Roasted Strawberry Mascarpone Bundt Cake

Name: Roasted Strawberry Mascarpone Bundt Cake
Ingredients: Bundt Cake:; 2 pounds (907 grams) fresh strawberries (See Note) (halved or quartered if large); 1¾ cups (350 grams) plus 2 tablespoons (24 grams) granulated sugar, divided; 1½ teaspoons (3.75 grams) kosher salt, divided; ¾ cup (170 grams) unsalted butter, softened; 3 large eggs (150 grams), room temperature; 1 teaspoon (4 grams) vanilla extract; ½ teaspoon (2 grams) almond extract; 2½ cups (313 grams) all-purpose flour; 1 tablespoon (15 grams) baking powder; ⅔ cup (160 grams) mascarpone cheese, room temperature; ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, room temperature and divided; Strawberry Glaze:; 1½ cups (180 grams) confectioners’ sugar; 3 tablespoons (48 grams) roasted strawberry juice (reserved from Roasted Strawberry-Mascarpone Bundt Cake); 1 tablespoon (14 grams) unsalted butter, melted; ¼ teaspoon kosher salt

www.nordicware.com

It's all about the roasted strawberries in this Bundt cake recipe for a sweet and delicious treat for spring and summer! Baked in our stunning Crown Bundt.

View full recipe on www.nordicware.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.nordicware.com.

Share this recipe:

Cooking tools:

Bundt pan
Cooling rack
Fine-mesh sieve
Oven
Baking sheet
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Spatula
Chef's knife
Cutting board

Ingredients

Bundt Cake:
2 pounds (907 grams) fresh strawberries (See Note) (halved or quartered if large)
1¾ cups (350 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
1½ teaspoons (3.75 grams) kosher salt, divided
¾ cup (170 grams) unsalted butter, softened
3 large eggs (150 grams), room temperature
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) almond extract
2½ cups (313 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
⅔ cup (160 grams) mascarpone cheese, room temperature
¼ cup (60 grams) plus 1 tablespoon (15 grams) water, room temperature and divided
Strawberry Glaze:
1½ cups (180 grams) confectioners’ sugar
3 tablespoons (48 grams) roasted strawberry juice (reserved from Roasted Strawberry-Mascarpone Bundt Cake)
1 tablespoon (14 grams) unsalted butter, melted
¼ teaspoon kosher salt