Tart cranberries paired with a rich, decadent caramel sauce make the perfect holiday dessert. You’ll be licking up every last bite of these delicious sweet Christmas treats.
How to Make Cranberry Cakes with Caramel Sauce
Step 1: In a medium bowl, mix together flour, sugar, baking powder, salt and cinnamon.
Step 2: Add buttermilk and mix thoroughly with a whisk.
Step 3: Add very soft butter and cranberries, folding into the batter. The batter will be very thick. If you prefer to use the paddle attachment on a stand mixer this will work as well but the batter will be too thick for an electric hand mixer.
Step 4: Grease and flour a muffin pan and scoop batter into the pan to make 12 cakes.
Step 5: Bake at 375 degrees Fahrenheit for 30 minutes.
Step 6: In a medium sauce pan over medium heat, bring butter and brown sugar to a soft, rolling boil and cook for 5-7 minutes. Remove from the heat and let stand for 5 minutes.
Step 7: Add cream and stir to combine. If your caramel is too crystallized, place back on low heat and stir for another minute or two.
Step 8: Spoon caramel sauce over cranberry cakes and serve warm.
Storage
Cranberry cakes can be stored in an air tight container at room temperature for 3-4 days. Store caramel sauce in the refrigerator for up to a week. Cranberry cakes can be frozen for up to 3 months.
Holiday Cranberry Cakes with Rich Caramel Sauce
Description
Tart cranberries paired with a rich, decadent caramel sauce make the perfect holiday dessert. You'll be licking up every last bite of these delicious sweet Christmas treats.
Ingredients
For the cranberry cakes:
For the caramel sauce:
Instructions
For the cranberry cakes:
-
In a medium bowl, mix together flour, sugar, baking powder, salt and cinnamon.
-
Add buttermilk and mix thoroughly with a whisk.
-
Add very soft butter and cranberries, folding into the batter. The batter will be very thick. If you prefer to use the paddle attachment on a stand mixer this will work as well but the batter will be too thick for an electric hand mixer.
-
Grease and flour a muffin pan and scoop batter into the pan to make 12 cakes.
-
Bake at 375 degrees Fahrenheit for 30 minutes.
For the caramel sauce:
-
In a medium sauce pan over medium heat, bring butter and brown sugar to a soft, rolling boil and cook for 5-7 minutes. Remove from the heat and let stand for 5 minutes.
-
Add cream and stir to combine. If your caramel is too crystallized, place back on low heat and stir for another minute or two.
-
Spoon caramel sauce over cranberry cakes and serve warm.
Equipment
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Note
*If you do not have buttermilk, you can make your own by combining 1 tablespoon lemon juice with 1 cup milk and letting sit for 5 minutes before using.