Ingredients
3 tablespoons butter, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup whole milk
2 cups fresh or frozen cranberries, thawed
1/2 cup butter
1 cup packed brown sugar
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In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Combine the flour, salt and baking powder; add to butter mixture alternately with milk, beating well after each addition. Fold in cranberries. Pour into a greased 9-in. square baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. In a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil, stirring constantly. Serve with warm cake.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution