A cool kitchen window, the scent of cinnamon in the air, and a stack of church cookbook pages with flour smudges at the corners that’s where this recipe feels like home. I can still see my hands next to my mother’s, folding butter into flour and listening to stories about potlucks and Sunday suppers. Small rituals like this make a dessert feel less like a dish and more like a memory.
I’m a home cook from Louisville who grew up leaning on a worn wooden stool beside my mom, learning how to coax cozy flavors out of simple ingredients. Over the years I kept things uncomplicated: family-friendly recipes that fit into weeknights, casseroles that feed a crowd, and desserts that feel like a hug. I test everything in a busy kitchen with real schedules and picky eaters, and I keep recipes pork-free because that’s how my household likes to eat. I share step-by-step notes in a warm, friendly way so you can feel confident making something special without a fuss. If you like easy comfort desserts and nostalgic flavors, this recipe will nestle right into your repertoire, and you might even find it becomes a new favorite for holidays and casual dinners alike. For another quick mascarpone treat, try these apple mascarpone turnovers that bake up fast and taste like fall on a plate.
Table of Contents
Table of Contents
Why this recipe stands out
This dessert earns its place on any table because it blends a silky mascarpone filling with tart apples and a buttery crumble that crisps in the oven. The Mascarpone Apple Crumble Cake layers texture and flavor: a tender, slightly nutty crust, a lush mascarpone-cheese layer, glossy apple slices, and a crunchy topping. It’s not fussy to put together, but it looks like you spent a lot more time on it than you did. That kind of contrast simple prep, impressive result is why I keep this recipe in my rotation.
The mascarpone keeps the filling rich without being heavy, and the apple slices bake down but still hold shape, giving you forkfuls that are both creamy and bright. Using a mix of all-purpose and almond flours in the base adds a subtle depth that plays nicely with the cinnamon in the crumble. The Mascarpone Apple Crumble Cake is naturally suited to a cozy family meal or a small gathering because it serves beautifully straight from a springform pan. You can easily double it for a crowd, and it travels well for potlucks.
When you’re looking for a dessert that says “home” without requiring a whole afternoon, this is the one. It keeps well in the fridge for a few days, and the flavors continue to meld, making next-day slices even better. If you enjoy nutty pastry textures, you might also like the almond-mascarpone danishes I sometimes bake on Sunday mornings: almond mascarpone danish pastries. The Mascarpone Apple Crumble Cake manages to be elegant and easy at once, which is a rare and welcome combination.
How to prepare Mascarpone Apple Crumble Cake
Start by organizing your workspace: cold butter, room-temperature mascarpone and cream cheese, and crisp tart apples. Mise en place helps this come together quickly, and you’ll appreciate the short bursts of hands-on time. The crumble mixture is a hands-on affair rub butter into the flours until you have pebble-sized bits that bake into golden pockets of flavor. That crumbly dough becomes a crust and a streusel top that frame the mascarpone layer beautifully.
When you beat the mascarpone and cream cheese, do it until very smooth. That gives the filling a fine, velvety texture that contrasts with the apples and crumble on top. Adding the eggs one at a time makes sure the filling stays silky and doesn’t get grainy. A splash of apple cider vinegar brightens the mascarpone filling and balances the sweetness, while vanilla brings a homey warmth. Arrange the apple slices in overlapping circles for a classic look, or scatter them more casually for a rustic finish either way, they’ll bake into tender, slightly caramelized ribbons.
Bake until the top is a rich golden brown and only the center gently jiggles. That slight wobble signals a set filling that won’t crack like a traditional cheesecake. After cooling to room temperature, chill for at least two hours so slices hold their shape. The Mascarpone Apple Crumble Cake rewards patience: chilling firms the layers and lets the flavors settle. If you want an extra touch at serving, dust with powdered sugar or warm individual slices briefly in the oven before plating. For a different mascarpone idea that’s delightfully crunchy, try these mascarpone pistachio biscotti next time you’re making coffee and treats.
