Ingredients: |
Ingredients: For the Cake:
2 cups flour
3 tsp baking powder
1 teaspoon salt
3 Tablespoons unsalted butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
For the Vanilla Sauce:
1 cup unsalted butter
2 cups granulated sugar
1 cup whipping cream or half-and-half
2 teaspoon pure vanilla extract
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Directions: |
Directions:350º
25-30 minutes
Spray a 9x13 pan or bundt pan with non-stick spray
Sift the flour into a mixing bowl; add the baking powder and salt
In a seperate mixing bowl, using an electric mixer, beat the melted butter and sugar until well blended. Add the eggs, beating again.
Alternately add the milk and dry ingredients, beating after each addition. Using a spatula, fold in the fresh cranberries.
Transfer the prepared cake batter to the prepared baking pan, smoothing the batter.
Bake the cake, uncovered, on the center rack of the oven for 25-30 nunytes or until a cake tester inserted into the center of the cake comes out clean.
For a Bundt Cake:
Follow the instructions above, use the sprayed bundt pan instead of a 9 x 13. Bake the cake for 35-40 minutes or until a cake tester inserted into the center of the cake comes out clean.
Remove the cake from the oven, letting it cool completely. When the cake is fully cooled, use a knife to loosen the edges of the bundt cake, then flip the cake pan over onto a cake stand or serving platter, then remove the bundt pan.
Make the Vanilla Sauce:
Meanwhile, make the vanilla sauce by combining all the ingredients in a medium saucepan over medium-high heat. When the sauce begins to simmer, reduce the heat to medium, simmering for 10-12 minutes, whisking constantly, making sure the sauce doesn't boil over.
Remove the sauce from the heat, letting it thicken as it cools.
When serving, pour the hot sauce over the top of the cake. |
This recipe for Cranberry Butter Cake with Warm Vanilla Sauce is from