1teaspoonsalt, reduce to 3/4 tsp if using salted butter
1teaspoonbaking powder
1cupmilk
1teaspoonvanilla
2cupsfresh or frozen whole cranberries, thawed
Vanilla Sauce:
1/2cupsalted butter
1Tablespoonall purpose flour flour
1cupwhite granulated sugar
3/4cupwhipping cream, 35% b.f.
1Tablespoonwhite vinegar
1teaspoonvanilla
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Instructions
Preheat oven to 350F (regular bake setting/not fan assisted). Grease a 9-inch square baking pan and set aside.
For the cake: In a medium bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat butter and sugar together until crumbly, about 2 minutes. Beat in the egg. In a separate medium bowl, whisk together the flour, salt and baking powder Add the flour mixture to the butter mixture alternately with the milk, beating well after each addition. Fold in cranberries.
Spoon batter in to prepared baking pan and smooth batter. Bake at 350° F for 50-55 minutes or until a toothpick inserted in the centre comes out clean. Set on a cooling rack to cool slightly while you prepare the sauce.
For the sauce: Melt butter in medium saucepan over medium heat. Add flour and sugar. Bring to a boil, stirring constantly. Remove from heat and immediately stir in 3/4 c. heavy whipping cream, vinegar and vanilla. Stir quickly until blended. Pour warm sauce over squares of slightly warm cake.
Cake is best enjoyed with lightly warm cake topped with warm sauce. Left-overs can be re-warmed to enjoy later.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.