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Cranberry Cake with Caramel Sauce

Total Time

Prep: 15 min. Bake: 30 min. + cooling

Makes

15 servings (2 cups sauce)

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
Cranberry Cake with Caramel Sauce Recipe photo by Taste of Home

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

  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.

Nutrition Facts

1 piece with 2 tablespoons sauce: 343 calories, 19g fat (12g saturated fat), 54mg cholesterol, 170mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 3g protein.

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