Cranberry Pudding Cake

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. 

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!

• FLOUR
• SUGAR
• BAKING POWDER
• SALT
• MILK
• 2 EGGS
• OIL
• ALMOND FLAVORING
• SOUR CREAM
• FRESH CRANBERRIES
• BUTTER
• HALF & HALF

Cranberry Pudding Cake

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• Author: Laura

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Pre-heat oven to 350 degrees. In a large mixing bowl combine flour, sugar, baking powder and salt; sift together.
2. In a separate bowl combine milk, eggs, oil, almond flavoring and sour cream; whisk together.
3. 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.
4. 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.
5. Allow cake to cool completely on serving plate. Cut into slices and serve slice topped with sauce recipe below.
6. For the butter cream sauce – Melt butter in a medium sized sauce pan over medium-low heat.
7. Mix in sugar until well combined, then mix in the half & half and bring heat up to medium-high heat.
8. Wisk continually until mixture comes to a boil, remove from heat.
9. Drizzle butter cream sauce over each individual slice of cranberry pudding cake and ENJOY!

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