Mascarpone Cherry Cake

Mascarpone Cherry Cake

An extremely soft and moist melt in your mouth cake.

Baked in an iron skillet (or oven safe skillet) at which you can serve straight from the pan or remove it to a cake platter and add a lightly sweetened cherry cream frosting (recipe included).

It’s excellent as a coffee cake for breakfast or for dessert with a scoop of ice cream on the side.

If cherries aren’t your favorite, you can use raspberries, blueberries, blackberries or strawberries.

Frozen berries are okay to use. But, before you add the berries to the batter toss them in a tablespoon or two of regular flour.

As the cake bakes, the flour will absorb some of the moisture the berries will release and also help to keep them in place so they do not sink to the bottom.

When using frozen fruit, you will need to add an additional 2-3 minutes to the baking time.

Mascarpone Equally Pairs Well With Strawberries – Strawberry Mascarpone Stuffed French Toast

Mascarpone Cherry Cake

1 cup all-purpose flour

⅔ cup granulated sugar

½ teaspoon salt

1 teaspoon baking powder

8 oz mascarpone cheese, room temperature

2 large egg, room temperature

6 tablespoons unsalted butter, melted

1 teaspoon orange extract or 2 teaspoons orange zest

¼ teaspoon pure vanilla extract

1 cup of fresh cherries, or frozen, pitted, cut in half

Preheat oven to 350 degrees

In a small mixing bowl, add flour, sugar, salt, and baking powder, mix together thoroughly with a whisk and set aside.

Melt the butter in a microwave safe bowl for 20-30 seconds.

Brush an 8” or 9” cast iron skillet with some previously melted butter. Let the remaining cool to room temperature.

Add the mascarpone, eggs, cooled butter, orange and vanilla extracts to a medium mixing bowl and whisk until smooth.

Combine the dry ingredients into the wet ingredients with a spatula.

Fold in cherries, use light hand so you don’t smash them. Pour batter into prepared oven proof skillet.

Bake for 45-47 minutes until an inserted toothpick comes out clean.

Mascarpone Cherry Cake

Let cool on a wire rack completely before slicing and dusting with powder sugar or remove and spread with cherry cream frosting.

Cherry Cream Frosting

1 cup heavy cream

1/4 cup sugar

1/2 teaspoon vanilla

Using a chilled mixing bowl and beaters, add cold heavy cream, sugar and vanilla.

Beat at high speed, scraping bowl often, until stiff peaks form.

Gently stir in 1/2 cup chopped cherries.

Spread frosting over top of cooled cake. Save and leftover frosting in refrigerator. Use within 3 days.

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