Some version of this recipe has been in my family since I was born. It was designed as a dessert recipe, but it makes a luxurious breakfast as well. The cakes can be made ahead and warmed in a 350 degree oven for a few minutes (or even in the microwave for 20 seconds or so), and the sauce can be made ahead and microwaved as well. —mg2157
What You'll Need
1 1/2 tablespoons
fresh cranberries (frozen and defrosted is fine)
toasted, chopped walnuts (optional)
(two sticks) butter
pure vanilla extract
Preheat oven to 350 degrees. Grease standard-size muffin tin.
Mix first six ingredients using stand mixer or hand mixer until just smooth -- do not over beat.
Stir in cranberries, orange zest, and walnuts (if using).
Fill muffin cups about 2/3 full. Bake for 20-25 minutes until golden brown and just set in center.
Heat all in medium saucepan over medium heat until combined and golden brown. Cool slightly, then spoon sauce over warm cakes.