Ingredients for Cranberry Cake With Hot Butter Sauce
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 ¼ cups milk
- 1 cup fresh or frozen cranberries
- 1 cup powdered sugar
- Cream
- 2 teaspoons vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Cake With Hot Butter Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Cake With Hot Butter Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a small bowl, combine 1 cup milk and 1 tablespoon lemon juice; let stand for 5 minutes.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup fresh or frozen cranberries (or your choice of berries).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the sauce: In a small saucepan over medium-low heat, combine ½ cup (1 stick) unsalted butter, 1 cup powdered sugar, ¼ cup milk, and 1 teaspoon vanilla extract.
- Cook, stirring constantly, until the sugar is dissolved and the sauce is smooth and slightly thickened (about 5-7 minutes).
- Let the cake cool slightly before pouring the warm butter sauce over the top. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
203g
Fat
80g
Carbs
23g
