THE BEST Pumpkin Tiramisu Cake Recipe with Coffee-Maple Mascarpone Cream. This cake is airy, fluffy and nutty with all the chopped hazelnut. For the Fall season, I added pumpkin puree and pumpkin pie spice in the cake batter, and maple syrup in the decadent mascarpone cream.
For the Cake:
- 3/4 cup all-purpose flour
- 2 teaSpoons ground cinnamon
- 1 teaSpoon baking powder
- 1 teaSpoon ground ginger
- 1/4 teaSpoon pumpkin spice
- 1/2 teaSpoon salt
- 1/2 teaSpoon ground nutmeg
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaSpoon lemon juice
- 1 cup finely chopped hazelnuts
For Coffee Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 2 TableSpoons instant espresso coffee powder
- 1 TableSpoon amaretto
- 1 TableSpoon hazelnut liqueur
For Coffee Maple Mascarpone Cream:
- 2 cups whipping cream
- 18-ounce container mascarpone cheese
- 1/3 cup Organic Coffee Bean infused Vermont Maple Syrup Click to order from our online shop
- Powdered sugar - I don't have a specific amount because you will adjust as per your taste. Remember the coffee syrup has sugar. I personally added 1/4 or 1/2 cup powdered sugar but is not necessary.
- 1 bar of bittersweet chocolate to shave on top of the cake for the decoration
Prep: Let eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Lightly grease a 15 x 10 baking pan. Line bottom of the pan with waxed paper; grease the paper. Set pan aside.
For the cake:
- In a small bowl, stir together flour, cinnamon, baking powder, ginger, salt, pumpkin spice, and nutmeg; set aside.
- In a large mixing bowl, beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add sugar, beating on medium speed until light and fluffy.
- Stir in pumpkin puree and lemon juice. Add flour mixture; beat on low speed just until combined.
- Pour batter into the prepared pan, spreading evenly. Sprinkle evenly with nuts.
- Bake for 15 minutes or until cake springs back when lightly touched.
- Immediately loosen edges of cake from pan and turn the cake out onto a towel sprinkled with powdered sugar. Remove waxed paper. Cool completely - around an hour. Then, cut cake width-wise into thirds.
- In a small saucepan combine sugar, water, and coffee powder. Bring to a boil over medium heat, stirring to dissolve sugar. Boil gently for 1 minute. Remove from heat. Stir in amaretto and hazelnut liqueur.
Coffee-Maple Mascarpone Cream:
- In a large mixing bowl, beat whipping cream, powder sugar, mascarpone cheese, and coffee-infused Vermont Maple Syrup with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Place one of the cake layers, nut side up, on a serving plate (if any of the nuts fall off when inverting cake layers, sprinkle them over the cake layers when assembling).
- Drizzle one-third of the Coffee Syrup over cake layer. Then, spread evenly with 3/4 cup Maple Mascarpone Cream. Repeat for second layer.
- Top with remaining cake layer and drizzle with remaining Coffee Syrup. Frost top and sides of cake with remaining Mascarpone Cream.
- Cover and chill cake for 2 to 24 hours.
- If desired, garnish top of cake with additional chopped hazelnuts and shaves of bittersweet chocolate.
- Category: Dessert
- Cuisine: Italian
- Serving Size: 1
- Calories: 541
- Sugar: 63.8 g
- Sodium: 310.2 mg
- Fat: 25.9 g
- Saturated Fat: 12.8 g
- Carbohydrates: 73.1 g
- Fiber: 1.5 g
- Protein: 6.5 g
- Cholesterol: 115.5 mg