Cranberry Mascarpone Cake With Creamy Butter Sauc... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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this cake sounded so good... the addition of the mascarpone gives the cake a difference from the normal cranberry cake... 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 teaspoon 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 tablespoon whiskey, optional |
1 teaspoon pure vanilla extract |
8 tablespoon butter, cut into pieces |
Directions:
1. Prep Time: 1 Hour
2. In a mixing bowl, cream eggs and sugar. Add sour cream and vanilla. In a small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.
3. In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.
4. Spread batter into a greased and floured 13 x 9-inch pan. In a small bowl, combine Mascarpone and orange zest. Drop by spoonfuls over batter.
5. Bake for 40 minutes in 350°F preheated oven or until a toothpick inserted in center comes out clean. Let cool.
6. For sauce:
7. Combine sugar, cream and whiskey in a medium saucepan. Boil for 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.
8. Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
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