Cranberry Cake with Almond-Butter Sauce Recipe

4.5 8 8
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Cranberry Cake with Almond-Butter Sauce Recipe

Read Reviews
4.5 8 8
Publisher Photo
Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. —Betsy King, Duluth, Minnesota
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake 35 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake 35 min. + cooling

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 cup 2% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh or frozen cranberries
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1/2 cup half-and-half cream
  • 1 teaspoon almond extract

Directions

Preheat oven to 350°. Grease an 8-in. square baking pan.
Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.
For sauce, melt butter in a saucepan over medium heat; stir in sugar and cream. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake. Yield: 9 servings (1-1/4 cups sauce).
Originally published as Cranberry Cake with Almond-Butter Sauce in TasteofHome.com 2017

Nutritional Facts

1 piece with about 2 tablespoons sauce: 442 calories, 16g fat (10g saturated fat), 46mg cholesterol, 501mg sodium, 70g carbohydrate (47g sugars, 2g fiber), 4g protein.

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 cup 2% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh or frozen cranberries
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1/2 cup half-and-half cream
  • 1 teaspoon almond extract
  1. Preheat oven to 350°. Grease an 8-in. square baking pan.
  2. Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.
  4. For sauce, melt butter in a saucepan over medium heat; stir in sugar and cream. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake. Yield: 9 servings (1-1/4 cups sauce).
Originally published as Cranberry Cake with Almond-Butter Sauce in TasteofHome.com 2017

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Reviews forCranberry Cake with Almond-Butter Sauce

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MY REVIEW
angela32 User ID: 3084463 266245
Reviewed May. 23, 2017

"Delicious!!! I did substitute blueberries for the cranberries, because they aren't in season. I'll try it again this fall with the cranberries. It was amazing though, with the blueberries!"

MY REVIEW
deb9962 User ID: 6353234 266149
Reviewed May. 20, 2017

"I was skeptical about trying this recipe. We love cranberries, so I decided why not? It is DELICIOUS!!! the sauce is awesome with it! I served it like a warm pudding. It reminded my hubby of a cobbler..yum! I am at high altitude so I ended up baking it for about 55 minutes. We will definitely make this again."

MY REVIEW
amehart User ID: 1464390 265814
Reviewed May. 10, 2017

"What a delicious and refreshing dessert and I agree that the sauce is fabulous and could be used for many other things. I made exactly as written and it came together so simply and quickly. My family loved it and I will be making again. I might incorporate some of the suggestions of others like adding a bit of orange zest to this, or trying the blueberry with lemon. Will definitely keep this recipe handy as I already have plans for serving to guests soon."

MY REVIEW
[email protected] User ID: 660734 265570
Reviewed May. 5, 2017

"The sauce alone, simple as it is, is to die for. I would just make the sauce and use it on everything! Let me tell you more about this recipe as I made it in a doubled batch.

*recipe is really easy. Most of us have the ingredients right now on hand
*I used cranberries but I think that blueberries would be the bomb with the almond butter sauce. MMMMM!
*I made the doubled batch baked it in an 11X14 ceramic dish. It took almost an hour to bake. Even so, there were no burnt portions and everyone who gets to try this (for there will be many with this amount) will love it.
*I would use some fresh or dried orange zest for the cranberry version and lemon for the blueberry version. It would give the cakey part a nice kick. A kick of happiness.
*I thought that the sauce was a bit runny but after it sat for a while, it was fine.
*Another option would be to serve cake warm with a dollop (I love that word) of whipped cream. It would be a nice, light version. The cake is kind of dense so light and creamy would be a nice option.
Make this recipe and keep some in your freezer, all sliced up or in its batter form. You'll be a hero every time someone comes to your door with a fresh-baked goodie to share."

MY REVIEW
ebramkamp User ID: 702841 265313
Reviewed Apr. 29, 2017

"I couldn't find fresh or frozen cranberries so used dried, whole cranberries. I measured out 1 1/2 cups of dried cranberries into a glass bowl then covered them with boiling water.I covered the bowl with a heat proof plate and let them soak for 20 minutes. I drained them thoroughly and blotted dry. Because the dried cranberries have sugar in them I reduced the sugar in the cake by 2T. I added 1/4 tsp of vanilla to the cake. The cake is dense and the perfect vehicle for the rich, buttery sauce. The cranberries add a nice tartness. The cake soaks up the sauce and adds to the rich flavor. This dessert would be perfect on a cold night. Next time I may serve it with slivered almonds on top or maybe even baked into the cake."

MY REVIEW
JanieDG User ID: 8581779 265299
Reviewed Apr. 29, 2017

"Mine was heavy and more like a coffee cake. I used frozen cranberries. The flavor is very good. I like the almond in the sauce. You could add almonds to the cake. Another thought is to serve it as a pudding cake due to its heaviness. I would enjoy it for breakfast more than as a dessert. Make no mistake, though, it is delicious!!"

MY REVIEW
MrsOwens User ID: 7095603 265036
Reviewed Apr. 23, 2017

"I have lots of leftover cranberries from Christmas and this was a great way to use some of them. Love this recipe! My entire family devoured it! Is it bad that I had it for breakfast?"

MY REVIEW
delowenstein User ID: 3766053 264966
Reviewed Apr. 21, 2017 Edited May. 1, 2017

"This cake is par excellence! I made the recipe today plus the sauce and everything was DELICIOUS! The cranberries add a refreshing tartness to this cake! I DID bake a total of 50 minutes-I'd tested cake at 40 minutes and it needed more time! delowenstein, TOH Volunteer Field Editor"

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