Cranberry Cake with Caramel Sauce Recipe

Cranberry Cake with Caramel Sauce Recipe
Cranberry Cake with Caramel Sauce Recipe photo by Taste of Home
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Cranberry Cake with Caramel Sauce Recipe

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This sweet and tangy cake, loaded with bits of cranberries and topped with warm caramel sauce, is even better served warm with a scoop of ice cream. —Darlene Brenden, Salem, Oregon
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 tablespoon butter, melted
  • 2 cups fresh or frozen cranberries, halved
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350°. Grease a 13x9-in. baking dish.
Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes.
Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake. Yield: 15 servings (2 cups sauce).
Originally published as Cranberry Cake with Caramel Sauce in Taste of Home Christmas Annual Annual 2017, p77

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 tablespoon butter, melted
  • 2 cups fresh or frozen cranberries, halved
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Grease a 13x9-in. baking dish.
  2. Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes.
  3. Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake. Yield: 15 servings (2 cups sauce).
Originally published as Cranberry Cake with Caramel Sauce in Taste of Home Christmas Annual Annual 2017, p77

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