Cranberry Cake with Sauce Topping Recipe

Ingredients:

2 pcs of eggs (fresh)
1 c of sugar (white)
1 c of sour cream
1/4 tsp of baking soda (Arm & Hammer)
1-3/4 c of flour; sifted
1-1/2 tsp of baking powder (Calumet)
1 tsp of vanilla extract
2 c of cranberries (fresh); halved

For the Sauce:
1-1/2 c of sugar (granulated)
2 Tbsps of butter (unsalted)
2 tsps of vanilla
1 c of whip cream

Instructions:

Beat the sugar, sour cream, plus eggs in a mixing bowl. Save (2 tablespoons) of flour then combine the rest of the flour, Calumet, and soda. Add it to the mixture then add the vanilla. Mix thoroughly.

Dust the saved flour above the cranberries then mix them onto batter using a spoon. Transfer batter onto a 9×13-inch pan, buttered and slightly floured. Place inside the oven and bake for half an hour at 350 degrees F.

To make the sauce topping, combine cream, butter, and (granulated) sugar inside a saucepan above moderate heat. Let it boil for two mins while stirring frequently.

Take out from the heat and add the vanilla extract. Serve the warm topping above warm cake.

>> Cranberry Cake with Sauce Topping Recipe