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Cranberry Cake with Warm Butter Sauce

This cranberry cake with warm butter sauce is a cozy dessert that balances sweet and tart flavors perfectly, making it ideal for family gatherings or holiday meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup granulated sugar For sweetness in the cake
  • 3 tablespoons salted butter, softened Provides richness to the cake
  • 1 cup whole milk Can be substituted with 2% milk
  • 1/2 teaspoon vanilla extract Can be replaced with almond extract
  • 2 cups all-purpose flour Main structure of the cake
  • 2 teaspoons baking powder For leavening the cake
  • 1/2 teaspoon salt Enhances flavors
  • 2 cups fresh cranberries, coarsely chopped Core ingredient for flavor and texture
For the Warm Butter Sauce
  • 1/2 cup salted butter Adds richness to the sauce
  • 1 cup granulated sugar Sweetens the sauce
  • 2 cups half-and-half For a creamy texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Coat an 8x8-inch baking pan with cooking spray.
  2. In a large bowl, beat together the granulated sugar and softened butter using a hand mixer until well combined.
  3. Add the milk and vanilla extract, then mix again, scraping down the sides of the bowl.
  4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the wet mixture and mix until just combined.
  5. Fold in the coarsely chopped cranberries by hand to avoid breaking them down too much.
Baking
  1. Spread the batter evenly in the prepared pan and bake for 35 to 40 minutes, until the center is set and a toothpick comes out clean.
  2. While the cake bakes, prepare the warm butter sauce.
Making the Sauce
  1. In a medium saucepan over medium heat, combine the butter, sugar, and half-and-half. Stir until the butter melts and the mixture simmers.
  2. Reduce heat to low and keep at a gentle simmer for 5 to 10 minutes, stirring often until the sauce thickens slightly.
Serving
  1. Cut the cake into 9 squares. Spoon warm butter sauce over each piece and serve immediately.

Notes

Store the cake at room temperature for up to 24 hours, then refrigerate for 3 to 4 days. Freeze for up to 2 months. Reheat cake in the microwave or in a low oven. The sauce should be reheated gently on the stovetop or microwave.