Cranberry Cake with Warm Caramel Sauce

Rich-tasting caramel sauce turns cranberry-laced cake squares into a memorable company dessert.

  • prep time 35 min
  • total time 50 min
  • ingredients 12
  • servings 9

Ingredients

Cake

3
tablespoons margarine or butter, softened
1/2
cup sugar
1
teaspoon vanilla
1
egg
1
cup all purpose or unbleached flour
1/2
teaspoon baking soda
1/3
cup skim milk
1
cup fresh or frozen cranberries, coarsely chopped

Sauce

1/2
cup sugar
1/2
cup firmly packed brown sugar
1/2
cup water
1/4
cup nonfat vanilla yogurt
  • 1 Heat oven to 375°F. Spray 9-inch round cake pan with nonstick cooking spray. In medium bowl, beat margarine and 1/2 cup sugar until well blended. Add vanilla and egg; beat well.
  • 2 Lightly spoon flour into measuring cup; level off. Add flour, baking soda and milk to margarine mixture; stir just until moistened. Stir in cranberries. Spread batter evenly in sprayed pan.
  • 3 Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly.
  • 4 Meanwhile, in small saucepan, combine all sauce ingredients except yogurt; mix well. Bring to a boil over medium-high heat. Boil 8 minutes without stirring. Place yogurt in small bowl; with wire whisk, beat in 1/4 cup hot mixture until well blended. Add yogurt mixture to hot mixture in saucepan, stirring constantly with wire whisk. Serve warm sauce over cake squares.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    250
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    135mg
    135%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    1g
    1%
      Sugars
    36g
    36%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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