Cranberry Cake with Almond-Butter Sauce
PREP: 20 min.
BAKE: 35 min. + cooling
MAKES: 9 servings (1 & 1/4 cups sauce)
INGREDIENTS
- 3 tablespoon butter (softened)
- 1 cup sugar
- 1 cup 2% milk
- 2 cups all-purpose flour
- 2 teaspoon 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
Preheat oven to 350°. Grease an 8-in. square baking pan.
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.
Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack.
For sauce, in a pan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, 5 minutes. Remove from heat; stir in extract. Serve warm with cake.
PER SERVING
442 cal., 16g fat (10g sat. fat), 46mg chol., 501mg sod., 70g carb. (47g sugars, 2g fiber), 4g pro.
