Here's a quick recipe for the holidays that you'll love.
This Cranberry Cake with Warm Butter Cream Sauce is chock full of cranberries and perfect for a holiday table.
It's pretty on your plate, then you spoon that warm butter sauce over the top and you're in heaven. Oh, that sauce! So, so delicious.
The cake itself is easy to make and you'll end up with a soft, tasty basic cake. The cranberries really elevate it.
It's hard to describe the texture of the cake. It's somewhere between a fluffy biscuit and a scone. I just love it.
Oh, and you may notice there's no egg in the cake. That may have contribute to the unique, but wonderful texture.
There's nothing tricky or difficult about this Cranberry Cake with Warm Butter Cream Sauce. You don't want to overbake it, though - mine was done in 40 minutes.
I love the tartness of fresh cranberries and this cake, along with the butter cream sauce is a perfect vehicle for them.
I was really tempted to sit down with a spoon and shovel in that butter sauce, but held myself back. I'm already planning the next cake or muffin to drizzle that sauce onto.
- ¼ Cup butter, softened
- 1 Cup granulated sugar
- 1 Cup evaporated milk
- 2 Cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons orange zest (1 large orange)
- 2 Cups fresh or frozen cranberries, halved
- 1 /2 Cup butter
- 1 Cup sugar
- 1 Cup heavy whipping cream
- 1 teaspoon vanilla
- Preheat oven to 350°. Spray or grease a 9-inch square pan and line with parchment paper. Also grease or spray top of the parchment paper.
- In a large mixing bowl or stand mixing bowl, cream the butter and sugar together. Beat in the milk until combined.
- in a small bowl, stir together the flour, baking powder and salt. Gradually add the flour mixture to the mixing bowl until just combined. Stir in the orange zest and cranberries until even distributed. (Tip: toss cranberries in a teaspoon of flour before adding to the batter, so they won't all sink to the bottom of the cake.)
- Pour into the prepared pan and bake for 40-45 minutes, until a toothpick inserted near the center comes out virtually clean. Cool on a wire rack.
- For the butter sauce: In a medium saucepan, melt the butter. Stir in the sugar and cream. Bring to a low boil, stirring often. Keep at a low boil for 8-10 minutes, until slightly thickened, stirring occasionally. Remove from heat and stir in the vanilla. Serve warm with cake.
If you're using frozen cranberries, don't thaw first. Be sure and pat them dry, also, before adding to the batter (or they'll "bleed" red into your pretty cake).
The sauce won't get real thick - just make it to the consistency you like.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 616Total Fat: 44gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 13gCholesterol: 120mgSodium: 601mgCarbohydrates: 54gFiber: 1gSugar: 37gProtein: 5g
Nutrition Values are Approximate