Cranberry Dessert Cake With Butter Sauce
A moist and flavorful fall dessert. The warm butter sauce really compliments the tart cranberries. I have purchased fresh cranberries in season and frozen for use later. The frozen cranberries work well in the recipe.
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INGREDIENTS
Nutrition- 2 3⁄4cups flour
- 2 1⁄4
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1⁄4teaspoon salt
- 2cups sour cream
- 1⁄2cup milk
- 1⁄4cup oil
- 1⁄2teaspoon almond extract
- 2
- 3 1⁄2cups fresh cranberries
- 1⁄2cup butter
- 1⁄2cup whipping cream or 1/2 cup half-and-half
- 1teaspoon vanilla
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DIRECTIONS
- Preheat oven to 375°F.
- Grease and flour bottom only of 9x13 pan.
- Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
- Mix well.
- In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
- Add sour cream mixture to flour mixture.
- Stir just until dry ingredients are moistened.
- Gently fold in cranberries.
- Spoon into prepared pan.
- Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
- Bring to a boil.
- Simmer over low heat for 2 minutes, stirring constantly.
- Remove from heat, stir in vanilla.
- Serve warm sauce over cake.
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