Cranberry Coffee Cake with Warm Vanilla Sauce
User Reviews
4.8
Cranberry Coffee Cake with Warm Vanilla Sauce
Description
This cake begins with a mixture of butter, sugar, egg, buttermilk, baking soda, salt, and flour combined until smooth, into which fresh cranberries are folded. The batter is baked in a greased, large pan until set and slightly moist in the middle. Brown sugar and chopped pecans sprinkled on top add a crunchy, caramelized texture.
The warm vanilla sauce is made with butter, heavy cream, brown sugar, and vanilla extract gently simmered to a smooth consistency. This sauce generously accompanies the cake, providing a creamy layer to temper the tartness of the cranberries and enrich the overall flavor.
This coffee cake pairs well with morning coffee or as an afternoon treat. While fresh cranberries are recommended, frozen may also work without thawing. The recipe notes that other berries such as blueberries or raspberries can substitute well, and adding lemon zest could enhance brightness.
Ingredients
Cake:
- ½ cup butter salted, softened
- 1 ½ cups granulated sugar
- 1 egg large
- 1 cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 3 cups cranberries fresh, see note
- ¼ cup brown sugar
- ½ cup pecans chopped
Warm Vanilla Sauce:
- ½ cup butter salted
- ¾ cup heavy cream
- 1 cup brown sugar lightly packed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with nonstick cooking spray (I use metal for more even baking; if using a glass pan, turn the oven down to 325 degrees F). You can also line the pan with parchment paper, optional.
- For the cake: in a large mixing bowl, combine the butter, granulated sugar, egg, buttermilk, baking soda, salt and flour. Mix until no dry streaks remain and dough is mostly combined. Add the cranberries and stir with a rubber spatula until evenly combined into the batter.
- Spread the batter evenly in the prepared pan. Sprinkle evenly with the brown sugar and pecans. Bake for 45-55 minutes until the cake is set and a toothpick inserted in the center comes out clean or with moist crumbs.
- For the sauce: combine the butter, cream and sugar in a small saucepan and heat over medium until the mixture comes to a gentle simmer. Cook for 1-2 minutes. Remove from the heat and stir in the vanilla. Keep warm. (Or refrigerate and warm later when serving.)
- Cut the cake in pieces and drizzle with warm vanilla sauce. It's also very delicious served with a scoop of vanilla ice cream.
Notes
- Frozen cranberries can be used unthawed; fresh berries are preferred for texture.
- The cake recipe adapts well to other fruits like blueberries or raspberries.
- A small amount of fresh lemon zest in the batter would add a pleasant brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 piece | |
| Calories | 422kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 290mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
