Cranberry and Almond Mascarpone Cake

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1Made this recipe

Serves: 12

Prep Time: 20 minutes

Cook Time: 30 minutes


1 ½ cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

9 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/8 teaspoons almond extract

2/3 cup sour cream

2 tablespoons milk

1 ½ cups fresh or frozen cranberries

1 teaspoon orange zest

1/2 cup (4-ounces) Mascarpone cheese, softened

1/2 cup almonds, sliced


01Preheat oven to 350°F.
02In a large bowl, combine flour, baking powder and baking soda. Set aside.
03Using a hand mixer or stand mixer, beat 6 tablespoons butter and 2/3 cup of sugar for several minutes, until creamy and well combined. Add eggs, 1 teaspoon vanilla extract and 1 teaspoon almond extract. Beat until combined, scraping the sides of the bowl as necessary.
04Add half of the dry ingredients to the butter mixture. Beat until just combined. Add the sour cream and 2 tablespoons milk, beating until combined. Beat in the remaining dry ingredients. Add the cranberries and use a rubber spatula to gently fold them into the batter.
05Grease a 9x9 square baking pan.
06Pour the batter into the pan and smooth the top. Make topping and top mixture in the pan with topping.
07Combine 3 tablespoons of butter, 1/3 cup of sugar, mascarpone cheese, 1/8 teaspoon almond extract and orange zest. Use your fingers to work the butter into the dry ingredients. Add the sliced almonds and mix until combined.
08Drop spoonful’s of the topping over the batter.
09Bake for approximately 30 minutes, until a toothpick inserted into the center comes out clean. Place the cake pan on a wire rack to cool.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.