Pumpkin Spice Latte Bundt Cake with Mascarpone Cream cheese pumpkin Butter Frosting
A Special Easy and delicious Pumpkin Spice Latte Bread Cake to excite all your guests at Thanksgiving or any fall celebration. Changing of the leaves edibles make it unique and simple to duplicate.
Equipment
- Bundt Cake Pan
Ingredients
- 2 cups unbleached flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp instant espresso
- 1 tsp allspice 1/2 for cake batter/other half save for frosting
- 1 tsp cinnamon
- 1 1/2 sticks butter (softened) Save 1/2 stick 9 2oz for frosting. One full is for the cake stick equals 1/2 of a cup or 4oz
- 2 0z cream cheese
- 3 oz mascarpone Italian cream cheese
- 1 cup sugar you can also use honey, brown sugar if desired same measurement or to taste
- 15 oz puree pumpkin fresh or one can equals 15 oz
- 1/2 cup greek yogurt
- 3 whole eggs
- 1/2 cup almond milk or milk of your choice
- 2 tbsp Pumpkin butter (for Frosting) can substitute 2 tbsp of pumpkin puree
- 1 tbsp maple syrup
Instructions
- Pre heat oven to 350 degrees. In a medium bowl with a fork or hand whisk blend all dry ingredients together. Flour, baking powder, baking soda, instant coffee, allspice, cinnamon. Set aside.
- In a mixing bowl on medium combine butter and sugar with a mixer until creamy. Lower mixer to Low speed, then slowly add eggs and continue to mix. Should have a nice creamy consistency.
- Begin to add the yogurt, pumpkin puree and milk blend with mixer on low.
- With a hand spatula begin to add the dry ingredients little by little to the pumpkin wet ingredients. Folding it all in until it is fully incorporated. Now, on low speed, mix for one to two minutes with electric mixer. Be sure not to over mix.
- Pour all cake batter into your bundt pan. be sure it is distributed evenly before baking.
- Place on middle rack, in your pre heated 350 degree oven. Should bake in about 45 minutes. Each oven is different check by placing a toothpick in center. If toothpick is clean when removed the center is done. Cooking times will vary according to oven and altitude. Remove from oven when baked and allow to cool
- In the meantime while cake is baking begin to make the frosting. In a bowl combine Softened Cream cheese, mascarpone, butter, powdered sugar, 1 tablespoon maple syrup, pumpkin butter, 1/2 teaspoon allspice. Blend on low with electric mixer until creamy.
- When cake is completely cooled, begin to frost. I like to use soft strokes and make it swirly. Then add the fun edible leaves or other decorations for fall. I added acorns. If not serving immediately, cover with a cake dome and place in fridge until half hour or so before serving.
- Slices beautifully and tastes so delicious!
