Fall is in the air, this cake is a perfect reminder why there is a fall, this moist, warmly-spiced cake also makes wonderful muffins.  The recipe makes two (2) cakes one to share and one to keep just for yourself, my favorite way to make cakes.  Bonus!

Makes: 2-8” cakes

Ingredients:

3 cups flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground green cardamom
1 teaspoon ground nutmeg
1 teaspoon salt
4 eggs
2 cups sugar
2 cups pumpkin puree, fresh or canned 

Zest of 1 orange
1¼ cups canola oil, plus more for greasing pan
1 teaspoon  pure vanilla extract
8 oz. mascarpone, softened
1/4 cup pistachios
1/4 cup pumpkin seeds

Directions:

1. Heat an oven to 350° F. Grease and flour two 8″ cake pans and set aside.

2. In a bowl, whisk together the flour, baking soda, cinnamon, clove, ginger, cardamom, nutmeg and salt and set aside. In another larger bowl, mix eggs, sugar, pumpkin, oil, vanilla and orange zest. Fold flour mixture into egg mixture and mix well. Divide batter between prepared pans.

3. Using a spoon, drop spoonfuls of mascarpone on tops of each cake, spaced about 2″ apart and using a toothpick or paring knife, swirl cheese into batter. Sprinkle seeds over cakes and bake, rotating the pans halfway through, until a toothpick inserted in the middle of each cake comes out clean, about 35 to 40 minutes. Remove from the oven and let cool slightly before serving.