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.
Add one egg at a time (3 total) until lightly blended. Then add 1tbl lemon juice and 1tsp almond extract.
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.
Bake 55-60 minutes or until a wooden skewer comes out of the center clean.
Cool 25 minutes then turn out onto a wire rack to cool completely.
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.)