Talk about a great fall dessert! Once you try this cake it’ll make you think twice about bringing pumpkin pie to your next holiday gathering!
Super moist and full of pumpkin flavor! This pumpkin cake is topped with an amazingly creamy mascarpone frosting, toasted pecans, and salted caramel sauce that gives it a nice sweet and salty kick!! Truly an amazing fall treat!!
We make this dessert at least once or twice a year in the fall. It’s a staple in our household and we hope this will become one in yours as well!
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Ingredients 2 cups almond flour (220g)
2/3 cup of all purpose flour (75g)
1/4 tsp salt
2 1/2 tsp baking powder
5 eggs separated (95g yolk) (166g white)
1 cup sugar (191g)
1/4 cup honey (80g)
1 1/2 cups canned pumpkin puree (361g)
1.5 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
16 oz mascarpone (room temperature)
2/3 cup powdered sugar
1 tsp pure vanilla extract
1 cup pecan halves (about 30)
1 tbsp butter (soften butter for greasing pan)
Salted Caramel Sauce
Directions Pre heat oven to 350, then place your pecan halves in a pan and bake for approximately 8 to 10 minutes
Mix almond flour, all purpose flour, baking powder and salt together in a medium bowl
Separate eggs and place yolks in stand mixer
Add sugar and mix well on medium high speed with whisk attachment until light and fluffy and egg yolks start to turn opaque
Add honey and pumpkin puree until incorporated
Lower mixer speed and add the dry mix until combined
Transfer mixture to a large bowl
With clean bowl and whisk attachment, place egg whites in bowl and mix on high speed until stiff peaks
Fold egg whites into the pumpkin mixture making sure all is incorporated
Butter and flour your springform pan
Pour batter into prepared pan and bake for 35-40 minutes
Remove from oven and let cool for 1 hour
In a stand mixer with paddle attachment, place mascarpone with 1/3 cup powdered sugar and mix on medium high speed
Once sugar is incorporated add the second 1/3 cup and vanilla extract until nice and fluffy (its okay if its a little thick)
Spread mascarpone frosting over the top
Place toasted pecans 1 by 1 on the outside rim of the cake
Spoon salted caramel sauce right along the edge over the pecans.
Recipe Note
Best results on a creamy frosting when mascarpone is whipped at room tempurature.
