Cranberry Dessert Cake With Butter Sauce
|All purpose flour/Unbleached flour||2 3⁄4 Cup (44 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Dairy sour cream||16 Ounce (Container, 2 Cup)|
|Milk||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Cranberries||12 Ounce (3 1/2 Cups, 1 Package)|
|For butter sauce|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Whipping cream/Half and half||1⁄2 Cup (8 tbs)|
Heat oven to 375°F.
Grease and flour bottom only of 13x9-inch pan.
Lightly spoon flour into measuring cup; level off In large bowl, combine flour, 1 1/4 cups sugar, baking powder, baking soda and salt; mix well.
In medium bowl, beat sour cream, milk, oil, almond extract and eggs until blended.
Add sour cream mixture to flour mixture; stir just until dry ingredients are moistened.
Gently fold in cranberries.
Spoon into prepared pan.
Bake at 375°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine 1 cup sugar, butter and 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.