Pumpkin Tiramisu Bundt Cake Recipe

 

Pumpkin Tiramisu Bundt Cake Recipe

Ingredients

For the Pumpkin Bundt Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup sour cream
• 1 tsp vanilla extract

For the Tiramisu Layer:

• 1 cup brewed espresso or strong coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 8 oz mascarpone cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream

For Assembly:

• Cocoa powder, for dusting
• Chocolate shavings (optional)

Instructions

1. Preheat and Prepare Bundt Pan:

• Preheat the oven to 350°F (175°C).
• Grease and flour a Bundt pan thoroughly to prevent sticking.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. Cream Butter and Sugar:

• In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
• Add eggs one at a time, beating well after each addition.

4. Add Wet Ingredients:

• Mix in the pumpkin purée, sour cream, and vanilla extract until well combined.

5. Combine:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Bake the Cake:

• Pour the batter into the prepared Bundt pan and smooth the top.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

7. Prepare the Tiramisu Layer:

• In a small bowl, combine the brewed espresso with the coffee liqueur (if using).
• In a separate bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
• In another bowl, whip the heavy cream to stiff peaks, then fold it gently into the mascarpone mixture.

8. Assemble the Cake:

• Once the cake has cooled, slice it horizontally into 2 or 3 layers, depending on your preference.
• Brush each layer generously with the espresso mixture.
• Spread a thick layer of the mascarpone cream between each cake layer.
• Reassemble the cake after layering.

9. Final Touches:

• Dust the top of the cake with cocoa powder and sprinkle with chocolate shavings if desired.

10. Chill and Serve:

• Let the cake sit in the fridge for at least 1-2 hours to allow the flavors to meld.
• Slice and enjoy!

This Pumpkin Tiramisu Bundt Cake combines the fall flavors of pumpkin with the classic richness of tiramisu for a delightful dessert perfect for the season!