Pumpkin Mascarpone Mini Bundt Cakes
Servings:
8
prep time:
30 mins
cook time:
1 hour 20 mins
Total time:
1 hour 50 mins
Ingredients
BUNDT CAKES
-
2 cups plus 3 tablespoons all-purpose flour
-
1 teaspoon ground cinnamon
-
¾ teaspoon baking powder
-
½ teaspoon ground nutmeg
-
½ teaspoon ground cloves
-
¼ teaspoon baking soda
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
¾ cup
-
1 cup light brown sugar
-
¼ cup granulated sugar
-
3 large eggs
-
¾ cup pumpkin puree
-
Vermont Creamery Mascarpone
½ cup
-
½ cup whole milk
-
1 teaspoon vanilla extract
VANILLA CREME FRAICHE GLAZE
-
1 cup confectioner's sugar
-
4 teaspoons whole milk
-
Vermont Creamery Crème Fraîche
1 Tablespoon
-
1 teaspoon vanilla bean paste
Directions
- Heat oven to 350º
- Mix together flour, cinnamon, baking powder, nutmeg, cloves, and baking soda in large bowl until combined. Set aside
- Fit stand mixer with paddle attachment. Cream together butter and sugars at medium low speed until combined into a thick paste. Add eggs, one at a time, mixing well after each addition. Add pumpkin, mascarpone, 1/2 cup milk, and vanilla; mix until smooth. Add flour mixture; mix at low speed until just combined
- Fill wells in mini bundt pan 3/4 full with batter. Bake 35-45 minutes or until a toothpick inserted into center comes out relatively clean
- Remove pan from oven and run a knife along the top of interior edge of each mini bundt to help loosen. Flip pan over and tap it against counter as needed to help cakes come out. Place cakes onto wire rack to cool completely
- Whisk together the confectioner's sugar, 4 teaspoons milk, crème fraîche and vanilla bean paste until smooth. Drizzle over cooled mini-bundts and serve.
