Cranberry Pudding Cake
Ingredients
3 tbs butter, softened | ||
1 cup sugar | ||
1 large egg | ||
2 cups flour | ||
2 tsp baking powder | ||
dash kosher salt | ||
1 cup milk | ||
2 cups fresh or frozen cranberries, coarsely chopped | ||
for the sauce | ||
2 cups brown sugar, packed | ||
1 cup water | ||
1/2 cup sugar | ||
3 tbs butter | ||
1/4 tsp vanilla extract |
- Preheat oven to 350 degrees, then grease a 13 x 9 inch baking ban.
- In a large bowl, beat butter and sugar until crumbly.
- Beat in egg. In another bowl, whisk flour, baking powder and salt, then add to creamed mixture alternately with milk, beating well after each addition.
- Gently fold in the chopped cranberries.
- Transfer batter to prepared pan, then bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
- For the sauce, in a sauce pan, combine brown sugar, water, sugar and butter.
- Bring to a boil over medium heat, stirring constantly to dissolve sugar.
- Cook and stir until sauce is slightly thickened, about 10 minutes.
- Remove from the heat and stir in vanilla.
- Serve with warm sauce and cake.
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