Mascarpone cheese in the glaze and in the batter of this moist pumpkin cake gives it a luscious and unexpected tang.
Pumpkin-Mascarpone Bundt Cake with Mascarpone Glaze
Serves: 1 (10-cup) Bundt cake
- 1¼ cups granulated sugar
- ¼ cup firmly packed light brown sugar
- 3 large eggs, room temperature
- 1 (15-ounce) can pumpkin, pureed
- 8 ounces mascarpone cheese, softened
- ⅓ cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 2¼ cups unbleached cake flour
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- Mascarpone Glaze (recipe follows)
- Garnish: chopped pepitas and finely chopped candied orange
- Preheat oven to 350°.
- In a mixing bowl, beat together granulated sugar, brown sugar, and eggs with a mixer at medium speed until fluffy and lightened in color, 2 to 3 minutes. Add pumpkin, mascarpone cheese, melted butter, and vanilla extract, beating at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. (Mixture may look curdled at this point, but batter will come together.)
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda. With mixer at low speed, gradually add flour mixture to sugar mixture, beating just until combined.
- Spray a 10-cup Bundt pan* with baking spray with flour.
- Spoon batter into prepared pan. Forcefully tap pan on counter several times to spread batter into grooves and to release air bubbles. (The pan will be quite full, but batter will not overflow.)
- Bake until a wooden pick inserted near center comes out clean, 55 to 58 minutes. Let cool in pan for 10 minutes. Using a small offset spatula, gently loosen cake from center of pan. Invert cake onto a wire rack placed over a parchment-lined baking sheet. Let cool completely.
- Invert cake again. Using a serrated knife in a gentle sawing motion, trim bottom of cake, if desired, to level. Invert cake onto a cake stand.
- Spoon Mascarpone Glaze over cooled cake. Garnish with pepitas and candied orange, if desired.
Confectioners’ sugar glaze gets delightful pizzazz with the addition of mascarpone cheese and heavy cream, making this delectable topping perfect for almost any cake or tea bread.
- 4 ounces mascarpone cheese, room temperature
- 1 cup confectioners’ sugar
- 4 tablespoons heavy whipping cream, divided
- In a medium bowl, whisk mascarpone until smooth. Gradually add sugar and 2 tablespoons cream, whisking until combined. Gradually whisk in remaining 2 tablespoons heavy cream as needed to achieve desired consistency and sweetness. (Do not overwhisk.) Use immediately.