Ingredients
3 tablespoons butter, softened1 cup sugar1 large egg, room temperature2 cups all-purpose flour2 teaspoons baking powderDash salt1 cup 2% milk2 cups fresh or frozen cranberries, thawedSAUCE:2 cups packed brown sugar1 cup water1/2 cup sugar3 tablespoons butter1/4 teaspoon vanilla extract
Preparation
Preheat oven to 350°. Grease a 13x9-in. baking pan.
In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.
