Name: California-Inspired King Cake with Prune Cream Cheese Filling and Mascarpone Topping Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-491721H22M32S
Cuisine: American (California-inspired twist)
Ingredients: 1 ¼-oz package active dry yeast; ¼ cup sugar (divided); ½ cup whole milk; 2 TBSP light brown sugar; ½ tsp vanilla extract; 1 ½ tsp orange blossom water; 1 egg + 1 egg yolk; 2 ¾ cups all-purpose flour; ¾ tsp kosher salt; 8 TBSP unsalted butter, softened; 1 8-oz cream cheese; 1 cup California prune puree; ½ cup packed dark brown sugar; 2 TBSP cane syrup (or substitute with maple syrup); 1 TBSP ground cinnamon; ½ tsp kosher salt; 1 orange, zested; ¾ cup chopped pecans or walnuts; 1 cup whipping cream; ⅓ cup powdered sugar; 2 tsp vanilla extract; 1 8-oz mascarpone cheese; Green, purple, and gold/yellow sanding sugars for garnish

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Introduction

This California-Inspired King Cake is a delightful twist on the traditional treat, featuring a luscious prune and cream cheese filling. Topped with a light mascarpone cream and festive sanding sugars, it’s perfect for celebrations or a special brunch.

California-Inspired King Cake with Prune Cream Cheese Filling and Mascarpone Topping Recipe - Recipe Image

Ingredients

1 ¼-oz package active dry yeast
¼ cup sugar
½ cup whole milk
2 tablespoons light brown sugar
½ teaspoon vanilla extract
1 ½ teaspoons orange blossom water
1 egg + 1 egg yolk
2 ¾ cups all-purpose flour
¾ teaspoon kosher salt
8 tablespoons unsalted butter, softened
1 8-oz package cream cheese
1 cup California prune puree
½ cup packed dark brown sugar
2 tablespoons cane syrup (or substitute with maple syrup)
1 tablespoon ground cinnamon
½ teaspoon kosher salt
1 orange, zested
¾ cup chopped pecans or walnuts
1 cup whipping cream
⅓ cup powdered sugar
2 teaspoons vanilla extract
1 8-oz package mascarpone cheese
Green, purple, and gold/yellow sanding sugars for garnish

Instructions

Step 1: In the bowl of a stand mixer, whisk together the yeast, ½ teaspoon sugar, and ¼ cup water heated to 115°F (45°C). Let sit until foaming, about 10 minutes. Add the remaining sugar, milk, light brown sugar, vanilla extract, orange blossom water, egg, and egg yolk.
Step 2: Using a bread hook attachment, mix on low speed for 1 minute. With the mixer off, sift in the flour and salt, then mix on high for 4 minutes. Add softened butter in chunks and continue kneading for 5-6 minutes until the dough is smooth and pulls away from the bowl. Add more flour by tablespoons if sticky.
Step 3: Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled, 1½ to 2 hours.
Step 4: In a food processor or bowl, combine cream cheese, prune puree, dark brown sugar, cane syrup, cinnamon, salt, and orange zest. Mix until smooth and set aside with the chopped nuts.
Step 5: Punch down the dough and roll it out on a floured surface into an 18-20 inch by 12 inch rectangle, about ¼-inch thick. Spread the prune filling evenly, leaving a 1-inch border. Sprinkle chopped nuts over the filling.
Step 6: Roll the dough tightly from the long edge toward you, forming a log. Join the ends to form a circle, overlapping slightly to seal. Transfer to a parchment-lined tray, cover, and let rise 1 hour.
Step 7: Preheat the oven to 350°F (180°C). Bake the cake uncovered for 35-40 minutes until dark golden brown. Tent with foil if browning too quickly. The internal temperature should reach 190°F (90°C).
Step 8: Let the cake cool completely.
Step 9: Chill the mixer bowl for 10 minutes. Beat whipping cream, powdered sugar, and vanilla extract on high until stiff peaks form. Gently fold into mascarpone cheese.
Step 10: Spread the mascarpone topping evenly over the cooled cake. Decorate with green, purple, and gold sanding sugars before serving.

Tips & Variations

Substitute cane syrup with pure maple syrup for a different sweetness profile.
Use walnuts if you prefer a slightly sweeter nut flavor in the topping.
Add a teaspoon of orange liqueur to the filling for an extra citrus kick.
To ensure a glossy crust, brush the cake with an egg wash before baking.

Storage

Store the king cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. Leftovers can be gently reheated in a low oven for 5-10 minutes, but avoid the microwave to preserve the cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough the day before and refrigerate it overnight. Allow it to come to room temperature and rise before shaping and baking.

What can I substitute for orange blossom water?

If you don’t have orange blossom water, vanilla extract alone works well or you can use a small amount of orange extract for a stronger citrus flavor.