It didn’t seem possible, but pumpkin roll can taste even more like fall with a new spin (get it?) that’s all about mouthfeel. Add the hard crunch of almond; the soft, yet bitter, molasses-tinged sponge cake; and a sweet filling of cream cheese and apple butter for a treat that’s best served under golden trees.
Ingredients for Cake
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup sugar
1/4 cup molasses
2/3 cup pumpkin puree
Confectioner’s sugar (for coating)
Ingredients for Filling
1/2 cup cream cheese, room temperature
1/2 cup apple butter
Ingredients for Almond Coating
1 egg white
1/2 tablespoon water
1/4 cup sliced almonds
Preheat oven to 375 degrees.
Line a 15-inch by 10-inch baking sheet with parchment paper.
In a large mixing bowl, sift together flour, baking soda, baking powder, and spices. Using a stand mixer, mix eggs, sugar, and molasses on high for 30 seconds. On low, add pumpkin. Fold wet ingredients into dry mix until a smooth batter forms. Pour onto prepared pan and smooth evenly with a rubber spatula. Bake for 13-16 minutes, or until middle is set and springy.
While baking, lay out a paper towel, and coat it with confectioner’s sugar. When cake is done, flip directly onto your prepared paper towel, and remove pan and parchment. While cake is warm, use the towel to roll into a tight spiral and let stand to cool completely.
While cooling, mix together cream cheese and apple butter and set in fridge to rest.
When cake is done cooling, gently unroll and remove any paper towel from your work station. Spread filling on top of cake in an even coat. Gently roll up the cake again in the same direction, tucking the seam tightly underneath and making sure none of the filling leaks out.
Using a pastry brush, mix together egg white and water. Coat exterior of roll with egg wash. Using your hands, gently but firmly press almonds into the roll. Repeat until totally coated.