Recipe & Photo courtesy of the Wisconsin Milk Marketing Board
Ingredients
- ¾ c (1-1/2 sticks) butter, plus additional for pan, room temperature
- 1 c light brown sugar, packed
- 2 eggs
- 1 c sour cream
- 1 Tbsp vanilla extract
- 2¼ c all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 3 med. apples, such as Granny Smith or McIntosh, peeled, cored, seeded and diced into ¼-inch cubes
- 1 container (8 oz) Wisconsin mascarpone cheese, room temperature, divided
- ½ c powdered sugar
- 2 Tbsp flour
- 2 Tbsp reserved Wisconsin mascarpone cheese
- 2/3 c powdered sugar
- 1 tsp vanilla extract
- 1 tsp milk
- crushed walnuts, for topping (optional)
Instructions
INSTRUCTIONS FOR CAKE:
Heat oven to 350 degrees. Butter large Bundt pan and set aside.
In bowl of stand mixer fi tted 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 diced apples; set aside.
FOR MASCARPONE SWIRL:
Reserve 2 tbls mascarpone and set aside for drizzle. In small bowl, combine remaining mascarpone, powdered sugar and fl our, 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 Tbls 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.
