Breakfast » Pumpkin Dutch Baby Cake with Maple Whipped Cream
I’ve noticed there are two groups of people: those who absolutely love pumpkin and those who loathe it. Once it’s fall, it seems like every dessert out there is a pumpkin one. I myself don’t mind the flavor and enjoy an occasional pumpkin treat here and there. This pumpkin dutch baby cake is for those who look forward to pumpkin season and can even please those who despise it. There’s just enough pumpkin there to add flavor but not enough that it’s in your face. Top the dutch baby cake with maple whipped cream and homemade pecan granola and trust me, you’ll love it.
Pumpkin Dutch Baby Cake with Maple Whipped Cream
1 hr, 20 Total Time
Yields 1 10-inch dutch baby cake
1 cup (102 grams) oats
½ cup (57 grams) pecans, chopped
1 tsp cinnamon
pinch of salt
pinch of nutmeg
¼ cup (63 grams) maple syrup
2 tbsp neutral oil
1 tsp vanilla extract
Maple whipped cream
1 cup (227 grams) heavy cream
2 tbsp maple syrup
½ tsp vanilla extract
Pumpkin dutch baby cake
3 large eggs
¾ cup (185 grams) milk
2/3 cup (105 grams) all-purpose flour
¼ cup (61 grams) pumpkin puree
1 tsp pumpkin spice
½ tsp salt
2 tsp vanilla extract
2 tbsp butter
Preheat oven to 300 degrees F. Line baking sheet with parchment paper and spray with cooking spray.
Make the pecan granola. Combine 1 cup oats with ½ cup chopped pecans, 1 tsp cinnamon, a pinch of salt, a pinch of nutmeg, 2 tbsp neutral oil, ¼ cup maple syrup, and 2 tsp vanilla extract. Mix well and spread the granola onto the prepared baking sheet on an even layer. Bake for 40 minutes, stirring the mixture every 15 minutes. Remove from the oven and transfer the granola to a clean parchment paper. Let cool.
Make the maple whipped cream. Whip 1 cup heavy cream with 2 tbsp maple syrup and ½ tsp vanilla extract until stiff peaks form. Keep in the fridge until ready to use.
Increase the oven temperature to 425 degrees F. Preheat the cast-iron pan or oven-safe pan for 10 minutes.
Combine 3 eggs, ¾ cup milk, 2/3 cup all-purpose flour, ¼ cup pumpkin puree, 1 tsp pumpkin spice, ½ tsp salt, and 2 tsp vanilla extract in a blender. Blend until all of the ingredients are incorporated about 30 seconds to 1 minute. Alternatively, whisk together all of the ingredients in a large bowl until well combined.
Take the hot pan out of the oven and add 2 tbsp butter. Swirl the butter around the pan to melt the butter and pour in the dutch baby cake batter. Bake for 20 minutes. Reduce the oven temperature to 300 degrees and bake another 5 minutes. Remove from the oven and serve the pumpkin dutch baby cake with maple whipped cream and pecan granola. Drizzle with maple syrup if desired.
**Helpful tips and common mistakes
You know that if I’m going to make an easy pumpkin dutch baby cake, I’m going to make it extraordinary with a couple of extra touches. The pecan granola in this recipe is fairly simple with oats, pecans, maple syrup, and cinnamon. You can substitute maple syrup for honey if you prefer. Bake the granola, stirring every 15 minutes to prevent any burning. The granola can also be made several days in advance.
After patiently waiting for 25 minutes, open the oven and see the glorious dutch baby cake in front of you. The baby cake will deflate once it’s out of the oven so enjoy this beautiful sight. Put a heavy dollop of that maple whipped cream and sprinkle the granola. And of course, no dutch baby cake would be complete without a drizzle of maple syrup.
I can eat every component of this dish by itself but altogether, it is just ah-mazing! Make one for breakfast, save a little for a snack, and have another for dessert.
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