Mama Steph was introduced to this simple, delicious cake several years ago when she ran across the food blog, On My Plate. She tried it and her family loved it, so she's been making it every fall and winter since. As soon as the bags of fresh cranberries appear in the produce department in the cooler months, she begins stocking up and making this cake for her family, friends, and now, you!
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Easy Cranberry Cake with Warm Butter Sauce:
2 ¾ cups flour
2 ¼ cups sugar (divided)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups sour cream
½ cup milk
¼ cup oil
½ teaspoon almond extract
3 ½ cups fresh cranberries (this is exactly the amt. contained in the bags at my grocery store)
½ cup butter
½ cup whipping cream
1 teaspoon vanilla
Preheat oven to 375F. Grease and flour bottom only of 9×13 pan. In a large mixing bowl, combine flour, 1 3/4 cups sugar, baking powder, soda, and salt. Mix well. In medium bowl, beat sour cream, milk, oil, almond extract and eggs. Add sour cream mixture to flour mixture. Stir just until dry ingredients are moistened. Gently fold in cranberries. Spoon into prepared pan. Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine 1 cup sugar, 1 stick of butter and the whipping cream. Bring to a boil. Simmer over low heat for 2 minutes, stirring constantly. Remove from heat, stir in vanilla. Serve warm sauce over cake. (20 servings)