Ingredients:
2 3/4 cups flour
2 1/4 cups sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sour cream
1/2 cup milk
1/4 cup oil
1/2 teaspoon almond extract
2 eggs
3 1/2 cups fresh cranberries
1/2 cup butter
1/2 cup whipping cream or 1/2 cup half-and-half
1 teaspoon vanilla
Directions:
Preheat oven to 375 F.
Greas 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.
Servings: 20
Time preparation: 15 min.
Time total: 70 min.