Ingredients
Fruit and Flavorings
- ½ lb whole cranberries
- ¼ cup orange juice
- 1 cinnamon stick
- 1 tsp orange zest
- 1 tsp pure vanilla extract
Dry Ingredients
- 1 ¼ cup + 2 tbsp granulated sugar (1 ½ cups total)
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp kosher salt
Wet Ingredients
- 1 stick (4 oz) butter, softened
- 2 eggs, at room temperature
- ½ cup (4 oz) mascarpone cheese
Finishing
- Powdered sugar, for dusting
Instructions
- Prepare the cranberry infusion: In a small saucepan, combine whole cranberries, orange juice, cinnamon stick, and 2 tablespoons of granulated sugar. Simmer over medium heat until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Set aside to cool and remove the cinnamon stick.
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 8-inch cake pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, ground cinnamon, nutmeg, and kosher salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat softened butter with the remaining granulated sugar until light and fluffy. This usually takes about 3-4 minutes using an electric mixer on medium speed.
- Add eggs and mascarpone: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add the mascarpone cheese and vanilla extract, mixing until smooth and combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Fold in cranberry mixture: Gently fold the cooled cranberry mixture into the batter until evenly distributed, taking care not to break up the cranberries too much.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and dust: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dust the top with powdered sugar before serving.
Notes
- Use fresh cranberries for the best texture and flavor; frozen can be used but may add excess moisture.
- Allow eggs to come to room temperature for better batter emulsification.
- Do not overmix the batter to maintain a light crumb in the cake.
- The cake tastes great on its own or served with a dollop of whipped cream or additional mascarpone.
- Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
