Cranberry Mascarpone Coffee Cake

This holiday brunch coffee cake features a tender crumb. The cranberry sauce coupled with rich, creamy mascarpone cheese adds just the right amount of moisture.

Wisconsin Cheese Cranberry Mascarpone Coffee Cake Recipe
Active Time
25 Minutes





  1. Heat oven to 350°F. Line a greased 9-inch springform pan with parchment paper; grease paper. Lightly dust the sides and bottom of the pan with sugar; set aside. 
  2. Cream butter and 1 1/4 cups sugar in a large bowl until light and fluffy. Beat in the eggs, milk, orange zest and vanilla. Fold in mascarpone until smooth. 
  3. Combine the flour, baking powder, cinnamon, salt and baking soda in a bowl. Gradually add to mascarpone mixture, stirring just until combined.
  4. Spread half of the batter in prepared pan. Top with 2/3 cup cranberry sauce. Spread remaining batter over top; dot with spoonfuls of remaining cranberry sauce. Sprinkle with remaining sugar.
  5. Bake for 50-60 minutes or until golden brown and center is set. Cool for at least 15 minutes before serving. 

Cheesemonger Tip

Select for cheesemonger info


BelGioioso’s mascarpone cheese is naturally sweet and produced from the freshest cream. With zero preservatives, it’s best to eat mascarpone soon after it’s purchased.

write a review