Imagine a dessert so irresistible that it transforms an ordinary moment into a culinary celebration - welcome to the world of Cranberry Butter Cake with Warm Vanilla Sauce! This show-stopping recipe combines the tangy burst of fresh cranberries with a rich, velvety cake base, topped with a luxurious warm vanilla sauce that will make your taste buds dance. Whether you're looking to impress guests or treat yourself to a decadent homemade dessert, this recipe promises to be your new go-to indulgence that bridges comfort and gourmet elegance.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 cups fresh cranberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 4 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This will help to evenly distribute the baking powder and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk. Start with the dry ingredients, mix until just combined, then add the milk, and continue alternating until everything is incorporated. Be careful not to overmix.
- Fold in 2 cups of fresh cranberries and 1 teaspoon of vanilla extract gently into the batter using a spatula. Ensure the cranberries are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the warm vanilla sauce. In a small saucepan, combine 1 cup of milk, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture is warm but not boiling.
- Once the cake has cooled, slice it into squares and serve warm with the vanilla sauce drizzled over the top. Enjoy your delicious cranberry butter cake with warm vanilla sauce!
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Cranberry Prep: Gently fold cranberries into the batter to prevent them from sinking to the bottom of the cake.
- Oven Positioning: Place the cake in the center of the oven for even baking and golden-brown perfection.
- Cooling is Key: Allow the cake to cool slightly in the pan before transferring to prevent breaking.
- Sauce Serving Tip: Warm the vanilla sauce just before serving for the most luxurious experience.
- Storage: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 75g
Protein: 8g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 135mg
