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Pumpkin Spice Cake with Mascarpone
Ingredients
- 3 cups flour plus more for pan
- 1 tsp baking soda
- 1 tsp cinnamon ground
- 1 tsp clove ground
- 1 tsp ginger ground
- 1 tsp green cardamom ground
- 1 tsp nutmeg ground
- 1 tsp salt
- 4 eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1 orange
- 1¼ cups canola oil plus more for greasing pan
- 1 tsp pure vanilla extract
- 8 oz. mascarpone softened
- ¼ cup pistachios
- ¼ cup pumpkin seeds
Instructions
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Heat an oven to 180°Grease and flour two 8″ cake pans and set aside.
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In a bowl, whisk together the flour, baking soda, cinnamon, clove, ginger, cardamom, nutmeg and salt and set aside. In another larger bowl, mix eggs, sugar, pumpkin, oil, vanilla and orange zest. Fold flour mixture into egg mixture and mix well. Divide batter between prepared pans.
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Using a spoon, drop spoonfuls of mascarpone on tops of each cake, spaced about 2" apart and using a toothpick or paring knife, swirl cheese into batter. Sprinkle seeds over cakes and bake, rotating the pans halfway through, until a toothpick inserted in the middle of each cake comes out clean, about 35 to 40 minutes. Remove from the oven and let cool slightly before serving.
Recipe Notes
Recipe by Blog Saveur.com / 3rd October 2012 / Developed by test kitchen assistant Phillip Basone.
Photo: Anna Stockwell