Cranberry Cheese Cake
with Creamy Butter Sauce

2 large eggs 1 cup granulated sugar 1 cup sour cream 1 tsp. pure vanilla extract 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 1 tsp. orange zest

Creamy Butter Sauce:
1-1/2 cups granulated sugar 1 cup heavy cream 2 Tbsp. whiskey, optional	1 tsp. pure vanilla extract 8 Tbsp. 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 Tbsp. 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. Serves 12.

   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.