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Cranberry Cake With Almond Butter Sauce Exps Sdon17 50682 B06 29 4b 2

Cranberry Cake with Almond-Butter Sauce

TOTAL TIME: Prep: 20 min. Bake 35 min. + cooling YIELD: 9 servings (1-1/4 cups sauce).
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

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

  • 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. Transfer to prepared pan.
  • 3. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack.
  • 4. For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

Nutrition 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.

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