Description
A stunning dessert that combines tart cranberries with a sweet, buttery cake topped with a rich caramel glaze, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup room temperature unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh cranberries, rinsed
- ½ cup brown sugar
- ¼ cup unsalted butter (for greasing)
- Optional: a sprig of fresh mint for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with ¼ cup of unsalted butter.
- Sprinkle the brown sugar evenly on the bottom of the greased pan and arrange the fresh cranberries over the sugar.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the unsalted butter with granulated sugar until light and fluffy.
- Add eggs one at a time, incorporating each before adding the next, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture alternately with milk, mixing until just combined.
- Pour the batter over the cranberries in the pan and smooth the top with a spatula.
- Bake for 30-35 minutes until a toothpick inserted comes out clean and the top is golden brown.
- Allow the cake to cool for 10 minutes, then run a knife around the edges and flip onto a serving platter.
Notes
Garnish with fresh mint and serve warm or at room temperature. Pairs well with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg