Saucy Cranberry Cake
Indulge in the comforting decadence of Saucy Cranberry Cake, a dessert that’s as easy to make as it is irresistible. This moist cake is packed with tart cranberries, perfectly balancing the sweetness of a brown sugar-studded topping that turns into a luscious, self-saucing layer as it bakes. Paired with a rich, buttery cream sauce drizzled over each slice, this dessert is the ultimate holiday treat or anytime indulgence. With just 15 minutes of prep, this crowd-pleaser bakes to golden perfection in under an hour, making it an ideal choice for festive gatherings or weeknight desserts. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this Saucy Cranberry Cake promises a nostalgic yet unique flavor experience that will delight every palate.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (melted)
- 0.75 cups whole milk
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries
- 0.5 cups packed light brown sugar
- 1 cup water (for sauce)
- 0.5 cups unsalted butter (for sauce)
- 0.5 cups heavy cream (for sauce)
- 1 teaspoon vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or butter a 9-inch baking dish.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Combine the melted butter, milk, and vanilla extract in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it out evenly.
Sprinkle the brown sugar evenly over the top of the batter.
Carefully pour the water over the top of the batter, but do not stir. This step creates the sauce as the cake bakes.
Place the baking dish in the preheated oven and bake for 40–45 minutes or until the top is golden brown and the cake is set in the center.
While the cake bakes, prepare the buttery sauce. In a small saucepan over medium heat, melt 0.5 cups butter. Stir in the heavy cream and bring to a gentle simmer, stirring constantly.
Once simmering, remove the saucepan from the heat and stir in the vanilla extract. Set the sauce aside to cool slightly.
Remove the cake from the oven and let it cool for 10 minutes before serving.
To serve, slice the cake into squares and drizzle each portion with the warm buttery sauce.
Nutrition Facts
Calories |
4244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.5 g | 315% | |
| Saturated Fat | 153.8 g | 769% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 502.2 g | 183% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 330.8 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 475 mg | 37% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1022 mg | 22% | |
*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.
