Cranberry Pudding Cake with Butter Sauce
Ingredients
For the cake
  • 3 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 cup milk
  • 2 cups fresh cranberries
For the sauce
  • 8 tablespoons unsalted butter
  • ½ cup whipping cream
  • 1 cup granulated sugar
Instructions
For the cake
  • Heat oven to 400 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until well blended and creamy, about 4 minutes. Stop the mixer and scrape the sides of the bowl as needed. On low speed, mix in the flour and baking powder. Add milk and cranberries and mix until well blended and batter looks smooth. Pour batter into a 11x7-inch buttered baking pan. Bake cake until tester inserted into center comes out clean, about 20-30 minutes. Let cake cool in pan on wire rack while making the butter sauce.
  • For the sauce and serving
    • In a small saucepan, melt the butter over low heat. Stir in cream and sugar and cook over medium heat until sugar is completely dissolved and sauce is hot throughout. To serve, cut the cake and place slices on serving plates. Pour warm sauce over each slice and serve.
Notes
This dessert is best eaten warm. The sauce will harden and crystallize as it cools. You can gently re-warm the sauce over low heat, stirring constantly, to keep the sauce from separating.
Recipe by Taming of the Spoon at http://tamingofthespoon.com/cranberry-pudding-cake-with-warm-butter-sauce/