Harvest Patchwork Cake Recipe
Ingredients
| Carrot-Pumpkin Batter | ||
| Carrots | 2 Large, peeled | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Eggs | 3 Large | |
| 1/2. cup cooked mashed pumpkin, canned or fresh | ||
| Crushed pineapple | 1 Can (10oz), drained | |
| 1/2 cup juice reserved for glaze | ||
| Cheesecake Batter | ||
| Cream cheese package | 2 , softened | |
| Eggs | 2 Large, separated | |
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Pineapple Glaze | ||
| 1 cup confectioners' sugar, for glaze | ||
| 1 1/2 to 2 tablespoons reserved pineapple juice | ||
| Marbleized Chocolate Leaves (optional) | ||
| 24 nonpoisonous leaves | ||
| White chocolate chips | 3 Ounce | |
| Butterscotch chips | 3 Ounce | |
Directions
To Make Carrot-Pumpkin Batter: Preheat oven to 325°F.
In a food processor with the shredding disk or with a hand grater, shred carrots.
Measure 1 1/2 cups and set aside.
In same workbowl (no need to wash it) with the metal blade, pulse flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Add oil, eggs, and pumpkin and pulse until blended, about 20 seconds.
Add carrots and pineapple and pulse 5 or 6 times until incorporated.
To Make Cheesecake Batter: In a large mixing bowl with electric mixer, beat cream cheese until fluffy.
Add egg yolks, sugar, and lemon juice and mix until well blended.
Set aside.
In a small mixing bowl with clean beaters, beat egg whites until stiff peaks form.
Fold into cheesecake batter.
To Bake: Grease or spray a 9-inch springform pan.
Alternate spoonfuls of each batter in pan, putting more cheesecake batter toward the outside rim. (It tends to fall toward the center while it bakes.) Marble with a knife two or three times to swirl.
Bake for 1 hour and 15 to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out free of carrot-pumpkin batter.
Remove to a rack and cool 30 minutes.
Invert, then turn right side up to cool completely.
Cake will sink as it cools.
To Make Glaze: In a medium bowl, stir together confectioners' sugar and enough pineapple juice to make a thick glaze.
Place cooled cake over a sheet of wax paper and drizzle glaze over top and sides. (Cake may be refrigerated up to 3 days or frozen.)
In a food processor with the shredding disk or with a hand grater, shred carrots.
Measure 1 1/2 cups and set aside.
In same workbowl (no need to wash it) with the metal blade, pulse flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Add oil, eggs, and pumpkin and pulse until blended, about 20 seconds.
Add carrots and pineapple and pulse 5 or 6 times until incorporated.
To Make Cheesecake Batter: In a large mixing bowl with electric mixer, beat cream cheese until fluffy.
Add egg yolks, sugar, and lemon juice and mix until well blended.
Set aside.
In a small mixing bowl with clean beaters, beat egg whites until stiff peaks form.
Fold into cheesecake batter.
To Bake: Grease or spray a 9-inch springform pan.
Alternate spoonfuls of each batter in pan, putting more cheesecake batter toward the outside rim. (It tends to fall toward the center while it bakes.) Marble with a knife two or three times to swirl.
Bake for 1 hour and 15 to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out free of carrot-pumpkin batter.
Remove to a rack and cool 30 minutes.
Invert, then turn right side up to cool completely.
Cake will sink as it cools.
To Make Glaze: In a medium bowl, stir together confectioners' sugar and enough pineapple juice to make a thick glaze.
Place cooled cake over a sheet of wax paper and drizzle glaze over top and sides. (Cake may be refrigerated up to 3 days or frozen.)
Chef
