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–+ servings

Apple Cake With Mascarpone Caramel Glaze

Studded with fresh tart apples and topped with buttery mascarpone caramel glazed, this Apple Cake is just such a delicious fall treat that you’ll want to make it over and over again. The cake batter is easy and simple to make with just a wooden spoon – no electric mixer required.
5 from 1 vote
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Course: Dessert
Keyword: Apple Cake, Apple Cake Recipe, Fall, Fall Desserts
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 1 bundt cake

Equipment

Ingredients

Apple Cake

  • 2 1/4 cups (290g) all-purpose flour 
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground clove 
  • 1 cup (240ml) canola oil 
  • 1/4 cup (50g) granulated sugar 
  • 1/2 cup (100g) brown sugar 
  • 2 large eggs
  • 2 tablespoons (30ml) whole milk 
  • 1 teaspoon vanilla extract 
  • 1/2 cups (60g) chopped walnuts (optional)
  • 2 cups diced apples (about 2-3 medium apples, peeled, cored, and cut into 1/4-inch cubes)

Mascarpone Caramel Glaze

  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (120ml) heavy cream, at room temperature
  • 1/4 cup (25g) mascarpone, at room temperature
  • 1/4 teaspoon salt

Instructions

To Make Apple Cake

  • Preheat oven to 350°F/175°C. Grease and flour a 10-cup bundt pan and set aside.
  • In a large bowl whisk together flour, baking powder, salt, ground cinnamon, ginger, nutmeg and cloves. Set aside.
  • In another medium bowl, whisk eggs and both sugars until combined. Add oil, milk, vanilla extract and whisk until combined. Add the mixture to the flour mixture and mix thoroughly. Use a rubber spatula to gently fold in the diced apples and chopped walnuts (if using) until just combined. You may be left with a few small lumps in the batter but that’s totally fine. Just get it as smooth as you can without over mixing it.
  • Scrape batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 15-20 minutes then remove from pan, carefully inverting it onto a plate. While the cake is cooling, prepare the glaze.

To Make Mascarpone Caramel Glaze

  • In a small saucepan, add sugar and heat over medium-low until dissolved. Increase the heat to medium high and cook the sugar to caramelize, stirring frequently, until it turns light brown. Reduce the heat to medium low.
  • Add mascarpone into the sauce and keep stirring until combined. Remove from the heat. Carefully add salt and the heavy cream and stir until the sauce smooths out. Let the sauce cool until warm, before pouring over the cake.
  • Pour over the top of cake and let it drizzle down the sides.
  • The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
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