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Cranberry Pudding Cake

ByLaura
Cranberry Pudding Cake | realmomkitchen.com
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I am a cranberry fan.  So when I saw this recipe for cranberry pudding cake shared by Kim Naegle on a local TV show called Good Things Utah, I had to try it.  I loved the fact that it used fresh whole cranberries, no chopping here.  I also love the idea of cranberries in an almond flavored cake, then to top it all of with a yummy buttery cream sauce.  Now you see why I had to try it. 

I must admit, I was expecting the cake to be really moist because of the sour cream in the recipe.

I was expecting a texture similar to that of a bundt cake made with sour cream in it.   The cake had more of a muffin type of texture.  It is very dense and a little drier than I had originally expected.  However, I loved the light flavor of the sweet almond cake paired along with the tart cranberries.  The two flavors work so well together.  Some of the cranberries still had a nice little pop when you eat them. 

cranberry cake 6 450

I must say, you forget about the cake being a tad dry when you top it off with the delicious sauce.  Don’t make this cake without it.  It really is the thing that brings the whole recipe together.  I would maybe even do a recipe and a half of the sauce next time.  I seriously could just eat the sauce all by itself.  So, I must admit I had no problem cleaning off the spoon used to dish up the sauce.  I got every drop of that sauce off the spoon with my tongue.  YUM!

Here is what you need to make the

Cranberry Pudding Cake

  • FLOUR
  • SUGAR
  • BAKING POWDER
  • SALT
  • MILK
  • 2 EGGS
  • OIL
  • ALMOND FLAVORING
  • SOUR CREAM
  • FRESH CRANBERRIES
  • BUTTER
  • HALF & HALF
Cranberry Pudding Cake | realmomkitchen.com

Cranberry Pudding Cake

Real Mom Kitchen

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Ingredients
  

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

Butter Cream Sauce:

  • ½ Cup Butter
  • 1 Cup Sugar
  • ¾ Cup Half & Half I used half whipping cream and half skim milk

Instructions
 

  • 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.
  • For the butter cream 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!
Tried this recipe?Let us know how it was!
Laura

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22 Comments

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  5. Made it yesterday for Christmas today and it was a WINNER!! I made two 9×9 cakes because I don’t have a Bundt pan. I made the sauce yesterday and put it in a Mason jar. It remained creamy and was easy to spoon over a slice of cake before warming for about 10 seconds.
    THE RECIPE IS A KEEPER; MY FAMILY LOVED; I SHARED SOME WITH MY NEIGHBOR AND SHE LOVED IT TOO.

    Reply

  6. Made it yesterday for Christmas today and it was a WINNER!! I made two 9×9 cakes because I don’t have a Bundt pan. I made the sauce yesterday and put it in a Mason jar. It remained creamy and was easy to spoon over a slice of cake before warming for about 10 seconds.
    THE RECIPE IS A KEEPER; MY FAMILY LOVED; I SHARED SOME WITH MY NEIGHBOR AND SHE LOVED IT TOO.

    Reply

  9. I made this cake yesterday for a family gathering. With the dryness you mentioned, I made a couple of changes: I added an extra egg, and upped the oil to 1/3 c. It baked for 65 minutes. While the cake was warm, I poured about 1/3 of the hot butter sauce over it. The result was fabulous! It was moist and incredibly delicious. It was devoured…and I wish I had more cranberries to make a second cake! 🙂

    Reply

  10. I made this cake yesterday for a family gathering. With the dryness you mentioned, I made a couple of changes: I added an extra egg, and upped the oil to 1/3 c. It baked for 65 minutes. While the cake was warm, I poured about 1/3 of the hot butter sauce over it. The result was fabulous! It was moist and incredibly delicious. It was devoured…and I wish I had more cranberries to make a second cake! 🙂

    Reply

  11. I made this cake yesterday for a family gathering. With the dryness you mentioned, I made a couple of changes: I added an extra egg, and upped the oil to 1/3 c. It baked for 65 minutes. While the cake was warm, I poured about 1/3 of the hot butter sauce over it. The result was fabulous! It was moist and incredibly delicious. It was devoured…and I wish I had more cranberries to make a second cake! 🙂

    Reply