Spicy Partridgeberry Cake with Salted Caramel Sauce

This is what Autumn looks like in Newfoundland!!! 

Okay….so you’re thinking I don’t know what a partridgeberry is and I don’t think I can get these here! No problem ~ just use Cranberries!  Partridgeberries are grown here in Newfoundland in our acidic soil but they are in the same family as cranberries. Very tart, just like a Cranberry, but in desserts, are extra delicious!!

So let’s talk about this amazing, super moist, Spicy Partridgeberry Cake!  If you follow my blog regularly, you know I try, if possible, to “lighten” up my recipes.  So the change up on this recipe is half the sugar, only a quarter of the fat (I used coconut oil), used half white and half whole wheat flour, cut back on the eggs, added healthy yogurt and pumpkin to keep it moist and added tart, cherry red Newfoundland partridgeberries.  I did induldge a little and added a small amount of Salted Caramel Sauce but it’s only a little and it takes this cake to the next level of yumminess!!

Thanksgiving is coming up and this Spicy Partridgeberry Cake would be a perfect compliment to your meal!  Super moist, melt in your mouth, with lots of nice warm spices, beautiful red tart Newfoundland Partridgeberries and an incredible Salted Caramel Sauce!  Is your mouth watering yet!?! 

Spicy Partridgeberry Cake with Salted Caramel Sauce

  • Servings: 12-15 Slices
  • Difficulty: easy
  • Print
“A “Lightened” up cake that is super moist with pops of wild Newfoundland Partridgeberries with a decadent Salted Caramel Sauce”


Spicy Partridgeberry Cake

  • 1/2 cup white sugar
  • 1/2 cup molasses
  • 2 eggs, room temperature
  • 1/4 cup coconut oil, melted but not hot
  • 1/2 cup plain greek yogurt
  • 2 cups pumpkin puree
  • 1 cup white all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 2 cups partridgeberries or cranberries (fresh or frozen) (If frozen, do not thaw!)

Salted Caramel Sauce:

  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 3 TBSP milk or whipping cream ~ I used canned milk

Preheat oven to 350 degrees.  Spray your bundt pan with oil and set aside.

In a mixing bowl, add the sugar, molasses, eggs and coconut oil.  Mix gently to combine.  Add the greek yogurt and the pumpkin puree and mix gently until combined

In a separate bowl, add the white flour, whole wheat flour, pumpkin pie spice, cinnamon, salt, and baking soda.  Use a whisk to combine.

Add flour mixture to wet mixture and mix gently just until combined.  Do Not Overmix! Add the berries and stir gently to combine.  Pour mixture into prepared Bundt pan.  Spread evenly and tap pan to remove air bubbles.

Bake for 50 – 60 minutes until a toothpick inserted into comes out clean.  Remove from oven and let sit in pan about 10 minutes before removing to a cooling rack.  Let cake cool.

While cake is cooling, make your Salted Caramel Sauce.  In a small saucepan over medium heat, add butter and brown sugar.  Stir for 3 – 4 minutes until butter is melted and the brown sugar is incorporated.  Add milk (or whipping cream), stir to combine and bring to a boil.  Stir and remove from heat.  Allow to cool and thicken.  Pour over top of the cake.  Cut into slices and Enjoy! 🙂

NOTE:  If you don’t have partridgeberries, use either cranberries or blueberries!  Both would be delicious!


Loving this Life Living “Around the Bay” ~ DD

wordpress visitors

13 thoughts on “Spicy Partridgeberry Cake with Salted Caramel Sauce

      1. Hi D I made this cake twice this week once to try and for my sister birthday both times timed out great moist and so delicious thanks for the recipe Rick

        Liked by 1 person

    1. This cake has a great texture and the taste is out of this world. Love how the pumpkin purée helps make it moist but not heavy. It’s the nicest partridgeberry cake I have tasted so far, and all our family agrees!

      Liked by 1 person

Would love to hear your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s