Pumpkin Cake w/ Cinnamon Mascarpone Frosting & Caramel Sauce

Fall is here

Baking is fun sometimes. Now that it is getting colder over here, I can enjoy it a bit more and give some sweet autumn pies a go errr . . . cakes!

For this one I used a fresh pumpkin which I previously roasted in the oven, but feel free to use canned pumpkin puree, I don't think it makes any difference.

Ingredients

for the cake:

• 1 cup flour;
• 1/2 cup cooking oil;
• 1 teaspoon baking soda;
• 1/2 teaspoon baking powder;
• ground cinnamon to taste;
• nutmeg to taste;
• pumpkin pie spice to taste;
• 2 large eggs;
• 1 cup brown sugar;
• 1 cup pumpkin puree;
• chopped walnuts (optional);
• chocolate bits (optional);
• 1 teaspoon vanilla extract.
  for cinnamon mascarpone frosting:
• 16 oz mascarpone cheese;
• 2-3 teaspoons ground cinnamon;
• 1/2 cup sugar (1 cup sugar if you're a sweet tooth);
• caramel sauce for serving (optional).

Directions:

1. Combine flour, baking soda, baking powder, spices and set aside. In a separate bowl whisk the eggs, add in oil, pumpkin puree, vanilla and sugar. Mix wet and dry ingredients, throw in some walnuts and chocolate bits, or fillings of your choice.

2. Preheat your oven to 350F and bake for approximately 30 minutes. Keep an eye on the cake, making sure it doesn't burn.

3. Place mascarpone cheese in a mixing bowl, add sugar and cinnamon, mix at a medium/high speed until creamy.

4. Once the cake is cooled down, add frosting and chill overnight.
   Top the cake off with a pour of caramel sauce and fresh plum wedges or any other fruit to your taste.

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