Cranberry Cake with Caramel Sauce
Cranberry Cake with Caramel Sauce Recipe ~ Moist vanilla cake filled with cranberries and covered in a warm caramel sauce! An elegant holiday dessert that is super easy!
Servings: 12 servings
- 3 tablespoons butter or margarine softened
- 1 cup granulated sugar
- 1 egg
- 1 cup milk
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups fresh or frozen cranberries I used frozen
- ½ cup butter
- 1 cup packed brown sugar
- ¾ cup milk or heavy cream I used milk, the original used heavy cream
Preheat the oven to 350 degrees F and lightly grease a 9” square pan.
In a medium bowl, beat together the butter and sugar until crumbly. Add in egg and milk and beat until combined.
Add in flour, salt, and baking powder and beat until just combined. Stir in cranberries.
Spread batter in prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
While cake is baking, prepare caramel sauce. In a small pot, melt butter. Add brown sugar and milk or cream and bring to a boil over medium-high heat, stirring constantly. Cook over a low boil for 2-3 minutes, stirring constantly. Serve warm over warm cake.
Calories: 379kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 312mg | Potassium: 137mg | Fiber: 1g | Sugar: 36g | Vitamin A: 605IU | Vitamin C: 2.3mg | Calcium: 72mg | Iron: 1.2mg