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.
Cook Time 30 minutes mins
Total Time 30 minutes mins
- 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
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.