Cranberry Cake with Almond-Butter Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Bake 35 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake 35 min. + cooling
MAKES: 9 servings


  • 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

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.


  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 2017

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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?"

delowenstein User ID: 3766053 264966
Reviewed Apr. 21, 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!"

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