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Cranberry Cake with Almond-Butter Sauce

Total Time

Prep: 20 min. Bake 35 min. + cooling

Makes

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
Cranberry Cake with Almond-Butter Sauce Recipe photo by Taste of Home

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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