Grandma Pietz's Cranberry Cake Pudding (Print-Friendly Version)
Soft cranberry cake pudding balances sweetness of brown sugar with tart, vibrant cranberries. Classic comfort for holidays or family gatherings, featuring all-purpose flour and vanilla. One to keep handy.
# Ingredients You’ll Need:
→ For the Cake
01 -
3 tablespoons unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 large egg, at room temperature
04 -
2 cups all-purpose flour
05 -
2 teaspoons baking powder
06 -
1 pinch salt
07 -
1 cup 2% milk
08 -
2 cups fresh or thawed frozen cranberries
→ For the Sauce
09 -
2 cups packed brown sugar
10 -
1 cup water
11 -
1/2 cup granulated sugar
12 -
3 tablespoons unsalted butter
13 -
1/4 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 13 x 9-inch baking pan.
02 -
In a large mixing bowl, beat softened butter with granulated sugar until the mixture is crumbly. Add the egg and beat until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and the milk to the butter mixture, beating well after each addition. If desired, chop cranberries coarsely. Gently fold cranberries into the batter.
03 -
Pour the batter into the prepared pan and smooth the surface. Bake for 20–25 minutes, or until a toothpick inserted in the center emerges clean.
04 -
While the cake is baking, combine brown sugar, water, granulated sugar, and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugars. Continue to cook, stirring, until the sauce thickens slightly. Remove from heat and stir in vanilla extract.
05 -
Cut the warm cake into squares and serve immediately, spooning the hot sauce generously over each portion.
# Extra Suggestions:
01 -
For a tarter flavor, do not chop cranberries. For milder acidity, opt for coarsely chopped cranberries.