Cranberry Pudding Cake

By CorbettCook

If the cake seems too dry, add an extra egg, and up the oil to 1/3 c. It bakes for 65 minutes. While the cake is warm, pour about 1/3 of the hot butter sauce over it.

Ingredients

• Butter Cream Sauce:
• CAKE
• 3 Cups Flour
• 1 ½ Cups Sugar
• 4 teaspoons Baking Powder
• ¼ teaspoon Salt
• 1 Cup Milk
• 2 Eggs
• ¼ Cup Oil
• ½ teaspoon Almond Flavoring
• ½ Cup Sour Cream
• 3 Cups Fresh Cranberries
• SAUCE
• ½ Cup Butter
• 1 Cup Sugar
• ¾ Cup Half & Half (I used half whipping cream and half skim milk)

Details

Servings 12
Adapted from realmomkitchen.com

Preparation

Step 1

CAKE: Pre-heat oven to 350 degrees. In a large mixing bowl combine flour, sugar, baking powder and salt; sift together.
In a separate bowl combine milk, eggs, oil, almond flavoring and sour cream; whisk together.
Add liquid mixture to dry ingredients and stir together.(this batter will be very thick) When liquid and dry ingredients are completely incorporated together, stir in cranberries.
Pour cake batter into a well-greased Bundt cake pan. Bake for 50-60 minutes; until toothpick comes out clean. Allow cake to cool for 10 minutes in Bundt pan, remove cake from pan and place on serving plate.
Allow cake to cool completely on serving plate. Cut into slices and serve slice topped with sauce recipe below.
SAUCE
Melt butter in a medium sized sauce pan over medium-low heat.
Mix in sugar until well combined, then mix in the half & half and bring heat up to medium-high heat.
Wisk continually until mixture comes to a boil, remove from heat.
Drizzle butter cream sauce over each individual slice of cranberry pudding cake and ENJOY