Pumpkin Spice Olive Oil Cake with Mascarpone Cream

Name: Pumpkin Spice Olive Oil Cake with Mascarpone Cream
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 8 oz. mascarpone cheese; 4 cups confectionery sugar; 2 -3drops vanilla extract; 1 pinch salt; 1 cup sugar; 1/2 cup EVOO; 2 -3drops vanilla extract; 1 cup pumpkin puree; 2 eggs; 1 cup all-purpose flour (+ 1 Tbsp.); 1 -1/2tsps. baking powder; 1 tsp. baking soda; 1/2 tsp. pumpkin spice; 1 pinch ground cinnamon; 1 pinch salt; Amarena cherries and candied orange peel (or freshly grated citrus zest) for garnish

Our contributor shares a recipe for a velvety autumn olive oil cake warmed by pumpkin spice and topped with mascarpone cream.

By Paola Marocchi

9:01 AM EDT on September 26, 2024

Pumpkin Spice – Olive Oil Cake with Mascarpone Cream.

Today's stories are presented by

Lioni

Lioni is a brand famed for its fresh mozzarella, produced in the United States and loyal to Italian cheese-making traditions. Founded in Italy, the family-owned business moved to Brooklyn in 1980, growing into the eminent source of fresh, whole milk mozzarella cheese, beloved by chefs and home cooks from coast to coast.

Learn More →

Advertisement opens in a new tab.

This easy-to-make, versatile cake tastes like autumn thanks to its warm spices, and it is extra moist and velvety, thanks to the use of olive oil instead of butter.

As a plated dessert, I recommend serving it with lightly sweetened mascarpone cream, candied orange peel to brighten its flavor, and the iconic Fabbri Amarena Cherries with sweet and sour notes. Alternatively, it can also be enjoyed as is or with a scoop of gelato.

Buon Appetito!

Pumpkin Spice Olive Oil Cake with Mascarpone Cream

Recipe by Paola Marocchi

0.0 from 0 votes

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Mascarpone Cream
8 oz. 8 mascarpone cheese
4 cups 4 confectionery sugar
2 2 -3drops vanilla extract
1 pinch 1 salt
For the Cake
1 cup 1 sugar
1/2 cup 1/2 EVOO
2 2 -3drops vanilla extract
1 cup 1 pumpkin puree
2 2 eggs
1 cup 1 all-purpose flour (+ 1 Tbsp.)
1 1 -1/2tsps. baking powder
1 tsp. 1 baking soda
1/2 tsp. 1/2 pumpkin spice
1 pinch 1 ground cinnamon
1 pinch 1 salt
Amarena cherries and candied orange peel (or freshly grated citrus zest) for garnish

Directions

To Make the Mascarpone Cream
In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone with confectionery sugar, vanilla extract and salt until creamy.
Set aside in fridge until ready to use.
To Make the Cake
Preheat oven to 350°F.
Butter and flour an 8” long rectangular bread loaf pan mold and set aside.
In the bowl of an electric mixer, whisk sugar, EVOO, vanilla extract, and pumpkin puree until well combined.
Add eggs, one at a time, and whisk until well combined.
In a separate bowl, mix all-purpose flour, baking powder, baking soda, spices, and salt; sift and add to wet mixture, whisking just until combined.
Place on prepared mold and bake until a cake tester inserted in middle comes out dry, approximately 30 minutes.
Let cake cool and then flip upside down.
When ready to serve, slice into 1 ½” slices (or desired size) and finish with a dollop of mascarpone cream, Amarena cherries and candied orange peel (or freshly grated citrus zest).