Mascarpone Cake with Mixed Berries
This Mascarpone Cake with mixed berries is extremely soft and moist — and all you need to do is bake it and serve it straight from the pan. It’s excellent as a coffee cake for breakfast or as a dessert with a scoop of ice cream on the side.
Servings: 7 slices
Ingredients
- 1 cup all-purpose flour 135 g
- ⅔ cup granulated sugar 120 g
- ½ teaspoon salt
- 1 teaspoon baking powder rounded teaspoon
- 8 oz mascarpone cheese 226 g, room temperature
- 2 large egg room temperature
- 3 oz unsalted butter 84 g, melted
- 1 teaspoon orange extract
- ¼ teaspoon pure vanilla extract
- ½ cup fresh blueberry 75 g
- ½ cup fresh raspberry 65 g
Instructions
- Leave the mascarpone cheese out on the counter to soften for 10-15 minutes. Also leave the eggs out to come to room temperature.
- Preheat oven to 350°F.
- In a small bowl, measure out 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 mascarpone cheese, egg, the cool butter, orange extract and vanilla extract to a medium mixing bowl and whisk until smooth.
- Combine the dry ingredients into the wet ingredients with a spatula.
- Fold in ⅔ of the berries, use light hand so you don’t smash them.
- Pour into prepared pan, sprinkle the remaining berries on top.
- Bake for 45-47 minutes until an inserted toothpick comes out clean.
- Let cool on a wire rack completely before slicing and dusting with powder sugar.
Video
Notes
- You can bake this cake in a regular cake pan or a spring form pan, the smaller the pan the higher the side needs to be so the cake doesn’t spill over. For reference, I used an 8” skillet with about 2.5” side and the cake rose just a tad above the rim.
- Store in the refrigerator, this cake stays fresh and moist for days.
- Make sure not to add more berries than called for since they will add extra moisture to the cake.
- If using frozen berries, coat them in extra flour to soak up the excess moisture.
Nutrition
Serving: 133g | Calories: 402kcal
