Swap out your pumpkin pie for this autumn dessert instead.
Combine butter, sugar, baking powder, potato flour, salt, ginger, cinnamon, and cloves in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and cream until the mixture is fluffy, light, and soft, about 8 minutes, pausing to scrape bowl and beater halfway through. With mixer running, add egg yolks one at a time, followed by vanilla. Take care not to overbeat at this stage.Meanwhile, combine milk and pumpkin purée and whisk until smooth.
Alternate between the two, allowing each addition to roughly incorporate before adding the next. Once batter is smooth, fold with a flexible spatula to ensure it’s well mixed from the bottom up. Divide between prepared cake pans, adding just about 27 ounces to each one.Bake until cakes are well risen and firm to the touch, about 35 minutes or to 200°F . A toothpick inserted into the center will have a few crumbs still attached.
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