Pumpkin Spice Angel Food Cake
Hey there, and welcome back, friends.
You are in for a delicious fall treat!
This light and airy pumpkin spice angel food cake will be a hit this fall. I share a secret technique that ensures this angel food cake is perfectly light and fluffy.
Pumpkin Spice Angel Food Cake
There’s nothing like dipping your fork into a pillowy soft slice of angel food cake. This one is filled with pumpkin pie spice and topped with fall fruits like apples and pears in a fluffy coconut cream topping.
Angel food cake is very easy to make, but you have to be careful not to allow any egg yolk to mix with the egg whites, or else you won’t be able to whip the egg whites into soft peaks. Save your egg yolks to make this delicious caramel custard.
Pumpkin Spice Angel Food Cake Ingredients
You only need a few simple ingredients to make this delicious fall cake.
- powdered sugar
- all-purpose flour (use bobs red mill product)
- pumpkin pie spice
- fresh egg whites
- cream of tartar (use bobs red mill)
- vanilla extract
- granulated sugar
- a can of coconut cream
- pure vanilla extract
- a Bosc pear
- an apple
How to Make Pumpkin Spice Angel Food Cake
Adjust the oven rack to the lowest position in the oven. Preheat the oven to 350 degrees F.
Sift the powdered sugar, flour, and pumpkin pie spice into a large bowl three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.
Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to cut through the batter to remove large air pockets gently.
Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan.
When cooled, loosen the sides of the cake from the pan and remove the cake. Transfer to a serving plate.
When ready to serve, make the whipped cream. Chill the bowl and whisk the attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.
Top the cooled cake with the coconut whipped cream. Top the whipped cream with apples and pears.
Can I use any kind of coconut cream?
Use coconut cream from a can instead of a carton for the best results. The coconut cream from a can is thick and creamy, whereas the coconut cream from a carton is too watered down and will not work well for this recipe.
How to Store Pumpkin Spice Angel Food Cake
Store this angel food cake in an airtight container in the refrigerator for up to 5 days. You can freeze angel food cake for up to 3 months. Unthaw at room temperature.
More fall cake recipes to try
Below are a few of my favorite fall cakes to enjoy.
- Cinnamon Chai Coffee Cake
- Carrot Bundt Cake
- Gingerbread Bundt Cake
- Spiced Pumpkin Cake
- Maple Spiced Pear Cake
- Apple Cider Bundt Cake
What do you think of this light and airy fall angel food cake recipe? What would you serve with this cake? Let me know in the comment section below.
If you share across social media, tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Pumpkin Spice Angel Food Cake Recipe
Pumpkin Spice Angel Food Cake
This light and airy pumpkin spice angel food cake will be a hit this fall. I share a secret technique that ensures this angel food cake is perfectly light and fluffy.
Ingredients
- 1 1/2 cups sifted powdered sugar
- 1 cup sifted all-purpose flour (use bobs red mill product)
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups egg whites (10 to 12 large), at room temperature
- 1 1/2 teaspoons cream of tartar (use bobs red mill)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
TOPPINGS:
- 1 can coconut cream (13.5 oz), chilled in the refrigerator overnight and liquid drained
- 1 teaspoon pure vanilla extract
- 1 Bosc pear, thinly sliced
- 1 apple, thinly sliced
Instructions
Adjust the oven rack to the lowest position in the oven. Preheat the oven to 350 degrees F.
In a large bowl, sift together the powdered sugar, flour, and pumpkin pie spice three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets.
Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan, for about 3 hours. When cooled, loosen the sides of the cake from the pan and remove the cake. Transfer to a serving plate.
When ready to serve, make the whipped cream. Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.
Top the cooled cake with the coconut whipped cream. Top the whipped cream with apples and pears.
Notes
Make sure to sift the dry ingredients 3 times to aerate the flour so the cake will be light and airy. Do not skip this step.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 63mgCarbohydrates: 53gFiber: 1gSugar: 41gProtein: 5g