¼ tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. cloves
  • ½ c. buttermilk
  • Maple Pudding:
  • 3 c. milk
  • 2 tsp. maple extract
  • ½ tsp. vanilla bean paste (or extract)
  • ¾ c. sugar
  • 4 T. cornstarch
  • pinch of salt
  • 6 egg yolks
  • 2 T. butter
  • 1 pt. (2 cups) heavy whipping cream
  • 2 toffee candy bars
Here's how...
  1. To make the spice cake, preheat the oven to 350 degrees.
  2. Beat the butter and sugar for 2-3 minutes until light and fluffy.
  3. Add the eggs one at a time beating well after each addition and scraping the sides of the bowl occasionally.
  4. Add in the pumpkin and vanilla and mix well.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves.
  6. Add the dry ingredients to the wet ingredients alternately with ½ c. buttermilk. Mix well.
  7. Pour the batter into two 8 inch cake pans that have been buttered and sprinkled with cinnamon sugar.
  8. Bake for 25-30 minutes or until cakes tests done with a toothpick.
  9. Cool completely and cut into cubes.
  10. Heat these ingredients over medium-low heat -- 3 cups milk, ½ tsp. vanilla bean paste (or pure vanilla extract), and 2 tsp. maple extract.
  11. In a separate mixing bowl, mix the sugar, cornstarch, pinch of salt, and 6 egg yolks.
  12. When the milk is just starting to simmer, add a cup to the sugar mixture, stirring constantly, to temper the eggs.
  13. Add that whole mixture back to the pot whisking constantly and cook until it bubbles and thickens. Do NOT stop whisking, Pudding burns easily to the bottom so just stand there and whisk until it's thick.
  14. Remove from heat and stir in 2 T. butter.
  15. Let cool completely in the fridge for at least 1 hour.
  16. Whip 2 c. of heavy cream until it has soft peaks and sweeten it with 4 T. of powdered sugar during the last 30 seconds.
  17. Fold the whipped cream into the pudding.
  18. Trifle assembly:
  19. In a very large clear bowl (or trifle bowl) layer one third of the cake cubes, one third of the pudding, and sprinkle the whole thing with toffee pieces.
  20. Repeat the layers two times.
  21. Dust the top with cinnamon and additional toffee sprinkles.
  22. Refrigerate until serving time -- overnight if possible.
  23. May also be assembled into individual mason jars.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/pumpkin-spice-trifle-with-maple-cream-2/