3 tablespoons butter, softened
1 cup sugar
1 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup butter, cubed
1 cup sugar
1/2 cup half-and-half cream
1 teaspoon almond extract
1. Preheat oven to 350°. Grease an 8-in. square baking pan.
2. Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan.
3. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a wire rack.
4. For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.
TOTAL TIME: Prep: 20 min. Bake 35 min. + cooling
YIELD: 9 servings (1-1/4 cups sauce).
Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special.
1 piece with about 2 tablespoons sauce: 442 calories, 16g fat (10g saturated fat), 46mg cholesterol, 501mg sodium, 70g carbohydrate (47g sugars, 2g fiber), 4g protein.