Cranberry Cake with Almond-Butter Sauce
Total TimePrep: 20 min. Bake 35 min. + cooling
Makes9 servings (1-1/4 cups sauce)
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!
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.
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.
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.
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.
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!!
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?
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