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Cranberry Cheese Cake With Creamy Butter Sauce



  • Current rating: 5.0/5
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2 large eggs
2 1/2 cups granulated sugar, divided
1 cup sour cream
2 tsp. pure vanilla extract, divided
2 cups fresh or frozen cranberries
1 cup sliced almonds, toasted
1 3/4 cups flour, divided
1/4 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup Wisconsin Mascarpone cheese, softened (about 4 oz.)
1 tsp. orange zest
1 cup heavy cream
2 tbsp. whiskey (optional)
8 tbsp. butter, cut into pieces


  1. 1
    In a mixing bowl, cream eggs and 1 cup sugar. Add sour cream and 1 tsp. vanilla. In a small bowl, combine cranberries, almonds and 2 tbsp. flour. Toss to coat.
  2. 2
    In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.
  3. 3
    Spread batter into a greased and floured 13" x 9" pan. In a small bowl, combine mascarpone and orange zest. Drop by spoonfuls over batter.
  4. 4
    Bake for 40 minutes in 350°F preheated oven or until a toothpick inserted in center comes out clean. Let cool.
  5. 5
    For sauce: Combine 1 1/2 cups sugar, heavy cream and whiskey in a medium saucepan. Boil for 2 minutes. Remove from heat, add 1 tsp. 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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cuisines North & South American
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