Apples and mascarpone cheese are a match made in heaven (otherwise known as fall in Wisconsin). We’ve combined them in Apple Whoopie Pies, a Blackberry Apple Crumble with Wisconsin Mascarpone Yogurt and now a Spiced Apple Mascarpone Bundt Cake.
This cake brings apples and mascarpone together in not one but two tasty ways. The buttery cake is filled with fresh apple and spiced with cinnamon, nutmeg and cloves, which is only made better with a creamy mascarpone swirl and a sweet mascarpone glaze.
Get the recipe below and find more seasonal recipes in the Harvest issue of Grate. Pair. Share.
Spiced Apple Mascarpone Bundt Cake
By Sarah of Broma Bakery
3/4 cup (1 1/2 sticks) butter, plus additional for pan, room temperature
1 cup light brown sugar, packed
1 cup sour cream
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 medium apples, such as Granny Smith or McIntosh, peeled, cored, seeded and diced into 1/4-inch cubes
For Mascarpone Swirl:
1 container (8 ounces) Wisconsin mascarpone cheese, room temperature, divided
1/2 cup powdered sugar
2 tablespoons flour
For Mascarpone Drizzle:
2 tablespoons reserved Wisconsin mascarpone cheese
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon milk
Crushed walnuts, for topping (optional)
For Cake: Heat oven to 350°F. Butter large Bundt pan and set aside.
In bowl of stand mixer fitted with paddle attachment, cream butter and brown sugar until fluffy, about 2 minutes. Add eggs, sour cream and vanilla extract; mix 1 additional minute.
In separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Slowly incorporate into wet ingredients until just combined. Fold in diced apples; set aside.
For Mascarpone Swirl: Reserve 2 tablespoons mascarpone and set aside for drizzle. In small bowl, combine remaining mascarpone, powdered sugar and flour, stirring until combined.
Pour half spiced apple batter into prepared Bundt pan, pour mascarpone mixture evenly over batter. Top with remaining spiced apple batter. Using knife, swirl batter slightly through mascarpone mixture in circular motion.
Bake 1 hour; cool cake slightly, about 15 minutes, before inverting onto cooling rack. Cool completely.
For Mascarpone Drizzle: Combine reserved 2 tablespoons mascarpone, powdered sugar, vanilla extract and milk in microwave-safe bowl. Microwave 20 seconds, remove; whisk until mixture is smooth. Drizzle over cake; top with crushed walnuts, if using, and serve.