Pumpkin cake roll with pecans
If I were a little more on the ball, I’d be freaking out right about now. It’s mid-November. Mid-November, peeps. Thanksgiving is less than two weeks away. I know I said I’d write more about the cooking competition, but I need to get this pumpkin recipe out there, before the holidays completely disappear. And they will. Before you know it.
I made a lot of pumpkin rolls last year. I mean, a lot.
Last weekend, when I realized that autumn was getting away from me, I went on the hunt for a bakery pumpkin roll. To my shock, as delicious as they are, I found only one. One. And it was $10. For a pumpkin roll. Apparently, pumpkin rolls are a commodity this year. I could’ve made a pumpkin roll fortune, if this were last year.
So, I dragged myself home, despondent over the thought of restarting that cycle from last year, and broke out the canned pumpkin. But then I scanned my recipe and remembered why I made so many pumpkin rolls last year. Because they’re so easy. As in, 10-minutes-of-hands-on-work easy. Mostly measuring and pouring. And sliding the levers of the Kitchenaid, all both of the them, with no sweat broken. (Still, I did manage to break a nail. But that’s to be expected of me.)
Do plan to make this a little in advance so it has time to firm up in the fridge. But, then slice it up, sit back, and savor the scrumptious spicy pumpkin and cream cheese flavors. And then go back for seconds. I mean, that cake’s not going to eat itself, is it?
Pumpkin Cake Roll with Pecans
|1/2||teaspoon||ground nutmeg (freshly ground is best. And you wanna be the best, don’t you? I thought so)|
|1||cup||finely chopped pecans|
|1||pkg||(8 oz) cream cheese, softened|
|1 1/4||cups||confectioners’ sugar|
1. Preheat oven to 375 degrees. Line a greased 15-in. x 10-in. x 1-in. rimmed baking pan with parchment paper; set aside.
2. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread the batter evenly in prepared pan; sprinkle with pecans.
3. Bake for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes (but no more – the cake needs to be warm when you roll it). Turn cake onto a kitchen towel* dusted with confectioners’ sugar. Gently peel off parchment paper. Carefully roll up the cake in the towel, jelly-roll style, starting with a short side. Go slowly; use both hands (otherwise, cracking, and later, pointing fingers and mocking, will follow). Cool completely on a wire rack.
4. In a large mixing bowl, combine the filling ingredients and beat until smooth. Gently unroll cake; spread filling over cake to within 1/2 inch of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. For a perfect presentation, cut off a thin slice from each end to eliminate the ragged edges. Discard the slices (as if! Devour the slices and bask in your baking genius.)
* Do not use a terry cloth towel. I found this out the hard way. It doesn’t really affect the roll, but you’d be amazed at how much sugar likes to get in those loopy nooks and crannies and hide. And after the warm cake has been rolled up in the towel for a while, it essentially steams the sugar into little shake-out-resistant clumps. Well, just trust me on this one. Use a linen towel; a large cloth napkin works well, too.