Cranberry Dessert Cake With Butter Sauce

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"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

  • 2 3/4 cups flour
  • 2 1/4 cups sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups sour cream
  • 1/2 cup milk
  • 1/4 cup oil
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 3 1/2 cups fresh cranberries
  • 1/2 cup butter
  • 1/2 cup whipping cream or 1/2 cup half-and-half
  • 1 teaspoon vanilla

Preparation

Step 1

Preheat oven to 375°F. Greas 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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REVIEWS:

My new FAVORITE cake recipe. Recipe is excellent. Delicious. I can't wait to make it for my garden club.

This was EXCELLENT. I served it at my family's pot luck dinner at Christmas and it worked perfectly. Super easy recipe to follow and definitely wowed the pants off everyone!

Lovely! This is a moist cake filled with tart cranberries and topped off with a rich sauce - I also added in a few white chocolate chips. We all loved it. Thanks for posting!

Absolutely delicious! My family loved the butter sauce so much, I ended up making a second batch to go with the cake.

Fantastic! My mom used to make something similar and I always loves the sour of the cranberries with the sweet of the butter sauce. This recipe brings rave reviews by all who try it!

My mom used to make this cake for Thanksgiving, or sometimes Christmas, and I remember looking forward to dessert just to have this cake. The cake by itself is a little bland, but once you add that butter sauce...Wow! Delicious. I haven't had it in years but I am definitely making it for Chrismas dinner this year. I can't wait.

This was a fantastic cake! I made it for Thanksgiving and baked it in my chrysanthemum bundt pan. It was gorgeous. I made it the day before and put the sauce on at serving time. It was a complete hit and I will be making it over and over.

I'm a cranberry fan so was happy to try this. We had cranberries in the freezer to use so thawed them and whipped this up. Easy to make. Liked the texture...denser like a coffee cake (I don't particularly like the texture you get with cake mixes). Don't overdo the butter sauce as too much is too sweet and rich. Use just enough to enhance the cake, not overwhelm it. Without the sauce it was great for breakfast.

Amazing! Made last christmas everyone loved it. We had a smaller Christmas this year, but I am craving it so I am going to make it just for our family (me at least, and I might share). :) thank you it's a keeper!




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