I like having simple, reliable cake recipes on hand to pull out when I want to elevate breakfast or indulge with coffee in the afternoon. Cake doesn't have to be elaborate, but it does need to impress the taste buds and fully satisfy the eater. Mascarpone Cake falls into this category and offers a light crumb with just the right measure of sweetness and richness. Mascarpone is an Italian cream cheese now widely available, but you can substitute ricotta as well. I believe that fresh fruit or a fruit compote or sauce would complement the cake well but is by no means necessary. Perfect for springtime, Mascarpone Cake reliably satisfies with little more than a dusting of confectioners' sugar.
Mascarpone Cake
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1/4 teaspoon vanilla extract
Zest of one lemon (or orange)
1 ¼ cup unbleached, all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 cup fresh mascarpone (or ricotta)
1 apple, peeled, cored and grated, about 1 cup
Confectioners' sugar for serving
- Grease and flour a 9- or 10-inch springform pan.
- Cream butter and sugar until light and fluffy.
- On low, add one egg at a time; then add vanilla extract and lemon zest.
- Sift flour, baking powder and salt into a small bowl. Blend into batter along with ricotta and apple until thoroughly combined.
- Scrape batter into prepared pan and smooth top.
- Bake for 25 to 30 minutes at 350° F, until cake is golden brown and sides begin to pull away from the pan.
- Cool completely; then turn cake out of the pan.
- Sift confectioners' sugar over top prior to serving.
Yield: 6 to 8 servings
