Cranberry Cake with Hot Butter Sauce
Indulge in the ultimate holiday dessert with this Cranberry Cake with Hot Butter Sauce. Boasting a tender crumb and bursts of tart cranberries, this cake strikes the perfect balance between sweet and tangy. The real star, however, is the luscious hot butter sauce—a velvety blend of butter, heavy cream, and vanilla—that’s poured generously over each slice for an irresistible finish. With just 15 minutes of prep time and a straightforward recipe, this dessert is as easy to make as it is to devour. Ideal for festive gatherings or cozy evenings, this cranberry cake will quickly become a family favorite. Serve it warm, and watch it disappear!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 large Egg
- 0.5 cup Milk
- 2 tablespoons Unsalted butter, melted
- 2 cups Fresh or frozen cranberries, chopped
- 0.5 cup Unsalted butter
- 0.5 cup Heavy cream
- 1 cup Granulated sugar (for sauce)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg, then mix in the milk and melted butter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the chopped cranberries until evenly distributed in the batter.
Pour the batter into the prepared baking pan and smooth it out with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the hot butter sauce. In a small saucepan over medium heat, melt the butter.
Stir in the heavy cream and granulated sugar. Bring the mixture to a simmer, stirring constantly, until the sugar is dissolved, about 3-4 minutes.
Remove the sauce from the heat and stir in the vanilla extract.
Once the cake is finished baking, let it cool in the pan for 10 minutes before transferring it to a serving plate.
Serve the cranberry cake warm with the hot butter sauce drizzled generously over each slice. Enjoy!
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 597.4 g | 217% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 424.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 255 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
