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1h
8 servings
0
This stunning cake features a layer of tart, juicy cranberries topped with a tender, buttery vanilla cake. It's a perfect dessert for fall and winter, especially during the holiday season.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
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Read instructions and get ready to cook
Preheat the oven to 350°F (175°C).
In a saucepan, combine the cranberries, 1 cup of sugar, and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
Melt 1/4 cup of butter in a 9-inch round cake pan. Pour the cranberry mixture over the melted butter.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the remaining 1/4 cup of butter and 1 cup of sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
Pour the batter evenly over the cranberry mixture in the cake pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan, then invert the cake onto a serving plate.
Serve the cake warm or at room temperature.
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