Grandma Pietz’s Cranberry Cake Pudding
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 15 servings (2 cups sauce).
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
Ingredients
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3 tablespoons butter, softened
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1 cup sugar
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1 large egg, room temperature
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2 cups all-purpose flour
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2 teaspoons baking powder
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Dash salt
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1 cup 2% milk
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2 cups fresh or frozen cranberries, thawed
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SAUCE:
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2 cups packed brown sugar
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1 cup water
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1/2 cup sugar
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3 tablespoons butter
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1/4 teaspoon vanilla extract
Directions
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1.
Preheat oven to 350°. Grease a 13x9-in. baking pan.
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2.
In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter.
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3.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
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4.
In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.
Nutrition Facts
1 piece with 2 tablespoons sauce: 311 calories, 5g fat (3g saturated fat), 26mg cholesterol, 125mg sodium, 64g carbohydrate (50g sugars, 1g fiber), 3g protein.
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