Pumpkin cake with coffee and mascarpone frosting
I promise this is the last pumpkin related post in 2017. It is possibly the strangest cake I have ever made. Don’t get me wrong, the flavour is almost perfect, but the reasoning to bake was odd. So my bestie tagged me in a facebook post, which claimed it was some kind of a cake-baking day on Sunday and that it’s a perfect excuse for me to make one. So I did it! Any excuse to bake is a good excuse 🙂 But the moment the cake was all nice and frosted, ready to be eaten I realised I did not know what to do with it. What do you do with a fancy looking cake on a Sunday night when friends are too lazy to come over?? So I left it in the fridge until the morning. Once the sun came up (or it got almost bright enough outside), I grabbed the cake, took a picture and then had a slice for breakfast. Brought half of it to work and my colleagues said I should definitely post the recipe on the blog. Agree, it is a really nice cake and I get to enjoy the rest of it for breakfast all week 😉
Pumpkin Layer Cake with Coffee and Mascarpone frosting
I took the idea of making a pumpkin cake with coffee flavoured frosting from here. Used the recipe for the cake, but did not feel like making buttercream frosting that day, so decided to improvise with what I had in the fridge and just add some coffee. Then I though salted caramel sauce may also go well with this combination. Overall really happy with the result, it’s so heart-warming and Christmassy. I was a bit worried it may be dry, but it wasn’t. Easy to handle, holds it’s shape well, and most importantly, very tasty!
- 1 2/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup (57 g) butter, melted
- 1/4 vegetable oil
- 2/3 cup sugar
- 2/3 light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 200 g cottage cheese (the twaróg type in Polish or just use any cream cheese)
- 2/3 cup (150 g) sugar
- 250 g mascarpone
- 200 ml whipping cream (36%)
- 1 teaspoon vanilla extract
- 1.5 teaspoons instant coffee powder
Salted Caramel sauce
- 1/2 cup sugar
- 1/5 cup water
- Pinch of salt
- 1/2 cup double cream
- Preheat the oven to 180 °C. Grease 2 x 20 cm diameter baking tins.
- Make the cake. Combine the flour, baking powder, salt and the spices in a bowl and set aside.
- In a large bowl, mix the pumpkin puree with the sugars, the cooled butter and the oil. Add the eggs one at a time, mixing well after each addition.
- Fold in the flour mixture, mix until well combined.
- Divide the batter equally between the 2 prepared tins. Bake for 30-40 minutes or until a wooden toothpick inserted into the centre comes out clean. Cool in the tins for 10 minutes, then remove and cool completely on a wire rack.
- Make the frosting. Start by dissolving the instant coffee in 1 tablespoon of hot water and letting it cool to room temperature. Using electric mixer, beat the cottage cheese with mascarpone and the sugar until fluffy. Add vanilla and mix again. Add the cold cream and beat with the mixer until the frosting reaches spreadable consistency. Stir in the coffee. Keep in the fridge until you’re ready to frost the cake.
- Assemble the cake. Place the first layer of the cake on a plate, spread 1/3 of the frosting. Place the second layer on top, press slightly. Spread 1/2 of the frosting on the top and the sides. Allow it to set in the fridge for at least an hour.
- Make the caramel. Heat the sugar, salt and water over medium heat stirring constantly. Once the syrup starts to bubble, stop mixing and boil for a few minutes until it reaches amber colour. Immediately add the cream and remove from heat. Be careful as adding cold cream into hot caramel will produce a lot of heat and splashing. Cool down to room temperature. Caramel can be stored in an airtight container the fridge for up to 1 month.
- Remove the cake from the fridge, pour a layer of caramel on the top and pipe decorative swirls using the remaining frosting.
- Store in the fridge but remove it an hour or so before serving.