Maple Apple Mascarpone Cake
Heather Bowes
Delicious as a coffee cake for breakfast or as a dessert served warm with a scoop of ice cream. Maple, brown butter, and rich smooth mascarpone make this an excellent pillow for tart New England apples.
Ingredients
- 2 large apples cored and sliced thin
- 1 tablespoon butter unsalted
- ½ cup Ben’s maple syrup
- 1 stick butter unsalted, melted, browned and cooled
- 2 teaspoons vanilla
- ½ cup sugar
- 1 tsp salt
- 3 eggs
- 8-12 oz of mascarpone
- 1 ½ cup all purpose flour
- 2 teaspoons baking powder
Directions
- Preheat the oven to 350 degrees F and line a 8 or 9 inch square cake pan with parchment. Grease the sides of the pan with butter.
- Melt the tablespoon of butter in a large skillet and add the sliced apples. Cook the apples for 5 minutes so they soften and brown a bit on the edges.
- Add the maple syrup to the apples and bring to a simmer. Simmer for a couple minutes, remove from heat and cool to warm, not hot.
- In a bowl whisk together the eggs, mascarpone, sugar, salt, and browned butter.
- Sift together the flour and baking powder. Fold the flour into the egg mixture, don’t over mix.
- Fold the cooked apples into the batter, reserving ¼ of them.
- Pour the batter into the prepared pan, smooth out the top with a spatula. Lay out the remaining apples and syrup on the top of the batter.
- Set in the preheated oven and bake for 45 minutes or until the cake springs back when pressed gently.
- Let the cake cool for at least 15 minutes before gently removing from the pan. Serve warm or at room temperature.