Cranberry Pudding Cake

I am a cranberry fan.  So when I saw this recipe 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 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 make with sour cream in it.   The cake had more of a muffin texture.  It is very dense and a little drier than I expected.  I loved the light flavor of the sweet almond cake along with the tart cranberries.  The two flavors worked well together.  Some of the cranberries still had a nice pop when you eat them.  I must say you forget about the cake being a tad dry when you top it off with the sauce.  Don’t make this 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 could just eat the sauce all by itself.  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!

Cranberry Pudding Cake
Cake:

Butter Cream Sauce:

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

1. Melt butter in a medium sized sauce pan over medium-low heat.
2. Mix in sugar until well combined, then mix in the half & half and bring heat up to medium-high heat.
3. Wisk continually until mixture comes to a boil, remove from heat.
4. Drizzle butter cream sauce over each individual slice of cranberry pudding cake and ENJOY!