Craving something sweet? An apple cake with mascarpone is always the right answer. Really easy to make and great to enjoy.

Soft and delicious, it’s the classic cake that can be enjoyed at breakfast, as a snack, or after dinner, perhaps enriched with a dollop of whipped cream or some vanilla ice cream.

Easy recipe to remember by heart.

The peculiarity of this cake is that it has very few ingredients; for example, it has neither butter nor oil.

It contains mascarpone, but if you want, you can replace it with ricotta, respecting the weight indicated in the recipe.

The apple cake can be adapted into multiple variations, using, for example, a different type of flour or seasonal fruit.

To make the apple cake, you can choose the type of apples you like best: Pinova, Royal Gala, Golden, Fuji. If, instead, you prefer apples with a more floury texture, you can use Renette apples or Red Delicious apples.

Try it with apricots or peaches or sprinkle the surface with sliced almonds or chopped hazelnuts.

Before starting to prepare the recipe, it is important to adopt a few small measures to get the best result:
Make sure to take the Mascarpone out of the fridge about 30 minutes before preparation and that the eggs are at room temperature before starting the preparation.

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 15 Minutes
Portions: 10/12
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

263.59 Kcal

calories per serving

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Energy 263.59 (Kcal)
Carbohydrates 38.55 (g) of which sugars 20.25 (g)
Proteins 5.65 (g)
Fat 11.02 (g) of which saturated 6.14 (g)of which unsaturated 1.23 (g)
Fibers 1.47 (g)
Sodium 103.69 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Cake

8.8 oz mascarpone (room temperature)
4 eggs
2 cups all-purpose flour (+ a tablespoon aside to dust the edges of the pan)
1 packet baking powder for desserts
1 lemon (zest and juice)
3/4 cup sugar
1 tablespoon milk (1/2 to 1 tablespoons)
1 pinch salt
3 Gala apples (or your preferred type)
1 knob butter (to grease the edges of the pan)
1 tablespoon brown sugar (or granulated sugar)

Tools

Stand Mixer
Kitchen Scales
Parchment Paper
Baking Pan
Spatula
Sifter

Steps for the Apple Cake with Mascarpone

First, preheat the oven to static mode at 356°F.
Then prepare the 8.5-inch springform pan by placing parchment paper on the bottom and greasing and flouring the sides.
Now we can prepare the cake. First, crack the eggs into a bowl and start mixing with the stand mixer, but electric beaters will also work well.
(Eggs should be at room temperature).
Incorporate the sugar and continue mixing for 10 minutes.
Now, using a spatula while continuing to mix, add the mascarpone and 2 tablespoons of milk. Mix slowly.
Add the grated lemon zest, sifted flour, and baking powder in spoonfuls in several batches and add a pinch of salt.
Mix until you obtain a homogeneous batter.
Peel and slice the 3 apples thinly, and put them in another bowl with the lemon juice.
Divide the sliced apples; half will be added to the batter, and the other half will be used to decorate the surface.
Mix well.
Pour the batter into a greased and floured cake pan of about 8.5 inches, arrange the apple slices in a radial pattern on the surface, and sprinkle with brown sugar.
Bake in the preheated oven at 356°F in static mode for about 50/55 minutes, placing it in the center of the oven.
Do the toothpick test before removing it from the oven; if it comes out dry, the cake is ready. If it comes out with batter, let the cake bake for a few more minutes.
Once baked, let it cool well on a wire rack.
A dusting of powdered sugar.
Enjoy your meal.

Advice

If you’re in a hurry in the morning, why not try preparing something the night before? This cake is very quick, so even if you’re tired, it won’t take too much energy. I recommend it, and please let me know if you try to make it.

Remember to do the toothpick test before removing the cake from the oven, as the cooking times vary from one oven to another.

It keeps for 3/4 days, obviously closed under a cake dome.

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