This is especially for
MerisiMary Ann Cake with Mascarpone and BerriesMascarpone is a soft fresh Italian cheese made from cream, with a texture reminiscent of sour cream. Delicate in flavor, this rich cheese pairs deliciously with fresh fruit.
For the cake:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
16 Tbs. (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 tsp. vanilla extract
1 cup milk
For the topping:
2 cups mixed berries, such as blueberries, raspberries and sliced strawberries
4 Tbs. granulated sugar
6 oz. mascarpone cheese, at room temperature
1/3 cup sour cream, at room temperature
1/4 tsp. vanilla extract
1/2 cup chilled heavy cream, beaten to soft peaks
Confectioners’ sugar for dusting (optional)
Preheat an oven to 350°F. Grease and flour a Mary Ann cake pan.
To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.
Just before serving, prepare the topping: In a nonreactive bowl, combine the berries and 2 Tbs. of the granulated sugar and stir until well blended. Set aside.
In a small bowl, using a rubber spatula, gently combine the mascarpone, sour cream, vanilla and the remaining 2 Tbs. granulated sugar. Fold in the whipped cream. Spoon the mascarpone mixture into the well of the cake, spreading it to the edges. Arrange the berries on top of the mascarpone mixture. Dust the cake with confectioners’ sugar. Serves 12 to 16.
Williams-Sonoma Kitchen.
I love old stuff. There is something about the presence of rust that makes things so interesting. I was excited to find this appliance still had the nameplate on it.
You can see the original color of this car peeking from behind the old age. I am sure it was a beauty.
I just like the composition of this shot.
Here are some photos from my morning run. The weather in Texas is
We live in a masterplanned community in a suburb of Fort Worth. They
Ther is a lot of undeveloped land around the path I take. I hope 
I cannot wait until the leaves start to turn. 
My husband and I went to the State Fair today. Here are some photos.
We actually went down this slide...it was fun!
My camera was not cooperating. I took several shots of the Ferris Wheel and I could
One of the permanent structures at Fair Park.
To me there is just something special about the Western coast sun.
You know the questions "Do you like sunrise or sunset better?"
I was bored one night and decided to take some of my random photos and play around
I took this picture of this tiny pink flower at my Mema's house. She lives in South Texas
I work at a desk all day. I do enjoy my work but it can be repetitive at times.
I work with numbers a lot. The ten key is my friend.
The two hole punch...ask anyone I work with how crazy it makes me when
My new calculator. The old one bit the dust after a co-worker knocked a
My friends husband is an artist who works in metals and
Yummy little delights.
Nothing says summer like roasted corn on the cob.
