Categories: Cheese, Dessert

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 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. 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.

2. In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture. Spread batter into a greased and floured 13 × 9-inch pan.

3. In a small bowl, combine Mascarpone and orange zest. Drop by spoonfuls over batter.

4. Bake for 40 minutes in 350 degrees F preheated oven or until a toothpick inserted in center comes out clean. Let cool.

5. For sauce:

6. 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.

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