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Get the recipe by The Merchant Baker below!

Ingredients

For the cake:

  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground all spice
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/4 cups sugar
  • 1 cup 2 sticks or 1/2 pound unsalted butter, room temperature
  • 3 large eggs room temperature
  • 1 1/4 cups pureed pumpkin not pumpkin pie filling, see recipe notes on consistency
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk

For the filling:

  • 1 pound ricotta cheese I used part skim from Belgioiso
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 2 Tablespoons flour
  • confectioner’s sugar for topping
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