Cranberry Cake with Lemon Butter Sauce
A tender vanilla cranberry cake served with a warm lemon-brown sugar butter sauce. The tart berries balance the rich, caramel-like sauce, making this an inviting dessert for holidays, winter gatherings, or afternoon coffee.
Ingredients
- 1 cup granulated sugar
- 3 tbsp butter softened
- 1 cup milk
- 2 cups cake flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 tsp vanilla extract for the cake
- 2 cups cranberries halved; fresh or frozen
- 1/2 cup butter for the sauce
- 1 cup brown sugar
- 2 tbsp all-purpose flour for the sauce
- 16 oz boiling water
- 1 large lemon juiced
- 1 tsp pure vanilla extract for the sauce
Instructions
- Preheat the oven to 375°F. Grease and flour an 8- or 9-inch square baking pan.
- In a large bowl, beat the granulated sugar and softened butter until pale and lightly fluffy.
- Mix in the vanilla extract.
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Add the flour mixture and milk alternately to the butter mixture, beginning and ending with the flour. Mix only until combined.
- Fold the halved cranberries gently into the batter.
- Spread the batter evenly in the prepared pan.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, combine the butter, brown sugar, flour, and boiling water in a saucepan over medium heat.
- Bring the sauce to a boil and cook for about 1 minute, stirring, until slightly thickened.
- Remove the sauce from the heat and stir in the lemon juice and vanilla extract.
- Serve the cake warm with the lemon butter sauce spooned over each portion.
Notes
Frozen cranberries may be used without thawing. The sauce should be pourable and slightly thick, not pudding-like.
Nutrition
Calories: 410kcal
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