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Cranberry Pudding Breakfast Cake Recipe

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This recipe for Cranberry Pudding Breakfast Cake is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
1 1/2 cups sugar
4 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 eggs
1/4 cup oil
1/2 tsp. almond flavoring
1/2 cup sour cream
3 cups fresh cranberries (or blueberries, etc.)

Directions:
Directions:
Pre-heat oven to 350º. In a large mixing bowl combine flour, sugar, baking powder and salt; sift together. In a separate bowl combine milk, eggs, oil, almond flavoring and sour cream; whisk together. Add liquid mixture to dry ingredients and stir together. When incorporated stir in cranberries.
Pour cake into well-greased tube pan. Bake for 50-60 minutes until toothpick come our clean. Place on cooling rack for 10 minutes and then remove from pan. Allow cake to cool.

Serve with butter cream sauce. Combine 1/2 cup butter, 1 cup sugar, and 3/4 cup half and half in a medium size pan; whisk together until it comes to a boil and remove from the heat. Drizzle butter cream sauce over each individual slice. ENJOY!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min. excluding baking time
Personal Notes:
Personal Notes:
Wonderful for Thanksgiving breakfast!!!

 

 

 

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