tudded 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.
A simple yet stunning cake that showcases fresh apples!
This Apple Cake with Mascarpone Caramel Glaze is a simple cake to make when you have some fresh apples either picked from the orchard or bought from stores. There are plenty of recipes that are made with fresh apples, but I will forever adore the classic, nostalgic desserts like this apple cake.
SIMPLE CLASSIC APPLE CAKE
This apple cake is moist and delicious with the perfect amount of sweetness and autumn spice. Juicy tart apple chunks and chopped walnuts add great flavor and texture to the cake, making it a perfect fall dessert. When it’s baking, the aroma from autumn spices will waft through your home. Divine!
MASCARPONE CARAMEL GLAZE
Once this apple cake comes out of the oven, a thick mascarpone caramel glaze is poured over the top. The glaze then soaks in the cake, giving every piece of cake a hint of classic caramel apple flavor but better, thanks to the mascarpone.
Making mascarpone caramel glaze is similar to making homemade caramel sauce. 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 by stirring until it turns light brown. Reduce the heat to medium low.
Then, you add mascarpone into the sauce and keep stirring. 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.
THE BUNDT PAN I USE
This recipe is made for a 10-cup bundt pan. This is the pan I used for this cake, and I love the look it gives. If you have another bundt pan that yields 10-cup, that works as well.
If you make this delicious Apple Cake, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I love seeing your baking 🙂
More Apple Recipes? Check Out My:
- Caramel Apple Scones
- Apple Bread with Cinnamon Caramel Glaze
- Apple Crumble
- Delicious Apple Galette
- Baked Apples
- Homemade Apple Cider
Apple Cake With Mascarpone Caramel Glaze
- 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
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.