Old-Fashioned Amish Cranberry Cake with a Rich Butter Sauce

 

Celebrate the season with this Amish Cranberry Cake, a rustic dessert bursting with tart cranberries and served warm with a rich, buttery caramel sauce. Simple to make and irresistibly festive, this homestyle cake is perfect for holiday gatherings, cozy breakfast/brunch get-togethers, or anytime you crave a comforting treat. Serve warm for maximum indulgence and watch it become a new family favorite.

I found myself with a bag of cranberries in my refrigerator that needed using up.  I could have thrown them into the freezer I know, but I really fancied using them in a bake! I love the tartness of cranberries.  They grow them locally here in a bog not too far down the road from us. Yes, we are very lucky!

 

This cake recipe comes from the pages of my big blue binder. I don't know about you, but when I see the word Amish in the title of a recipe, I just know it is going to be great. The Amish are known for being really great cooks. They are also known for being no-nonsense cooks that use simple ingredients and recipes that are not overly complicated. I like that.

This cake does not disappoint.  You could, of course, serve it for dessert if you wish, with a scoop of ice cream on top, but it really shines as a breakfast or a brunch cake and would be perfect for the upcoming holidays. With 8 servings, it is large enough to feed a crowd.  The sauce is rich and luxurious. 

I can see this cake being the centerpiece of the brunch table! Trust me on this one!

 

INGREDIENTS NEEDED

TO MAKE

AMISH CRANBERRY CAKE WITH A BUTTER SAUCE

Other than the fresh cranberries, you probably have everything you need to make this bake in your kitchen right now.

• 2 cups (250g) plain all-purpose flour
• 1 cup (200g) granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3 TBS (43g) butter, melted
• 2/3 cup (160ml) whole milk
• 1 tsp vanilla
• 2 cups (220g) fresh whole cranberries

For the sauce:

• 1 cup (230g) butter
• 2 cups (400g) soft light brown sugar
• 1 1/2 cups (360m) half and half (half cream, half milk)
• 1 1/2 tsp ground cinnamon
• pinch salt

 

 

You could use self-rising flour for this recipe if you wished.  Just omit the baking powder and the salt in the recipe.

I use Kirkland organic granulated sugar. In the UK I recommend using caster sugar for the cake as their granulated sugar is far too coarse and will not melt into the batter properly. 

I use salted butter and whole milk as that is all I keep in house. I also use pure Vanilla. I buy the Kirkland brand, and it lasts a long time. I also make my own when I can. You can find out how to do that here.  It is very easily done.

You can use frozen cranberries if you wish. Do NOT thaw them before using. 

In the U.K. I would use soft light brown muscovado sugar for the sauce. It will give the sauce a beautiful flavor.  Muscovado sugar is a brown sugar with a slightly higher molasses content, and it comes in both dark and light varieties.

 

HOW TO MAKE

AMISH CRANBERRY CAKE WITH BUTTER SAUCE

You will be surprised at just how quickly and easily this cake comes together.  I make the simple sauce while the cake is baking and then keep it warm in the top of the double boiler.  It does not reheat well, so bear that in mind.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and lightly dust with flour, shaking out any excess. (This is to help prevent the cake and the berries from sticking to the pan. You don't need a lot of flour, just a light dusting.)
2. Whisk the flour, sugar, salt, and baking powder together in a bowl. (I use a wire whisk and combine well.)
3. Whisk together the egg, milk, butter and vanilla. Add all at once to the dry ingredients. Beat together to combine for 2 minutes, then fold in the cranberries. (The batter will be thick.)
4. Spread into the prepared pan, smoothing over the top. (I dolloped it into small piles and then used the back of a metal spoon to spread it out in the pan.)
5. Bake in the preheated oven for 40 minutes. The cake should spring back when lightly touched and a toothpick inserted in the center should come out clean. (I will be a lovely golden brown on the top and the bottom.)
6. Make the sauce during the last 10 minutes of baking. Add all of the ingredients to the top of a double boiler. Place over simmering water and cook, whisking constantly for 8 to 10 minutes until smooth. (If you don't have a double boiler, use a pan with a heavy bottom and heat the sauce over medium low heat until everything has melted and combined smoothly.)
7. To serve, cut the warm cake into wedges. Serve with some of the sauce ladled over top.

 

HINTS AND TIPS FOR SUCCESS

If you follow my hints and tips there is no reason why your cake can't turn out successfully!

