Fresh Cranberry Cake

[leilani]

Fresh Cranberry Cake





Prep Time:

20 mins

Cook Time:

40 mins

Additional Time:

30 mins

Total Time:

1 hrs 30 mins

Yield:

1 9x13-inch cake


Ingredients

Cake:



2 cups all-purpose flour



1 tablespoon baking soda



1 teaspoon salt



1 cup white sugar



3 tablespoons butter, melted



2 eggs, beaten



1 cup milk



3 cups fresh cranberries



Sauce:



1 cup white sugar



½ cup butter



½ cup heavy whipping cream



1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.



Make the cake: Combine flour, baking soda, and salt in a large bowl. Whisk 1 cup sugar and 3 tablespoons melted butter together in a separate large bowl; add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold in cranberries until just combined; pour batter into the prepared baking dish.



Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.



Make the sauce: Heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

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