Cranberry Pudding Cake with Butter Cream Sauce
Recipe Prepared by Kim Naegle, North Salt Lake
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
Preparation:
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. 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.
Butter Cream Sauce:
- ½ Cup Butter
- 1 Cup Sugar
- ¾ Cup Half & Half
Preparation:
Combine butter, sugar and half & half in a medium sized sauce pan over 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!