• Make sure your milk and egg are at room temperature prior to beginning to make the cake. Take the out of the refrigerator about an hour before baking.
• Do not be tempted to overmix the batter. A few lumps are quite acceptable.
• Store the baked cake at room temperature, lightly covered. The sauce will need to be refrigerated and as I have said, the sauce does not reheat well. It has a tendency to curdle.
• I use salted butter and large eggs. I see no reason to use unsalted butter in this recipe.
• Garnish the finished cake with a light dusting of icing (confectioners) sugar for the holidays.
• Do not cut back on the amount of sugar. This is the correct amount for both the cake and the sauce.  Cranberries are quite tart so the amount of sugar offsets that tartness beautifully.

 

FREQUENTLY ASKED QUESTIONS

MUST I USE FRESH CRANBERRIES?

No, you can use frozen cranberries if you wish.  Do not thaw them out before using. 

CAN I BAKE THIS CAKE AHEAD OF TIME?

Yes you can bake the cake the night before you wish to serve it.  I do not recommend making the sauce ahead of time, however. It will curdle if reheated.  Make the sauce just prior to you wanting to serve the cake.  Warm up your cake slices in the microwave for about 20 seconds to serve.

CAN THIS CAKE BE FROZEN?

Yes, you can absolutely freeze the cake.  Wrap tightly in cling film ad then in foil.  Label with the date and contents.  You can freeze the cake for up to three months. It is NOT recommended that you freeze the sauce. If you don't think you are going to use all of the sauce when you serve the cake, make it a half recipe at the time. Fresh sauce is best.

MUST THIS BE A BREAKFAST CAKE?

Not at all. Feel free to serve this tasty cake as a dessert with a scoop of vanilla ice cream on top.  Ladle the warm sauce over top of the ice cream.

DO I NEED TO USE CRANBERRIES?

Feel free to substitute the cranberries with fresh blueberries if you wish. They work beautifully in this.

HOW LONG WILL THIS CAKE KEEP?

This cake will keep for three to four days at room temperature. I do not recommend keeping it any longer due to the use of fresh fruit.

  

A FEW OTHER

BREAKFAST CAKES WORTH MENTIONING

Cake for breakfast? Count me in!  You will never have to ask me twice. Here are two old family favorites!

BLUEBERRY MUFFIN CAKE -  This is a small batch recipe making four to five delicious servings.  The cake has a beautiful muffin texture and is studded generously with fresh blueberries.  It is topped with a buttery streusel and a sweet glaze. This goes down beautifully with a nice hot drink.

CINNAMON ROLL BREAKFAST CAKE - Quick, easy and delicious, this is a real favorite around here.  I have been making this for years to five-star reviews. Golden brown and scrummy with lots of cinnamon flavor, a brown sugar topping and a vanilla glaze!  Best served warm.

 

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Yield: 8 servings

Author: Marie Rayner

Amish Cranberry Cake with a Butter Sauce

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

A delicious cake, abundantly studded with tart fresh cranberries. Serve warm and cut into wedges, with a lush and rich caramel butter sauce spooned over top.

Ingredients

For the cake:

• 2 cups (250g) plain all-purpose flour
• 1 cup (200g) granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3 TBS (43g) butter, melted
• 2/3 cup (160ml) whole milk
• 1 tsp vanilla
• 2 cups (220g) fresh whole cranberries

For the sauce:

• 1 cup (230g) butter
• 2 cups (400g) soft light brown sugar
• 1 1/2 cups (360m) half and half (half cream, half milk)
• 1 1/2 tsp ground cinnamon
• pinch salt

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and lightly dust with flour, shaking out any excess.
2. Whisk the flour, sugar, salt, and baking powder together in a bowl.
3. Whisk together the egg, milk, butter and vanilla. Add all at once to the dry ingredients. Beat together to combine for 2 minutes, then fold in the cranberries. The batter will be thick.
4. Spread into the prepared pan, smoothing over the top.
5. Bake in the preheated oven for 40 minutes. The cake should spring back when lightly touches and a toothpick inserted in the center should come out clean.
6. Make the sauce during the last 10 minutes of baking. Add all of the ingredients to the top of a double boiler. Place over simmering water and cook, whisking constantly for 8 to 10 minutes until smooth.
7. To serve, cut the warm cake into wedges. Serve with some of the sauce ladled over top.

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