Fresh Cranberry Cake with Caramel Sauce
Indulge in the perfect fusion of tart and sweet with this Fresh Cranberry Cake with Caramel Sauce, a show-stopping dessert that’s as comforting as it is festive. Featuring juicy bursts of fresh cranberries enveloped in a moist, tender cake, this recipe is elevated with the addition of a rich, velvety caramel sauce that’s made from scratch. Ideal for holiday gatherings or cozy evenings at home, this cake comes together with simple ingredients like all-purpose flour, whole milk, and pure vanilla extract for a homemade feel that’s both rustic and elegant. The tartness of the cranberries beautifully balances the buttery caramel, creating a truly irresistible treat. Serve warm slices drizzled with caramel for an unforgettable dessert experience that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 2 cups Fresh cranberries
- 0.5 cups Unsalted butter (for caramel sauce)
- 1 cups Light brown sugar
- 0.5 cups Heavy cream
- 1 teaspoons Pure vanilla extract (for caramel sauce)
- 0.25 teaspoons Salt (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan, lining the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer or whisk, cream softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Fold gently to combine.
Gently fold the fresh cranberries into the batter. Make sure they are evenly distributed but avoid overmixing.
Pour the batter into the prepared baking pan and spread it evenly 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. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the caramel sauce. In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil and let it simmer for 3-4 minutes, stirring constantly.
Remove the caramel sauce from the heat and stir in the vanilla extract and salt. Let it cool slightly before serving.
To serve, slice the cranberry cake and drizzle warm caramel sauce over each slice. Enjoy!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 65.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 157 mg | 3% | |
*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.