Ingredients :
1 ½ cups all-purpose flour, 1 cup almond flour, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 4 ounces (1 stick) cold butter, diced into small pieces, 2 tablespoons water, 8 ounces mascarpone, (at room temperature), 8 ounces cream cheese, (at room temperature), ¾ cup granulated sugar, 2 large eggs, (at room temperature), 1 teaspoon vanilla extract, 1 tablespoon apple cider vinegar, 2 large granny smith apples, (sliced), Powdered sugar, (to garnish)
Directions :
Preheat the oven to 350 degrees F, and set a rack to the middle of the oven., To a large bowl, add the flour, almond flour, sugar, cinnamon, baking powder and salt. Add the cold butter and begin working it in with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter. Once the butter is evenly worked in and there are remaining pieces of butter around the size of peas, add in the 2 tablespoons of water and continue to mix with your hands until evenly spread throughout. Be careful to not overwork the dough. The mixture should be loose and crumbly., To the bottom of a 9-inch springform pan, add 2/3 of the crumble mixture, pressing down to form a crust. Bake in the oven for about 12 to 15 minutes, or until set until just slightly golden. Set aside to cool slightly., Meanwhile, in the bowl of an electric mixer with a paddle attachment, add the mascarpone, cream cheese, and sugar. Mix on high until fluffy and combined, for about 1 minute. Add the eggs one at a time, scraping with a rubber spatula if necessary, and mix on high until the batter is very smooth and creamy. Add the vanilla and apple cider vinegar, and mix until incorporated., Pour the mascarpone filling into the crust. Arrange the sliced apples over the top to cover the cheesecake filling, and finish by topping with the remaining 1/3rd of the crumble mixture., Bake in the oven for one hour, or until the topping is golden brown and only the very center of the cheesecake jiggles slightly., Allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours before serving. Remove from the springform pan, and dust with powdered sugar to serve.
How to plate and enjoy
Plating this dessert is part of the joy. Use a thin, sharp knife to slice clean pieces of Mascarpone Apple Crumble Cake; wipe the blade between cuts for neat edges. A warm fork or a fork chilled in cool water can make a pretty edge on the slice. Serve on simple white plates to let the golden crumble and apple ribbons stand out, or on vintage plates for a nostalgic touch. A small dusting of powdered sugar gives it a finished look and adds a gentle sweetness on top of the buttery crumble.
Think about accompaniments: a dollop of lightly whipped cream complements the mascarpone without competing, while a scoop of vanilla ice cream at room temperature softens and melts into the warm crumble for contrast. A drizzle of warm caramel makes this dessert feel indulgent, but keep it modest so the mascarpone filling and apple flavors remain the stars. If you want to add a seasonal accent, scatter a few toasted sliced almonds or a sprinkle of coarse sugar over the top before baking for extra crunch.
This recipe plate-up works well for an intimate dessert or for slicing into bars for a buffet. The Mascarpone Apple Crumble Cake also travels well; wrap chilled slices in parchment and keep cool during transport. If you plan to reheat slices, warm them in a 300°F oven for 8–10 minutes to revive the crumble without melting the mascarpone too much. Offering coffee or a crisp dessert wine alongside this cake rounds out the experience. For another festive mascarpone option to serve with coffee, check these Grandma’s limoncello mascarpone cake, which pairs bright citrus with creamy layers.
How to store it properly
Proper storage keeps the Mascarpone Apple Crumble Cake tasting fresh and keeps the layers intact. After baking and chilling, cover the springform pan with plastic wrap or transfer slices to an airtight container. Refrigerate for up to four days. The mascarpone filling stays creamy and stable in the cold, and the crumble retains much of its texture. If the topping softens a bit in the fridge, pop slices into a warm oven for a few minutes before serving to crisp the crumble back up.
For longer storage, you can freeze slices. Wrap each piece tightly in plastic wrap and then place wrapped slices in a freezer bag or airtight container. Freeze for up to two months. Thaw overnight in the refrigerator and then bring to room temperature before serving, or reheat gently in a 300°F oven until just warmed through. Avoid microwaving, which can make the filling grainy and the crumble soggy.
When transporting, keep the cake chilled on ice packs or in a cooler to protect the mascarpone layer. If you expect a long time at room temperature, serve from a cooler and only plate slices when needed. These simple steps help the Mascarpone Apple Crumble Cake arrive on the table looking and tasting its best.
Simple tips for success
Temperature and texture matter. Keep the butter cold when you make the crumble so it creates flakiness and clumps that crisp during baking. Let mascarpone and cream cheese come to room temperature before mixing; this prevents lumps and helps the filling whip smooth. When you’re adding eggs, mix them in one at a time and scrape the bowl to ensure a uniform texture. Over-mixing can introduce too much air; mix only until smooth.
Use tart apples, like Granny Smith, for bright acidity that balances the creamy filling. Slice apples evenly so they bake at the same rate. A mandoline or a sharp chef’s knife makes quick work of this. Watch the bake near the end; a golden top and a slight jiggle in the center are your cues. If the crumble browns too quickly, tent with foil to finish baking without burning the topping.
