Description
A moist, tart cranberry sponge cake topped with a rich, velvety butter sauce. A perfect balance of sweet and zesty flavors.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 1 cup fresh cranberries
- 1/2 cup butter (for sauce)
- 1/2 cup sugar (for sauce)
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350F and grease an 8-inch cake pan.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Sift in flour and baking powder; stir until just combined.
- Gently fold in fresh cranberries.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- In a pan, melt butter, stir in sugar and heavy cream, and simmer for 3 minutes.
- Pour hot butter sauce over the warm cake before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American