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!
- BAKING POWDER
- 2 EGGS
- ALMOND FLAVORING
- SOUR CREAM
- FRESH CRANBERRIES
- HALF & HALF
Cranberry Pudding Cake
Real Mom Kitchen
- 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
- 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!