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.