Saucy Cranberry Cake Recipe

4.5 2 2
Saucy Cranberry Cake Recipe
Saucy Cranberry Cake Recipe photo by Taste of Home
Publisher Photo

Saucy Cranberry Cake Recipe

Read Reviews
4.5 2 2
Publisher Photo
The fresh cranberries in this dessert add a little zing! “I ask my mom to bake this cake for me every year on my birthday,” says Lisa Seehafer of Appleton, Wisconsin. “I also love to make it at Christmastime.”
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • 2 cups fresh or frozen cranberries, thawed
  • CARAMEL BUTTER SAUCE:
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 cup heavy whipping cream

Directions

In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Combine the flour, salt and baking powder; add to butter mixture alternately with milk, beating well after each addition. Fold in cranberries.
Pour into a greased 9-in. square baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
In a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil, stirring constantly. Serve with warm cake. Yield: 12 servings.
Originally published as Saucy Cranberry Cake in Taste of Home October/November 2005, p53

Nutritional Facts

1 slice: 396 calories, 19g fat (12g saturated fat), 76mg cholesterol, 367mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 4g protein.

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • 2 cups fresh or frozen cranberries, thawed
  • CARAMEL BUTTER SAUCE:
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 cup heavy whipping cream
  1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Combine the flour, salt and baking powder; add to butter mixture alternately with milk, beating well after each addition. Fold in cranberries.
  2. Pour into a greased 9-in. square baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  3. In a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil, stirring constantly. Serve with warm cake. Yield: 12 servings.
Originally published as Saucy Cranberry Cake in Taste of Home October/November 2005, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSaucy Cranberry Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kblackbird User ID: 1427193 257036
Reviewed Nov. 20, 2016

"This is a Christmas dessert tradition, although I make a different sauce for this yummy cake: Melt 1/2 c. butter & 1 Tbsp. flour & 1 c. granulated sugar in medium saucepan. Bring to a boil, stirring constantly. Remove from heat and immediately stir in 3/4 c. heavy whipping cream, 1 Tbsp. white vinegar (sounds weird, but trust me!) & 1 tsp. vanilla. Stir quickly until blended. Pour warm sauce over slightly-warm cake. Delicious!!!"

MY REVIEW
JessBella6 User ID: 5295511 62340
Reviewed Aug. 25, 2010

"The sweet caramel sauce is a great compliment to the tart cranberries. The cake itself is light and fluffy. Eating the cake when it's still warm from the oven is excellent."

Loading Image