Ingredients
3 tablespoons butter, softened1 cup sugar1 cup 2% milk2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt2 cups fresh or frozen cranberriesSAUCE:1/2 cup butter, cubed1 cup sugar1/2 cup half-and-half cream1 teaspoon almond extract
Preparation
Preheat oven to 350°. Grease an 8-in. square baking pan.
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.
Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack.
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.
