Cranberry Cake with Butter Sauce

cranberry christmas cake on a plate with whipped cream

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Cranberry Cake with Butter Sauce

Christmas never tasted so good! This old fashioned cranberry pudding cake with butter sauce is the perfect ending to a holiday dinner.

Prep Time20

Cook Time37

Total Time57

Course: Dessert

Cuisine: American

Servings:

Calories: 495kcal

Author: Julie Clark

Ingredients

1 cup granulated sugar
3 tablespoons salted butter softened
1 cup whole milk
½ teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh cranberries coarsely chopped
½ cup salted butter
1 cup granulated sugar
2 cups half and half creamer

Instructions

Preheat the oven to 350º Fahrenheit. Spray an 8×8 baking pan with cooking spray.
In a large bowl, use a hand mixer to mix together the sugar and butter. Add the milk and vanilla extract and mix again. Scrape the sides of the bowl as you mix. The mixture will not be smooth, but that's ok.
1 cup granulated sugar, 3 tablespoons salted butter, 1 cup whole milk, ½ teaspoon vanilla extract
Stir in the flour, baking powder and salt. Use the hand mixer to mix it in just until barely combined (on low speed). Scrape the sides of the bowl as needed. Don't overmix! Fold in the coarsely chopped cranberries.
2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 2 cups fresh cranberries
Pour and spread the batter in the prepared pan. Bake for 35-40 minutes. Our cake took 37 minutes but it will depend on the type of pan you use. The cake should test done in the center (or bounce back when you touch it.)
Add the butter, sugar and half and half to a medium saucepan. Bring to a simmer as the butter melts. Simmer for 5-10 minutes on low, stirring often. The sauce will separate easily, so make sure you mix the sauce before pouring on the cake.
½ cup salted butter, 1 cup granulated sugar, 2 cups half and half creamer
Serve the cake on plates with butter sauce poured over top. Don't skip the sauce! The cake itself isn't overly sweet, so be sure add the butter sauce!

Notes

The butter sweet cream sauce is what makes this cake special. The cranberry cake on its own isn’t very sweet.
For more flavor to the cake itself, add 1/2 teaspoon almond extract or orange zest.
Store this cake at room temperature for up to 24 hours, then refrigerate any leftovers. Store in an airtight container.

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake with sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition