Spiced Mascarpone Cranberry Cake

As the chilly winter days approach, there’s nothing quite like a comforting dessert such as our Spiced Mascarpone Cranberry Cake to warm your soul. Plus, with fresh cranberries and a blend of winter spices, it’s the perfect treat to savor during the holiday season. This decadent cake combines the creamy richness of mascarpone cheese with the tangy sweetness of cranberries and the warm aroma of festive spices. Each bite is a delightful explosion of flavors that will leave you craving just one more slice.

What is Mascarpone?

We’re sure you’ve heard of mascarpone, or even tried it yourself in delectable baked goods. But, do you know what mascarpone is? Mascarpone is a creamy Italian cheese that is made from skimmed milk. It has a rich, buttery flavor and a slightly tangy taste. Mascarpone is often used in desserts, such as tiramisu and cheesecake, combined with another flavor such as vanilla or lemon. In the case of our Spiced Mascarpone Cranberry Cake, we use spices like cinnamon and nutmeg plus orange zest and vanilla to create a decadent, moist cake mix.

Spiced Mascarpone Cranberry Cake

---

• Author: Leah Hohman, adapted from The Original Dish

Print Recipe

Description

Creamy mascarpone and naturally sweet cranberries make a moist, wintery cake.

---

Ingredients

Scale 1x2x3x

• ½ lb whole cranberries 
• 1 ¼ cup and 2 tbsp granulated sugar
• ¼ cup orange juice
• 1 cinnamon stick
• 1 ¼ cup all-purpose flour
• 1 tsp orange zest
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp kosher salt
• 1 stick (4 oz) butter, softened
• 2 eggs, at room temperature
• ½ cup (4 oz) mascarpone cheese
• 1 tsp pure vanilla extract
• Powdered sugar with a few pinches of nutmeg and cinnamon added, for dusting 

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium-sized saucepan, combine cranberries, ¼ cup plus 2 tbsp of sugar, orange juice, and cinnamon stick.  
2. Stir over medium-high heat until it boils. Reduce to low and stir until the liquid has evaporated. Let the mixture cool. 
3. Preheat oven to 350 degrees and grease an 8-inch cake pan. 
4. In a bowl, whisk together flour, orange zest, baking powder, cinnamon, nutmeg, and salt.  
5. In a stand mixer, use the paddle attachment to cream together butter and 1 cup sugar until light and fluffy.  
6. Add eggs one at a time until incorporated. Scrape the bowl at least once. 
7. Add mascarpone and vanilla. Mix until smooth. Scrape the bowl at least once. 
8. Add the dry ingredients and mix only until well combined.  
9. Transfer the batter to the cake pan and spread into an even layer.  
10. Spread the cooled cranberry mixture over top.  
11. Bake for 35 minutes.  
12. Cover the cake with foil and continue to bake for about 15-20 more minutes. Test  the center of the cake with a toothpick. When it emerges free of batter, remove from oven. 
13. Let cool in pan for 15 minutes. Run a butter knife around the edges.  
14. Place a cutting board on top of the cake pan and flip so that the cake releases from the pan.  
15. Carefully turn the cake upright into a serving platter and allow to cool fully. 
16. Dust with lots of powdered sugar and cut into slices for serving. 

Recipe by Leah Hohman, Adapted from The Original Dish / Photography by Katie Long

Subscribe to TABLE‘s print edition