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.
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.
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.
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.
*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.
