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nverlandCranberry Mascarpone Cake with Creamy Butter Sauce
Servings: 12
Ingredients:
2 large eggs
1 cup granulated sugar
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups fresh or frozen cranberries
1 cup sliced almonds, toasted
1 3/4 cups flour, divided
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
1 teaspoon orange zest
Creamy Butter Sauce:
1-1/2 cups granulated sugar
1 cup heavy cream
2 tablespoons whiskey, optional
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) butter, cut into pieces
Cooking Directions:
Preheat oven to 350°F. In mixing bowl, cream eggs and sugar. Add sour cream and vanilla. Set aside. In small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.
In separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.
Spread batter into a buttered and floured 13 x 9-inch baking pan. In a small bowl, combine Mascarpone and orange zest. Drop by spoonfuls over batter.
Bake for 40 minutes or until a toothpick inserted in center comes out clean. Cool.
For sauce:
Combine sugar, cream and whiskey in medium saucepan. Boil 2 minutes. Remove from heat, add vanilla and let cool for 5 minutes. Stir in butter, one piece at a time until all of the butter has been incorporated into sauce. Serve at room temperature over cake.
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Servings: 12
Ingredients:
2 large eggs
1 cup granulated sugar
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups fresh or frozen cranberries
1 cup sliced almonds, toasted
1 3/4 cups flour, divided
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
1 teaspoon orange zest
Creamy Butter Sauce:
1-1/2 cups granulated sugar
1 cup heavy cream
2 tablespoons whiskey, optional
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) butter, cut into pieces
Cooking Directions:
Preheat oven to 350°F. In mixing bowl, cream eggs and sugar. Add sour cream and vanilla. Set aside. In small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.
In separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.
Spread batter into a buttered and floured 13 x 9-inch baking pan. In a small bowl, combine Mascarpone and orange zest. Drop by spoonfuls over batter.
Bake for 40 minutes or until a toothpick inserted in center comes out clean. Cool.
For sauce:
Combine sugar, cream and whiskey in medium saucepan. Boil 2 minutes. Remove from heat, add vanilla and let cool for 5 minutes. Stir in butter, one piece at a time until all of the butter has been incorporated into sauce. Serve at room temperature over cake.
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