En automne, tout m’étonne!
Astonishing is nature taking unusual proportions (at the Bellagio).
Pumpkin Cake with Rose Water Cream
This cake is very moist and delicately flavored with rose. Enjoy it on Thanksgiving or any day with a cup of coffee.
8 to 10 servings
For the cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, melted
1 tablespoon rose water
1 15-ounce can pure pumpkin puree
For the cream
1 8-ounce container mascarpone cheese
1/4 cup heavy whipping cream
1/2 cup confectioner’s sugar
3 tablespoons rose water
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9.5-inch round pan.
Mix the flour, sugar, cinnamon, salt, and baking soda in a large bowl. Add the butter, rose water, and pumpkin puree and mix with an electric mixer until well combined.
Pour the batter into the prepared pan and bake until a skewer comes out clean, 55 to 60 minutes. Let the cake cool before turning onto a plate.
Meanwhile, lightly whisk the mascarpone, heavy whipping cream, confectioner’s sugar, and rose water together in a medium bowl. Spread the cream on top of the cake or serve desired amount on individual cake slices.