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Cranberry Cake with Butter Sauce Recipe

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★★★★★

4.7 from 76 reviews

This Cranberry Cake with Butter Sauce is a moist and tangy dessert perfect for showcasing fresh or frozen cranberries. The cake features a tender crumb infused with orange zest and vanilla, complemented by a rich, creamy butter sauce with a hint of orange zest. Baked to golden perfection and served warm or at room temperature, this cake adds a festive touch to any occasion.

Ingredients

Scale

Cranberries

  • 3 cups cranberries (fresh or frozen raw cranberries, thawed)
  • ¼ cup all purpose flour (for coating cranberries)

Dry Ingredients

  • 2¾ cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt

Wet Ingredients for Cake

  • 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)

Butter Sauce

  • 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

Instructions

  1. Coating the Cranberries: Toss the cranberries in a medium mixing bowl with ¼ cup all purpose flour to evenly coat them; this helps prevent sinking during baking. Set aside.
  2. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch cake pan with cooking spray and line it with parchment paper for easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2¾ cups flour, baking powder, and 1 tsp kosher salt. Set aside until needed.
  4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream 5 tbsp unsalted butter and 2 cups granulated sugar together on medium speed for about 2 minutes until light and fluffy.
  5. Add Oil and Vanilla: Mix in 1 tbsp olive oil and 1 tbsp vanilla extract until combined.
  6. Add Eggs: With the mixer running on medium speed, add the 3 eggs one at a time, making sure to scrape down the sides of the bowl between additions to ensure thorough mixing.
  7. Add Milk: Pour in 1 cup whole milk and mix on low speed until just combined.
  8. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until incorporated; avoid overmixing to maintain cake tenderness.
  9. Fold in Cranberries: Remove the bowl from the mixer and gently fold in the flour-coated cranberries until evenly distributed.
  10. Bake the Cake: Pour the batter into the prepared 9-inch cake pan. Bake for 1 hour and 10 minutes. During the last 20 minutes of baking, cover the cake loosely with foil to prevent over-browning.
  11. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool on a wire rack while you prepare the butter sauce.
  12. Prepare Butter Sauce: In a medium saucepan, combine 1 cup unsalted butter, 1 cup granulated sugar, 1 cup heavy cream, 1 tsp vanilla extract, and ½ tsp kosher salt. Bring the mixture to a gentle simmer over medium heat, whisking frequently.
  13. Simmer Sauce: Continue to simmer the sauce for 12-15 minutes, whisking often until it thickens to a pourable consistency. Stir in the zest of half an orange at the end.
  14. Serve: Pour the warm butter sauce over the cooled or room temperature cake. Serve and enjoy this delightful dessert!

Notes

  • Coating the cranberries in flour prevents them from sinking to the bottom of the cake during baking.
  • Room temperature ingredients help create a smoother batter and better cake texture.
  • Covering the cake with foil during the last part of baking prevents excessive browning on top.
  • Use fresh or properly thawed frozen cranberries for best results.
  • The butter sauce can be stored in the refrigerator and gently reheated before serving.

Keywords: cranberry cake, butter sauce, holiday dessert, orange zest, baked cake, creamy sauce, festive cake

Find it online: https://thefoodrecipe.com/cranberry-cake-with-butter-sauce-recipe/