In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside

Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.

With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.

Pour cake batter into pan and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.

Let cool in pan for about 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

Combine the apples and lemon juice in a medium bowl. Toss to coat the apples.

In a large saute pan, combine the apples, butter, brown sugar, cinnamon and nutmeg over medium heat.

Cook the apples, stirring occasionally, until softened.

Drain the excess juice and refrigerate apples in an airtight container to cool and store.

Combine the sugar, water, and corn syrup in a medium saucepan over medium heat.

Stir the mixture until the sugar dissolves and then STOP stirring. Stirring creates crystallization.

Allow the mixture to boil on its own.

Once the mixture turns amber in color, remove from heat and slowly add warm cream while stirring (heating the cream first ensures you don't get clumps of caramel).

Add the vanilla and salt. Stir to combine.

Cool to room temperature before using.

Caramel can be made ahead of time and stored in an airtight container in the refrigerator. You'll need to heat it up slightly to thin it out and make it pourable.

Fold in the mascarpone and 1 teaspoon maple extract.

Be sure to taste test, you may want an extra teaspoon of maple extract.