Cranberry Cake with Warm Caramel Sauce

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

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

Directions

  1. 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. 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. 3 Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly.
  4. 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.

Notes

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Nutrition Information

Recipe Step Photos

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