Cranberry Cheese Cake with Creamy Butter Sauce

Servings: 12

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 butter, cut into pieces

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.

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 x 9-inch pan. In a small bowl, combine Mascarpone and orange zest. Drop by spoonfuls over batter.

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

For sauce:
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.

Recipe and photograph courtesy of the Wisconsin Milk Marketing Board, Inc.