Fruit and mascarpone cake

This is a terrific cake to use when you have some seasonal fruit you'd like to use. We made ours with peaches, but you can use figs, pears, apricots, plums or any firm fruit that would look pretty studded across the top.

We halved the recipe below to make the cake in a loaf, with just two average-size ripe peaches. We also added a little extra peach jam, just because!

​This recipe was adapted from one by Joy the Baker.
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ingredients & EQUIPMENT

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 1/2 cups buttermilk*
• 1 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract
• 3/4 cup mascarpone cheese, at room temperature
• 3 tablespoons honey
• 1/2 cup+ fruit jam 
• 4 pieces fresh fruit, halved
• 8-inch round pan with 3-inch sides, like a springform pan or similar

instructions

1. Place a rack in the center of the oven and heat oven to 350 degrees F. Butter an 8-inch wide and 3-inch tall cake pan and lightly dust with flour.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a your stand mixer, fitted with SideSwipe, cream together sugar, butter until fluffy. Add eggs, one at a time, then add buttermilk and vanilla/almond extract. mix until well combined.
4. Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan.
5. In a small bowl stir together the honey and mascarpone.
6. Dollop the mixture atop the cake batter. Dollop jam on top of the cake batter as well and use a dinner knife to lightly swirl the two into the cake.
7. Dot with fresh fruit cut in half or prettiest way, gently pressing into the cake batter.
8. Bake for 45-55 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve. Serve plain or with sweetened whipped cream.
9. Cake will last, well wrapped in the refrigerator, for up to 3 days.

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*hints

• For the buttermilk, you can substitute regular milk with about a teaspoon of white vinegar. Let it sit for a few minutes while you prep your ingredients.
• We halved this recipe and baked in a loaf pan. It's the perfect size for a small group or for snacking.