Make-ahead options make this recipe practical: you can prepare the crumble mixture and store it in the fridge for a day or two, or bake the crust ahead and keep it wrapped until you’re ready to fill. These time-saving moves make the Mascarpone Apple Crumble Cake achievable on a busy schedule. For a different flavor play, try swapping an ingredient or two like in these mascarpone pistachio biscotti small changes can lead to delightful twists.
Easy twists you can try
This recipe invites variations that keep the heart of the Mascarpone Apple Crumble Cake while adding new accents. Swap the apples for pears for a softer, sweeter profile; use a firm Bosc pear sliced thinly to mimic the baked texture of the apples. Add a tablespoon of orange zest to the mascarpone filling for bright citrus notes, or stir in a handful of toasted chopped walnuts into the crumble for extra crunch and warmth.
If you want a spiced version, boost the crumble spice with a pinch of nutmeg and a dusting of ground cloves. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend and increase the almond flour slightly to keep structure. For a lighter topping, halve the crumble on top and sprinkle with quick oats for a rustic finish. You can also drizzle warm caramel or a simple maple glaze just before serving for an autumnal flair.
If you’re feeding guests with different tastes, make mini springform pans or bake in a tart shell to vary presentation. You can also bake the filling in a shallow 9×13 pan with extra crumble for a tray-bake that yields snackable bars. Each variation keeps the creamy mascarpone base central to the Mascarpone Apple Crumble Cake while letting you adapt to seasons and tastes.
Frequently asked questions
Q: Can I make the Mascarpone Apple Crumble Cake ahead of time?
A: Yes. Bake it, cool it to room temperature, then refrigerate for at least two hours before serving. It stores well in the fridge for up to four days. For best texture, remove from the fridge about 30 minutes before serving to soften slightly, or warm slices briefly in a 300°F oven to refresh the crumble.
Q: What apples work best in this recipe?
A: Tart, firm apples like Granny Smith hold their shape and provide a bright counterpoint to the mascarpone filling. Braeburn or Honeycrisp also work well if you prefer slightly sweeter fruit. Slice apples uniformly so they bake evenly and arrange them tight so the surface looks neat and bakes consistently.
Q: Can I substitute the mascarpone or cream cheese?
A: You can try using all cream cheese, but mascarpone lends a silkier, less tangy profile. If you must substitute, choose full-fat cream cheese and beat it well with a splash of heavy cream to mimic mascarpone’s richness. Be aware that flavor and texture will shift slightly, and the dessert will taste tangier.
Q: How can I prevent the crumble from getting soggy?
A: Bake the crust briefly before adding the filling to set it, and make sure you chill the cake well before slicing. If the topping browns too quickly, tent the pan with foil. For crunchier texture on serving day, warm slices briefly in the oven or sprinkle a few extra crisp crumble crumbs on top right before plating.
Conclusion
If you want another take on a mascarpone-and-apple dessert that leans Italian with a rustic touch, this version shares a family-style spirit similar to the Mascarpone Apple Crumble Torta found at Mascarpone Apple Crumble Torta – Giadzy. Give the Mascarpone Apple Crumble Cake a try on a weekend afternoon or for a cozy dinner it’s one of those recipes that feels like comfort and celebration at the same time.
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Mascarpone Apple Crumble Cake
- Total Time: 95 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful blend of silky mascarpone filling, tart apples, and a buttery crumble that makes for a cozy and comforting dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 ounces (1 stick) cold butter, diced
- 2 tablespoons water
- 8 ounces mascarpone, at room temperature
- 8 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 large Granny Smith apples, sliced
- Powdered sugar, for garnish
Instructions
- Preheat the oven to 350°F and set a rack to the middle.
- In a large bowl, combine all-purpose flour, almond flour, sugar, cinnamon, baking powder, and salt.
- Add the cold butter and work it into the dry ingredients with your fingers until pea-sized crumbs form.
- Add in 2 tablespoons of water and mix until evenly incorporated but not overworked.
- Press the mixture into the bottom of a 9-inch springform pan to form a crust and bake for 12-15 minutes until slightly golden.
- In an electric mixer, combine mascarpone, cream cheese, and sugar, mixing until fluffy.
- Add eggs one at a time, mixing until smooth, then add vanilla and apple cider vinegar.
- Pour mascarpone filling into the crust, arrange the sliced apples on top, and sprinkle the remaining crumble mixture over it.
- Bake for one hour until the topping is golden and the center slightly jiggles.
- Cool to room temperature, then refrigerate for at least two hours before serving. Dust with powdered sugar before serving.
Notes
Chilling the cake helps the layers hold together and enhances flavor. Serve with optional whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian