Name: Cranberry Cake with Butter Sauce Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups cranberries (fresh or frozen raw cranberries, thawed); ¼ cup all purpose flour (for coating cranberries); 2¾ cups all purpose flour; 1 tbsp baking powder; 1 tsp kosher salt; 5 tbsp unsalted butter (room temperature); 2 cups granulated sugar; zest of 1 orange; 1 tbsp olive oil; 1 tbsp vanilla extract; 3 eggs (room temperature); 1 cup whole milk (room temperature); 1 cup unsalted butter; 1 cup granulated sugar; 1 cup heavy cream; 1 tsp vanilla extract; ½ tsp kosher salt; zest of half an orange

Ingredients

¼ cup all purpose flour (for coating cranberries)

3 cups cranberries (fresh or frozen, thawed)

2¾ cups all purpose flour

1 tbsp baking powder

1 tsp kosher salt

5 tbsp unsalted butter (room temperature)

2 cups granulated sugar

Zest of 1 orange

1 tbsp olive oil

1 tbsp vanilla extract

3 eggs (room temperature)

1 cup whole milk (room temperature)

1 cup unsalted butter (for sauce)

1 cup granulated sugar (for sauce)

1 cup heavy cream

1 tsp vanilla extract (for sauce)

½ tsp kosher salt (for sauce)

Zest of half an orange (for sauce)

Instructions

Step 1: Preheat the oven to 350°F. Spray and line a 9-inch cake pan with parchment paper.

Step 2: In a medium mixing bowl, toss the cranberries with ¼ cup flour until well coated. Set aside.

Step 3: In another medium bowl, whisk together 2¾ cups flour, baking powder, and 1 teaspoon kosher salt. Set aside.

Step 4: In the bowl of a stand mixer fitted with the paddle attachment, cream 5 tablespoons of butter with 2 cups granulated sugar on medium speed for about 2 minutes.

Step 5: Mix in the olive oil and 1 tablespoon vanilla extract.

Step 6: With the mixer on medium speed, add the eggs one at a time, scraping down the bowl between each addition to ensure even mixing.

Step 7: Add the milk and mix on low speed until combined.

Step 8: Gradually mix in the dry ingredients on low speed just until incorporated. Avoid overmixing to keep the cake tender.

Step 9: Remove the bowl from the mixer and gently fold in the flour-coated cranberries.

Step 10: Pour the batter into the prepared cake pan and bake for 1 hour and 10 minutes. Cover the cake loosely with foil for the last 20 minutes to prevent over-browning.

Step 11: Once baked, allow the cake to cool on a wire rack while you prepare the butter sauce.

Step 12: For the sauce, combine 1 cup unsalted butter, 1 cup granulated sugar, 1 cup heavy cream, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt in a medium saucepan.

Step 13: Bring the mixture to a simmer over medium heat, whisking frequently. Let it simmer for 12 to 15 minutes until the sauce thickens.

Step 14: Stir in the zest of half an orange. Pour the warm butter sauce over the cake and serve either warm or at room temperature.

Tips & Variations

For a nutty twist, add ½ cup chopped walnuts or pecans to the batter before baking.

You can substitute frozen cranberries with fresh ones; just be sure to thaw and drain them well.

Use fresh orange zest for the brightest flavor in both the cake and sauce.

If you prefer a less sweet sauce, reduce the sugar in the butter sauce by ¼ cup.

Storage

Store the cranberry cake covered tightly in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave before serving, or bring the cake to room temperature for the best texture. The butter sauce can be stored separately in an airtight container in the fridge for up to 4 days and reheated gently on the stove or in the microwave.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be baked a day in advance. Keep it wrapped tightly and store at room temperature or refrigerated. Add the butter sauce just before serving for the freshest taste.

Can I use a different fruit instead of cranberries?

Absolutely. Tart fruits like cherries or raspberries work well as substitutes. Adjust the amount based on fruit size and juiciness to prevent a soggy cake.