This Cranberry Cake from Marion Bjorklund is a nostalgic New England-style dessert known for its tender, buttery crumb and tart pops of fresh cranberries. The recipe reflects the simplicity and warmth of mid-century American home baking, where fresh fruit and pantry staples came together to make something truly special. What makes this cake beloved is the balance of sweet and tangy flavors, enhanced by a luscious brown sugar and butter sauce poured over before serving. It's the kind of dessert that feels right at home on a chilly evening or as a comforting holiday treat shared with family and friends.
Ingredients
Cake:
- 1 cup flour
- ¾ cup sugar
- 1 tsp salt
- 1½ tsp baking powder
- 2 tbsp butter
- ½ cup milk
- 1 ½ cups fresh cranberries
Sauce (to pour over):
- ½ cup brown sugar
- ½ cup butter
- ½ cup white sugar
- ½ cup milk
Instructions
Step 1: Prepare Batter
- In a mixing bowl, combine flour, sugar, salt, and baking powder.
- Add butter and milk, mixing by hand until smooth.
Step 2: Add Cranberries
- Fold in 1½ cups of fresh cranberries until evenly distributed.
Step 3: Bake
- Pour batter into a greased 9x9-inch pan.
- Bake at 375°F (190°C) for 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Make Sauce
- In a small saucepan, combine brown sugar, butter, white sugar, and milk.
- Heat over medium until butter melts and sugar dissolves, stirring occasionally.
Step 5: Serve
- Pour warm sauce over the baked cake before serving.
- Serve slices warm for best flavor.
Tips
- Use fresh cranberries as written; coarsely chop for more even distribution.
- If the batter seems thick, gently fold cranberries in to avoid crushing them.
- Add chopped pecans to the sauce for extra crunch (suggested note on card).
- Serve warm so the pour-over sauce absorbs nicely into the cake.
- Replace half the white sugar with brown sugar in the cake for a deeper flavor.
- A pinch of cinnamon or nutmeg in the batter gives a cozy holiday twist.
- Line the pan with parchment for easy removal and cleaner slices.
- Double the sauce if you like extra “pudding-style” saucy cake.
- Try baking in an 8×8 pan for a slightly thicker cake (increase bake time by ~5 minutes).
Nutrition
Calories: 410kcalCarbohydrates: 53gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 42gVitamin A: 500IUVitamin C: 4mgCalcium: 90mgIron: 1mg