About the Recipe
Ingredients
3/4 cup (1 1/2 sticks) butter, softened
1 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (8 ounces) sour cream
3 medium Granny Smith apples, cored, peeled and cut into 1/4-inch pieces
1 container (8 ounces) Crave Brothers Farmstead Classics® Mascarpone cheese, divided
1/2 cup confectioners' sugar
Vanilla Glaze:
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon milk
Chopped walnuts, optional
Preparation
Heat oven to 350°F. Grease and flour a 10-inch (about 12 cups) fluted tube pan.
Cream butter and brown sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Beat in vanilla.
Sift the 2 1/4 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in another large bowl; gradually add to butter mixture alternately with the sour cream, beating each addition until combined. Fold in apples.
Spoon half of the batter into prepared pan.
Set aside 2 tablespoons mascarpone. Combine the confectioners' sugar, remaining flour and mascarpone in a small bowl; spoon evenly over batter. Dollop with remaining batter. Swirl batter with a knife.
Bake for 55-60 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack to cool completely.
Glaze:
Combine the confectioners' sugar, vanilla, milk and reserved mascarpone in microwave-safe bowl; microwave on high, whisking every 20 seconds until smooth. Drizzle glaze over the cake. Sprinkle with walnuts if desired.