This is my FAVORITE cake for the Holidays. This cake is sweet, tart and full of flavor. The almond, cranberries and butter sauce are amazing. The butter sauce is served warm over the cake, it makes it nice, gooey and warm. I know you will LOVE this cake.
Everything you need to make this cake: (Walmart)-https://liketk.it/4Y1LS
Pan Set-https://rstyle.me/+qIjzq343PdyKqfwGh0W-_Q
Ceramic Pan-https://rstyle.me/+6usV1kxRWNzXjhyyJvBOPw
Jar Scraper-https://rstyle.me/+jxZYI3LH4H-NKJ6k3OXpyg

I made half of this recipe in the video, to make a 9×13 pan, follow the recipe below.

Cranberry Cake with Butter Sauce

Scale

Cake:

2 3⁄4 cups flour

1 1⁄4 cups sugar, divided

2 teaspoons baking powder

1 teaspoon baking soda

2cups sour cream

1⁄2 cup milk

1⁄4 cup oil

1⁄2 teaspoon almond extract

2 eggs

3 1⁄2 cups fresh cranberries

Sauce

1 cup of sugar

1⁄2 cup butter

1⁄2 cup whipping cream or 1/2 cup half-and-half

1 teaspoon vanilla

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Preheat oven to 375°F.

Grease and flour bottom only of 9×13 pan.

Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.

Mix well.

In medium bowl, beat sour cream, milk, oil, almond extract and eggs.

Add sour cream mixture to flour mixture.

Stir just until dry ingredients are moistened.

Gently fold in cranberries.

Spoon into prepared pan.

Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.

BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.

Bring to a boil.

Simmer over low heat for 2 minutes, stirring constantly.

Remove from heat, stir in vanilla.

Serve warm sauce over cake.

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