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Ingredients
Cake
- 1-1/2 cups sugar plus additional sugar for top
- 1/2 cup butter softened
- 1 egg
- 1 cup sour cream
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups fresh or frozen cranberries coarsely chopped
Butter Sauce
- 1/2 cup butter
- 1/2 cup evaporated milk
- 1 cup sugar
- 2 Tbsp corn starch
- 1 tsp vanilla
- 2 Tbsp corn starch
- 1 tsp vanilla
Ingredients
Cake
Butter Sauce
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Instructions
Cake
- Preheat oven to 350 degrees.
- Beat sugar and butter together until fluffy.
- Beat in egg, sour cream, and vanilla.
- Mix in dry ingredients, then fold in cranberries.
- Spread in a greased 13-x9-inch cake pan. Sprinkle with additional sugar.
- Bake 35–40 minutes or until cake tests done.
Frosting
- Melt butter in small pan, add evaporated milk.
- Whisk together sugar and corn starch; add to pan. Cook until boiling and slightly thickened.
- Remove from heat and stir in vanilla.
- Serve warm, drizzled over cake.
Recipe Notes
Note: If you like a thin sauce that soaks into the cake, omit the corn starch.
Recipe courtesy of Brenda Ruzic, Willard, WI.
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