Spiced Pumpkin Yogurt Cake With Mascarpone Cream Cheese Frosting
Rosanna Stevens
A deliciously moist and subtly spiced pumpkin loaf cake made with yogurt and topped with a decadent mascarpone cream cheese frosting.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
cooling and decorating time 1 hour hr
Total Time 2 hours hrs
Course Dessert
Cuisine American
Servings 8 servings
Calories 491 kcal
Spiced pumpkin yogurt cake
- 100 grams (3.5 oz) pumpkin puree
- 150 grams (5 oz) yoghurt
- 110 grams (4 oz) butter
- 230 grams (8 oz) golden granulated sugar
- 2 large eggs
- 285 grams (10 oz) all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon plus extra for garnish
- 1 teaspoon ground nutmeg
Mascarpone cream cheese frosting
- 200 grams (7 oz) mascarpone cheese
- 150 grams (5 oz) cream cheese
- 60 grams (2.12 oz) icing sugar
Preheat the oven to 180 degrees Celsius/360 degrees Fahrenheit
Mix the pumpkin puree and yogurt together and set aside.
In a bowl, cream the sugar and butter together until it is smooth and fluffy.
Slowly add the eggs, and then the pumpkin puree and yogurt mixture.
Combine the flour, cinnamon and baking powder together in a separate bowl, and then fold into the bowl of wet mixture.
Pour the batter into the greased loaf tin and bake in the oven for 45 minutes. Remove to a cooling rack.
Mascarpone cream cheese frosting
Mix the mascarpone and cream cheese together until fully combined.
Sift the icing sugar into the mascarpone cream cheese frosting and stir in through with a spatula until silky smooth.
Slather the frosting all over the spiced pumped yogurt cake, dust with extra cinnamon and serve.
Calories: 491kcalCarbohydrates: 68gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 94mgSodium: 176mgPotassium: 195mgFiber: 2gSugar: 38gVitamin A: 2658IUVitamin C: 1mgCalcium: 166mgIron: 2mg
Keyword mascarpone cream cheese frosting, pumpkin loaf cake, pumpkin yogurt cake, spiced pumpkin cheesecake macarons