- 360 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Diamond kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 113 grams unsalted butter, room temperature
- 250 grams light brown sugar
- 200 grams white sugar
- 15 ounces canned pumpkin
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 tablespoon vanilla
- 200 grams mascarpone, room temperature
- 240 grams powdered sugar, sifted
- 2 teaspoons pumpkin spice
- 1-2 tablespoons heavy cream, room temperature
Preheat the oven to 350 degrees Fahrenheit, and butter a large bundt pan. Sprinkle granulated sugar and flour on the inside of the bundt pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and clove - make sure no lumps remain.
In the bowl of a stand mixer fitted with the paddle attachment, combine the brown and white sugar, room temperature butter, and vegetable oil. Mix on medium until the mixture is fluffy - about five minutes. Add the eggs one at a time, then add the pumpkin puree and sour cream, scraping the sides of the bowl as necessary - mix until well combined. Next, with the stand mixer on medium add the dry ingredient mixture 1/2 cup at a time - pausing to scrape the sides of the bowl. Once the batter is evenly mixed pour it into the prepared bundt pan - and smooth the top with a spatula.
Bake the bundt for 45-55 minutes - the internal cake temperature should read around 205 degrees on an instant read thermometer. Let the cake cool on a rack in its pan for 20 minutes, then use a knife to gently loosen the edges and invert the cake onto the cooling rack - let it cool for several hours before attempting to glaze.
Make the glaze - whisk together the pumpkin spice, and powdered sugar - then sift into a large bowl. Stir in the room temperature mascarpone and thin it out with 1-2 tablespoons of heavy cream. Keep refrigerated until ready to use - when ready test the glaze and make sure it's the right consistency to slide over the cake but not too thinly. To ice the cake, scrape the glaze into a piping bag and when ready to use cut the bag at an angle and apply over the peak of the bundt. Keep the cake refrigerated until ready to serve.