Ginger Molasses Apple Cake with Mascarpone Frosting

• Produce

  • 2 cups Apples
  • 1 Candied ginger pieces

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/4 cup Molasses, dark

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Cinnamon
  • 1 2/3 tbsp Powdered ginger
  • 3 cups Powdered sugar
  • 1 1/4 tsp Salt
  • 1 1/4 cups Sugar
  • 3 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 1/3 cup Milk
  • 8 oz Vermont creamery mascarpone cheese

• Other

  • fall-like branches (optional

Found on bromabakery.com

Description

Ingredients

• 1¼ cups sugar
• ¼ cup dark molasses
• ¾ cup butter, room temperature
• 3 large eggs, room temperature
• ⅓ cup milk
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon powdered ginger
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 cups peeled and finely diced apples
• 8 ounces Vermont Creamery mascarpone cheese
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons powdered ginger
• ¼ teaspoon salt
• candied ginger pieces, for topping cake (optional)
• fall-like branches (optional)

Directions

• Preheat oven to 350°F. Grease and line three 6 cake pans with parchment paper.
• In a large bowl, cream together sugar, molasses, and butter until light and fluffy, about 2 minutes. Add in eggs, milk, and vanilla extract.
• In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined.
• Fold in apples. Distribute batter evenly into prepared pans (1½ cups of batter per pan).
• Bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.
• To make frosting, whip mascarpone in a standing mixer on high speed for 1 minute. Lower speed and add in powdered sugar, vanilla extract, ginger, and salt, mixing until combined.
• Place the first layer of cake onto a cake stand, then top with a heaping ½ cup of frosting. Spread to edges, smoothing evenly. Repeat with second and third layer.
• Add remaining frosting to sides of cake, then use a cake scraper or flat cake knife to smooth frosting out around edges.
• Top cake with candied ginger pieces and fall-like branches. I chose purple/green branches with small buds on them!