Fresh Cranberry Cake with Caramel Sauce

Indulge in the perfect fusion of tart and sweet with this Fresh Cranberry Cake with Caramel Sauce, a show-stopping dessert that’s as comforting as it is festive. Featuring juicy bursts of fresh cranberries enveloped in a moist, tender cake, this recipe is elevated with the addition of a rich, velvety caramel sauce that’s made from scratch. Ideal for holiday gatherings or cozy evenings at home, this cake comes together with simple ingredients like all-purpose flour, whole milk, and pure vanilla extract for a homemade feel that’s both rustic and elegant. The tartness of the cranberries beautifully balances the buttery caramel, creating a truly irresistible treat. Serve warm slices drizzled with caramel for an unforgettable dessert experience that will leave everyone asking for seconds.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (softened)
• 1.5 cups Granulated sugar
• 3 large Eggs
• 2 teaspoons Pure vanilla extract
• 0.5 cups Whole milk
• 2 cups Fresh cranberries
• 0.5 cups Unsalted butter (for caramel sauce)
• 1 cups Light brown sugar
• 0.5 cups Heavy cream
• 1 teaspoons Pure vanilla extract (for caramel sauce)
• 0.25 teaspoons Salt (for caramel sauce)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan, lining the bottom with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, using an electric mixer or whisk, cream softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Fold gently to combine.

Step 6

Gently fold the fresh cranberries into the batter. Make sure they are evenly distributed but avoid overmixing.

Step 7

Pour the batter into the prepared baking pan and spread it evenly with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9

While the cake is cooling, prepare the caramel sauce. In a medium saucepan over medium heat, melt the butter.

Step 10

Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil and let it simmer for 3-4 minutes, stirring constantly.

Step 11

Remove the caramel sauce from the heat and stir in the vanilla extract and salt. Let it cool slightly before serving.

Step 12

To serve, slice the cranberry cake and drizzle warm caramel sauce over each slice. Enjoy!

Nutrition Facts

Serving size	(1788.4g)

Amount per serving	% Daily Value*
Calories	5406.9

Total Fat 256.1g	0%
Saturated Fat 155.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1218.2mg	0%
Sodium 2118.4mg	0%
Total Carbohydrate 740.3g	0%
Dietary Fiber 20.9g	0%
Total Sugars 524.8g
Protein 51.1g	0%

Vitamin D 312.6IU	0%
Calcium 474.6mg	0%
Iron 15.3mg	0%
Potassium 1278.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 3.7%

Carbs: 54.1%