Categories: Cakes
Ingredients
- For the cake:
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries
- 1 cup sliced toasted almonds
- 1 3/4 cups flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 cup Mascarpone cheese
- 1 teaspoon orange zest
- For the sauce:
- 1 1/2 cups granulated sugar
- 1 cup heavy cream
- 2 tablespoons whiskey
- 1 teaspoon vanilla extract
- 8 tablespoons butter
Directions
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For cake:
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Preheat overn to 350 degrees.
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In a bowl cream the eggs and sugar.
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Add sour cream and vanilla.
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Set bowl aside.
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In a seperate bowl combine cranberries, almonds, and 2 tablespoons of flour.
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Toss to coat.
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In a third bowl combine the remaining flour, baking soda, and baking powder.
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Blend dry ingredients into sour cream mixture.
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Then fold in the cranberry mixture.
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Spread batter into a buttered and floured 13″ × 9″ pan.
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In a small bowl combine the mascarpone cheese and orange zest.
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Drop the cheese mixture, by the spoonful, over the batter.
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Bake for 40 minutes or until a toothpick come out clean.
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Allow cake to completely cool.
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For sauce:
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Combine sugar, cream, and whiskey in a medium saucepan.
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Boil for 2 minutes.
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Remove from heat.
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Add vanilla.
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Let sauce cool for 5 minutes.
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Stir in butter, one piece at a time, until all butter has been incorporated into the sauce.
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Serve sauce at room temperature over the cake.