Cranberry Cake with Butter Sauce

slice of https://mysweetprecision.com/moes-queso-recipe/#recipe on a plate.

Cranberry Cake with Butter Sauce

If you’re looking for a dessert that’s fan-freaking-tastic, you’ve found it! This Cranberry Cake with Butter Sauce is a deliciously sweet and tart treat that will make your taste buds dance. Trust me, you’ll want to keep this recipe close—your family and friends will be begging for seconds (or thirds!).

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: 12

Ingredients

Cake Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
½ cup sour cream full-fat
2 tablespoons milk room temperature
2 cups cranberries fresh or frozen

Sauce Ingredients

½ cup unsalted butter
½ cup heavy whipping cream
1 cup granulated sugar
1½ teaspoon vanilla extract

Instructions

To Make the Cake

Preheat the oven to 350 degrees Fahrenheit and place baking rack in center of oven. Spray a 9-inch springform pan with nonstick baking spray and set aside.
In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
Beat the butter and sugar together in a stand mixer on high speed for two minutes.
Lower the speed to medium and add one egg at a time, beating well after each addition. Mix in the vanilla extract and sour cream. Use a spatula to scrape down the sides and bottom of the bowl.
With the mixer on low, gradually add the dry ingredients and milk, mixing until just smooth and combined. Avoid overmixing. The batter will be thick. Gently fold in the cranberries, and then spread the batter into the prepared pan. Sprinkle slightly with sugar (if desired).
Bake for 44 - 55 minutes. The cake is down when a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes.

To Make the Sauce

In a medium-sized pan, melt the butter, sugar, whipping cream, and vanilla over low heat. Constantly stir until the sugar is dissolved.
When ready to serve, pour the sauce over the cake. You can also allow guests to pour the sauce over their individual slices. The sauce is best served warm, so prepare right before serving.

Heather's Helpful Hints

If using frozen cranberries, make sure you keep them in the freezer until you are ready to add them to the cake batter. If they unthaw in advance, they are more likely to bleed into the batter.
If you'd like a crunchy sugar crust on your cake, sprinkle about 2 tablespoons of granulated sugar over the top before baking.

Nutrition

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