Buttery Cranberry Cake with Creamy Vanilla Sauce
This moist and tangy cranberry cake is baked to perfection and drizzled with a rich, creamy vanilla sauce for an indulgent and irresistible dessert. The combination of tart cranberries and sweet vanilla creates a delightful balance of flavors.
Instructions
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1
Preheat oven to 350°F. Grease a 9-inch square baking pan. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the evaporated milk.
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2
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, stirring just until combined. Fold in the halved cranberries.
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3
Pour the batter into the prepared baking pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack.
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4
For the sauce, melt the butter in a saucepan over medium heat. Stir in the sugar and heavy whipping cream. Bring the mixture to a boil, stirring frequently, and let it simmer for 8-10 minutes, or until slightly thickened. Remove from heat and stir in the vanilla extract.
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5
Serve the warm cranberry cake drizzled with the creamy vanilla sauce.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
