Apple Bundt Cake (Mascarpone)

As we edge a little closer to the colder months, I begin to revel in the spoils of autumn. Apples are abundant now and are the perfect muse for this warming, spiced cake. Topped with a gloriously creamy mascarpone frosting that’s sweetened ever so slightly with maple syrup, this cake is one you’ll return to again and again. The cake, unfrosted, keeps quite well for a few days, but will need to be refrigerated once topped. Mascarpone originated in Lombardy, Italy, where it was made in the fall and winter months. This rich, buttery cheese is often used in desserts.

Bundt Cake:
¾ cup (1½ sticks) butter, softened
1 cup brown sugar, packed
2 large eggs
1 Tbsp. pure vanilla extract
2¼ cups + 2 Tbsp. all-purpose flour, divided
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
4 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup (8 oz) sour cream
3 medium Granny Smith apples, cored, peeled and cut into ¼” pieces
1 (8 oz) container Mascarpone cheese, divided
½ cup confectioners' sugar

Vanilla Glaze:
⅔ cup confectioners' sugar
1 tsp. pure vanilla extract
1 tsp. milk

Garnish:
chopped walnuts

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease and flour a 10" (~ 12 cups) fluted tube pan.

For the Bundt Cake:
Cream butter and brown sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Beat in vanilla.

Sift the 2¼ cups flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in another large bowl; gradually add to butter mixture alternately with the sour cream, beating each addition until combined. Fold in apples.

Spoon half of the batter into prepared pan.

Set aside 2 Tbsp. mascarpone. Combine the confectioners' sugar, remaining flour and mascarpone in a small bowl; spoon evenly over batter. Dollop with remaining batter. Swirl batter with a knife.

Bake for 55-60 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack to cool completely.

For the Glaze:
Combine the confectioners' sugar, vanilla, milk and reserved mascarpone in microwave-safe bowl; microwave on high, whisking every 20 seconds until smooth. Drizzle glaze over the cake. Sprinkle with walnuts if desired.