Cranberry Cake with Warm Butter Sauce
Moist, filled with whole cranberries, and topped with a warm butter sauce. A cake sure to become a family tradition.
Ingredients
- 3 tablespoons butter room temperature
- 3 teaspoons baking powder
- 1 cup sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour sifted
- 1 cup milk
- 3 cups whole cranberries (one package)
Warm Butter Sauce
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350º.
- Butter a 9-inch spring form pan. Set aside.
- Cream together butter and sugar.
- Sift dry ingredients together. Add to the butter/sugar mixture, alternating with the milk. Do not over-mix.
- Gently stir in the cranberries.
- Pour into greased 9 inch spring form pan.
- Bake for 30 – 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly before releasing the spring on the pan. Cake can be served warm or cold.
- Top with warm butter sauce.
Warm Butter Sauce
- Combine all of the butter sauce ingredients in a small saucepan.
- Heat, stirring occasionally, over low heat, until the butter is melted, and the mixture is hot and bubbly. Do not let it boil - or boil over!
- Serve warm over cranberry cake. Store any left-over, covered, in the refrigerator.
- This sauce can be made in advance and reheated just prior to serving.
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