I've mentioned before that one of my friends gifts me with a Taste of Home Simple and Delicious subscription each Christmastime. The current issue recently arrived and I happened to find the following dessert recipe. Since we'll all be thinking of Thanksgiving preparations before we know it, I decided to give it a try. I'm glad I did because we like it!
Cranberry Cake with Almond-Butter Sauce
3 T butter, softened
1 cup sugar*
1 cup milk
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh or frozen cranberries
sauce:
1/2 cup butter, cubed
1 cup sugar*
1/2 cup half-and-half
1 tsp. almond extract
Preheat over to 350 degrees and grease an 8 inch square pan. Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into the butter mixture. Stir in cranberries and transfer to prepared pan. Bake in a 350 degree oven for 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack.
sauce:
In a pan, melt butter over medium heat. Add sugar and cream. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and stir in extract. Serve warm with cake.
* I reduced the amount of sugar since it seemed excessive and I was still satisfied with the results.
This cake has a heavy texture and the contrast of the tart cranberries and the almond flavor is pleasing. I shared some of it and froze the remainder since I will be providing a meal to someone in the near future.
If you try it, let me know what you think!