Fresh Cranberry Cake

Fresh cranberries are a deliciously tart addition to this simple cake. A sweet cream sauce poured over the hot cake keeps it extra moist.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 366 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• ½ cup butter
• 1 cup milk
• 1 teaspoon salt
• 2 eggs, beaten
• 1 tablespoon baking soda
• ½ cup heavy whipping cream
• 3 tablespoons butter, melted
• 3 cups fresh cranberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Step 3

Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.

Step 4

For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.