Description
Cranberry cake drizzled with warm butter sauce delivers pure comfort straight to your table. Seasonal flavors dance together, creating a delightful treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups fresh or frozen cranberries
- 1 cup sugar
Supporting Ingredients:
- 1 cup milk
- 3 tablespoons butter
- 1 egg
- 2 teaspoons baking powder
- 2 teaspoons orange zest
- 1 dash salt
Warm Butter Sauce:
- 1 cup butter
- 1 cup sugar
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Heat your oven to 350ºF and coat a 9×13-inch baking dish with nonstick spray to ensure smooth cake release.
- Cream 3 tablespoons softened butter with 1 cup sugar until the mixture looks light and fluffy, then incorporate 1 egg thoroughly.
- Whisk 2 cups flour, 2 teaspoons baking powder, and a dash of salt in a separate bowl to distribute ingredients evenly.
- Gradually blend dry ingredients and 1 cup milk into the butter mixture, alternating between the two. Ensure each addition is fully integrated before adding the next.
- Sprinkle 2 teaspoons orange zest into the batter and gently fold 2 cups chopped cranberries throughout, distributing them evenly.
- Transfer batter to the prepared baking dish, spreading it smoothly across the surface.
- Bake for 25-28 minutes until a toothpick inserted into the center emerges completely clean.
- While cake bakes, prepare the sauce by combining 1 cup butter, 1 cup sugar, and 1 cup heavy cream in a saucepan.
- Bring the sauce ingredients to a rolling boil over medium heat, stirring constantly to prevent scorching.
- Reduce heat to low and simmer for 10-15 minutes, stirring frequently until the sauce thickens and develops a rich, glossy consistency.
- Remove sauce from heat and stir in ½ teaspoon vanilla extract for added depth.
- Slice the warm cake and drench each piece with the luxurious butter sauce just before serving.
Notes
- Swap cranberries for seasonal fruits like blueberries or chopped peaches to match your current produce selection.
- Ensure cranberries are patted dry before folding into batter to prevent excess moisture from affecting cake texture.
- Warm the sauce gently when reheating to maintain smooth consistency and prevent burning or separation.
- For gluten-free adaptation, replace regular flour with a cup-for-cup gluten-free baking blend and add an extra egg for structure.
- Prep Time: 15 minutes
- Cook Time: 35-43 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 496
- Sugar: 47 g
- Sodium: 115 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 1.2 g
- Carbohydrates: 60 g
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 75 mg