Cranberry Pudding Cake with Warm Butter Sauce

This easy to make cranberry cake is perfect for the holidays with bright pops of cranberries in a tender cake topped with a warm butter sauce.

Cake:
3 Tbsp. butter, softened
1 cup granulated sugar
2 cups all-purpose flour, unbleached
3 tsp. baking powder
1 cup milk
2 cups fresh cranberries

Sauce:
8 Tbsp. butter
½ cup whipping cream
1 cup granulated sugar

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until well blended and creamy, about 4 minutes. Stop the mixer and scrape the sides of the bowl as needed. On low speed, mix in the flour and baking powder. Add milk and cranberries and mix until well blended and batter looks smooth.

Pour batter into a 11×7-inch buttered baking pan. Bake cake until tester inserted into center comes out clean, about 20-30 minutes. Let cake cool in pan on wire rack while making the butter sauce.

Make the Sauce:
In a small saucepan, melt the butter over low heat. Stir in cream and sugar and cook over medium heat until sugar is completely dissolved and sauce is hot throughout.

To serve, cut the cake and place slices on serving plates. Pour warm sauce over each slice and serve.

Makes 8-12 servings.

Cook’s Notes:

• This dessert is best eaten warm.
• The sauce will harden and crystallize as it cools.
• You can gently re-warm the sauce over low heat, stirring constantly, to keep the sauce from separating.