Cranberry Cake
This easy-to-make cranberry cake has a delicious warm butter sauce that is poured over the top. It's a perfect dessert for a holiday feast or after a cozy family dinner.
Cranberry Cake
This cranberry cake is a dessert that everyone will love.
Cranberries are baked right into the cake, giving it a slightly sweet and tart flavor. The warm butter sauce on top makes it even better!
You can serve it at parties or just for a fun family treat.
This recipe is easy to make and perfect for bakers of all ages!
Ingredients
Sugar: Use granulated sugar for both the cake and sauce.
Flour: All-purpose flour works well here.
Baking Powder: Make sure your baking powder is fresh for the best rise.
Whole Milk: We used whole milk in our cake.
Butter: Use unsalted butter.
Cranberries: Fresh cranberries are great, but frozen ones are just as good. You don't need to thaw before using frozen ones.
Half n’ Half: If you’re wanting a lighter version, you could use milk, but the sauce may not be as rich.
Salt
Vanilla Extract: Pure vanilla extract is best.
How to Make
Preheat the oven to 375 degrees. Grease a 9-inch cake pan and set aside.
In a mixing bowl, sift together the sugar, flour, and baking powder until well combined.
Next, pour in the melted butter and whole milk, stirring gently until everything is mixed. Be careful not to overmix, as this can make the cake dense.
Gently fold in the cranberries, then pour the batter into the prepared pan.
Place the cake pan in the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the warm butter sauce.
In a medium saucepan, combine the sugar, half n’ half, butter, a pinch of salt, and vanilla.
Heat the mixture over medium heat, bringing it to a low boil for about five minutes, stirring occasionally.
Once the cake is done, let it cool slightly before serving it warm with the butter sauce drizzled on top.
Enjoy!
Leftovers/Storage
To store leftovers, cover the cake with plastic wrap or place it in an airtight container and store in the fridge for up to five days. The butter sauce should be stored separately in the fridge.
Tips & Tricks
Here's some tips for making this cranberry cake:
Use Room Temperature Ingredients: Let the milk and butter sit out for about 30-60 minutes before making. This helps the ingredients combine more easily.
Cranberry Alternatives: If you prefer, you can sub out the cranberries with blueberries or cherries.
Storage Tip: If you have leftover sauce, store it separately in the fridge and reheat it gently before serving.
F.A.Q.
What should I do if the sauce is too thick?
If the butter sauce is too thick, simply stir in a little more half n’ half or milk until you reach your desired consistency.
How do I fix a cracked cake?
If your cake cracks while baking, it’s usually due to a too-high oven temperature. Try lowering the temperature next time and baking it longer.
Cranberry Cake with Warm Butter Sauce
Ingredients
For the cake:
- ½ cup sugar
- 1 cup flour
- 1 ½ teaspoon baking powder
- ½ cup whole milk
- 1 ½ Tablespoons melted butter
- 1 cup cranberries frozen or fresh
For the sauce:
- ½ cup sugar
- ¼ cup half n’ half
- 1 Tablespoon butter
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Sift together all the dry ingredients.
- Pour in the melted butter and milk to the dry mixture and stir until well combined, but do not overmix.
- Stir in the cranberries and pour into a 9” round cake pan that is well-greased or a non-stick pan.
- Place in a 375 degree oven and bake for 30 minutes or until a toothpick comes out clean.
For the sauce:
- Place all the ingredients into a medium size saucepan and bring to a low boil for 5 minutes.
- Allow to cool and serve with the cake!
