Thanksgiving recipes: Pumpkin Sheet Pan Cake With Toasted Marshmallow Topping - TwinCities.com-Pioneer Press

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She’s been called the Martha Stewart of the Millennial generation, so it’s little wonder that the debut of “College Housewife” blogger Elizabeth Van Lierde’s new cookbook, “Everyday Entertaining” (Weldon Owen, $32.50), was so eagerly anticipated. The young blogger from Orange County, Calif., has major fans.

The new book, published in August, carries the subtitle, “110+ Recipes for Going All Out When You’re Staying In,” and includes chapters on everything from “A Cozy Night In” and  “Do You Want Me to Bring a Side?” to a holiday-centric rundown with recipes for herb-roasted turkey, apple pecan stuffing, roasted maple bacon Brussels sprouts and this marshmallow frosting-topped pumpkin cake.

Pumpkin Sheet Pan Cake With Toasted Marshmallow Topping

Serves 10 to 12

CAKE INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 15-ounce can pumpkin puree
• 1½ cups brown sugar
• ½ cup plain Greek yogurt
• ½ cup olive oil
• 2 teaspoons vanilla extract
• 4 large eggs

FROSTING

• 10-ounce bag mini marshmallows
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 2¼ cups powdered sugar, divided
• 2 tablespoons milk, divided
• Cinnamon, optional

DIRECTIONS

• Heat the oven to 350 degrees. Spray a 9-inch by 13-inch cake tin or baking dish with nonstick baking spray.
• In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg and salt.
• In a separate large bowl, whisk together pumpkin, sugar, yogurt and oil until smooth. Whisk in vanilla extract and the eggs, one at a time, until just mixed together.
• Add the dry ingredients to the wet, mixing until combined and no large lumps remain. Pour the batter into the greased baking dish.
• Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean, and the cake no longer jiggles in the center. Cool the cake for an hour or until completely cooled.

For marshmallow frosting:

• In a medium nonstick saute pan, heat the marshmallows over medium heat until just melted, about 5 minutes. Set aside to cool.
• Using a stand or hand mixer, combine the butter and vanilla extract. Beat on high for 2 to 3 minutes or until mixture is light and fluffy. Add the cooled melted marshmallows and beat on medium speed until incorporated. Add the powdered sugar and milk in batches, 1 cup of powdered sugar and 1 tablespoon of milk at a time, beating on medium-low speed until incorporated.
• Transfer the cake to a serving dish — or leave it in the cake pan — and frost the top with the marshmallow icing. Dust with cinnamon and extra marshmallows, if desired.

— Elizabeth Van Lierde, “Everyday Entertaining: 110+ Recipes for Going All Out When You’re Staying In” (Weldon Owen, $32.50)

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Thanksgiving recipes: Pumpkin Sheet Pan Cake With Toasted Marshmallow Topping - TwinCities.com-Pioneer Press
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