Berry and Mascarpone Bundt Cake

 

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I came up with this recipe because I had left over homemade strawberry jam that needed to be eaten. Also we always have odds and ends of various cheese.

To get started preheat the oven to 325°F and grease or spray your Bundt pan.

In a small bowl whisk together 1cup all-purpose flour, 1.5cups cake flour*, 1/2tsp baking soda, scant 1tsp salt, and the zest of 1 lemon.

In a larger bowl (using either a hand or stand mixer) cream 2/3cup sugar with 2 sticks (1cup) unsalted butter, 6oz mascarpone** and 2oz cream cheese until light and fluffy.

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Add one egg at a time (3 total) until lightly blended. Then add 1tbl lemon juice and 1tsp almond extract.

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Slowly beat in the flour mixture a 3rd at a time. Once the flour is mixed in, beat on low until it’s smooth. Then gently fold in (by hand) the jam mixture. Which is 6oz each strawberry and seedless blackberry*** jam.

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Bake 55-60 minutes or until a wooden skewer comes out of the center clean.

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Cool 25 minutes then turn out onto a wire rack to cool completely.

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This cake isn’t very sweet so a simple lemon glaze or dusting of powdered sugar will sweeten it up for a richer dessert. (We left it plain so we could eat it for breakfast too.)

Simple Lemon Glaze
Whisk together 1.5cups powdered sugar, 2-3tbl lemon juice and the zest of 1 lemon.
Cook’s Note:
* The cake flour makes it extra tender but using only all-purpose flour works fine too.
** If you can’t find mascarpone just use cream cheese instead. (So that would be a total of   8oz cream cheese for the recipe.) The mascarpone is milder than cream cheese so if you use all cream cheese the cake will have a bit more tangy-ness.
*** You can use any combination or single flavor of jam you’d like to suit your taste. Just be sure to use 12oz total for the recipe.
Ingredients
1cup all-purpose flour
1.5cups cake flour*
1/2tsp baking soda
scant 1tsp salt
zest of 1 lemon
2 sticks (1cup) unsalted butter, room temp.
2/3cup sugar
3 eggs
1tbl lemon juice
1tsp almond extract
6oz mascarpone**
2oz cream cheese
6oz strawberry berry jam
6oz seedless blackberry jam***
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Categories: Dessert | Tags: , , , , , | 6 Comments

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6 thoughts on “Berry and Mascarpone Bundt Cake

  1. oh yum! (: I will definately try this one in our berry season! can’t wait! xo Nadja

  2. Looks delicious!

  3. What a lovely bake! I’m so sure it’s very delicious too! =)

  4. Holly

    Love the pics ! If I hadn’t already tasted it I’d be screaming for a taste ! Very well done. XOXOXO

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