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
