Apple and Mascarpone Cake

Why You’ll Love This Recipe

I absolutely love making this Apple and Mascarpone Cake because it’s the perfect balance of flavors and textures. The sweetness and tartness of the apples pair beautifully with the rich, creamy mascarpone cheese, creating a soft, moist cake with a slightly tangy twist. The apples keep the cake tender and flavorful, while the mascarpone adds a luxurious creaminess. It’s the ideal dessert for any occasion—whether you’re serving it for a cozy family dinner, a special gathering, or just enjoying it with a cup of tea. This cake is a crowd-pleaser and so easy to make, yet feels elegant and indulgent!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup mascarpone cheese, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

• 2 medium apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp)

For the Topping:

• 1/4 cup sliced almonds or chopped walnuts (optional)

• Powdered sugar, for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.

3. Cream the Butter and Mascarpone: In a large bowl, beat together the softened butter and mascarpone cheese until smooth and creamy. Add the sugar and beat until light and fluffy, about 3-4 minutes.

4. Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

5. Add the Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.

6. Fold in the Apples: Gently fold in the diced apples, making sure they’re evenly distributed throughout the batter.

Bake the Cake:

7. Transfer to the Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula. If using, sprinkle the sliced almonds or chopped walnuts over the top of the cake for a crunchy, nutty finish.

8. Bake the Cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden brown and spring back when lightly pressed.

Cool and Serve:

9. Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

10. Dust with Powdered Sugar: Once the cake is completely cooled, dust the top with powdered sugar for a simple, elegant finish, if desired.

11. Serve: Slice and serve! This cake is perfect on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

This recipe makes about 8 slices. The prep time is about 15 minutes, and the baking time is around 35-40 minutes, making the total time approximately 1 hour, perfect for a quick yet indulgent dessert.

Variations

If I want to add more flavor, I sometimes add a teaspoon of orange zest or a pinch of ginger for an extra zing. You can also mix in raisins, sultanas, or even some chopped nuts directly into the batter for added texture. For a more decadent version, I drizzle a bit of caramel sauce over the cake before serving or serve with a side of vanilla custard.

Storage/Reheating

This cake keeps well in an airtight container at room temperature for up to 3 days. If you have leftovers, you can refrigerate it for up to 5 days. To reheat, simply microwave a slice for 10-15 seconds, or gently warm it in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use a different cheese instead of mascarpone?

If you don’t have mascarpone, you can substitute it with cream cheese for a similar creamy texture, though it will have a slightly tangier flavor.

Can I use a different fruit instead of apples?

Yes! While apples are a classic choice, you can also use pears, peaches, or even berries for a different take on the cake. Just make sure to adjust the baking time slightly depending on the fruit you use.

Can I make this cake ahead of time?

Yes, you can make this cake a day or two ahead of time. It actually gets better as it sits, as the flavors have more time to develop.

Can I freeze this cake?

Yes! This cake freezes well. Once cooled, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. To serve, let it thaw at room temperature or reheat in the oven.

How can I make this cake more spiced?

If you love spice, you can increase the amount of cinnamon, nutmeg, and ginger. Adding a teaspoon of ground cloves or allspice will give the cake a more intense spice flavor.

Conclusion

Apple and Mascarpone Cake is a beautifully moist, tender cake that combines the natural sweetness of apples with the creamy richness of mascarpone cheese. The warm spices and crumbly texture make it the perfect fall dessert, though it’s delicious any time of year. Whether you enjoy it with a cup of tea, coffee, or as a special dessert, this cake is sure to be a hit. Easy to make, full of flavor, and utterly satisfying, this cake is bound to become a family favorite!

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