Pumpkin Cake with Crème de Earl Grey Whipped Cream

Nick Malgieri's Spiced Pumpkin Cake 

Ingredients

• 3 cup all purpase flour (spoon into measure & level)
• 1 cup granulated sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 3/4 tsp salt
• 1 tbsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp freshly grated nutmeg
• 1 cup light brown sugar (firmly packed)
• 2 cups canned pumpkin puree
• 5 large eggs at room temperature
• 1 1/4 cup vegetable oil

Directions 

1. Set rack in middle of the oven and preheat to 350F
2. Combine flour, granulated sugar, baking powder, baking soda, salt and spices in a medium bowl and wisk
3. Place brown sugar in a mixing bowl and using a large rubber spatula work in 1/3 of the pumpkin a little at a time until there are no lumps of brown sugar.
4. Use a  whisk to incorporate remaining pumpkin, eggs and oil, adding them one at a time and stirring to combine between additions.
5. Whisk in dry ingredients 1/3 at a time.
6. Pile batter into a 9x13x2 pan that has been buttered and lined with parchment paper. 
7. Bake for 45-50 minutes
8. Let stand for 5 min then un-mold onto a rack, turn right side up and cool completely. 

note: Cake may be wrapped & frozen for up to 1 month. 

Cultured Cup's Whipped Cream flavored with Earl Grey Tea

Ingredients

• 3 cup whipping cream
• 3 tbsp Crème de Earl Grey tea leaves
• 1/3 cup sugar

Directions

1. Place cream and tea leaves in a saucepan and heat gently
2. Allow the tea leaves to marinate in the cream for 20 min then remove from heat
3. Strain and cool the cream, pressing the tea against the strainer to extract all the liquid
4. Whisk in the sugar to soft peaks 

Serve with the cake