Cranberry Pudding Cake
Depending on
the baking dish you choose, you may not have enough sauce - if you have more
cranberries, make more sauce and put more in the baking dish or pour some of
the hot sauce on the cake before serving.
Ingredients
Cake:
- 1 egg
- 1 cup milk
- 1 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons orange zest
- 2 teaspoons baking powder
- 2 cups fresh or frozen cranberries, (roughly chopped)
- 3 tablespoons butter, (softened)
- dash salt
Warm Butter
Sauce:
- 1 cups sugar
- 1 cup heavy whipping cream
- 1 cup butter
- 1/2 teaspoon vanilla extract
Instructions
First, preheat
the oven to 350ºF. Spray a 9 × 13-inch baking dish with nonstick cooking spray.
Then, in a
large bowl, beat the butter and sugar together until crumbly. Beat the egg. In
another bowl, combine the flour, baking powder and salt. Stir in 1/3 of the
flour mixture, followed by half the milk. Beat half of the remaining flour, the
remaining milk, then the remaining flour. Add the orange zest. Stir in chopped
cranberries.
Pour the
dough into the prepared baking dish. Bake for 25 to 28 minutes, or until a
tester inserted in the center comes out clean.
To make the
butter sauce, mix the butter, sugar and cream in a saucepan.
Place over medium
heat and bring to a boil, stirring constantly. Once at the boil, reduce the
heat to low and continue to cook until thickening, 10-15 minutes, stirring very
regularly.
Serve the
hot sauce poured over each slice of cake. The sauce thickens as it cools and
can crystallize. Reheat the sauce as needed to serve. Happy Cooking Time.
