Cranberry Pudding Cake


  • 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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