Cranberry Pudding Cake with Warm Butter Sauce

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh or frozen
  • 2 tsp Orange, zest

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 dash Salt
  • 2 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 19 tbsp Butter
  • 1 cup Heavy whipping cream
  • 1 cup Milk

Found on tasteandtellblog.com

Description

Directions

• Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
• In a large bowl, beat the butter and sugar together until crumbly. Beat in the egg. In another bowl, combine the flour, baking powder and salt. Beat in 1/3 of the flour mixture, followed by 1/2 of the milk. Beat in half of the remaining flour, the remaining milk, then the remaining flour. Add the orange zest. Fold in the chopped cranberries.
• Pour the batter into the prepared baking dish. Bake for 25-28 minutes, or until a tester inserted in the center comes out clean.  
• To make the butter sauce, combine the butter, sugar and cream in a saucepan. Place over medium heat and bring to a boil, stirring constantly. Once it comes to a boil, reduce the heat to low and continue to cook until thick, 10-15 minutes, stirring very regularly.
• Serve the warm sauce poured over each slice of cake. The sauce will get thicker as it cools, and may crystallize. Re-warm the sauce as needed for serving.