Recipes Nugget Markets Signature Recipes
Cranberry Vanilla Pudding Cake with Hot Orange Butter Sauce
- Prep time
- 30 minutes PT30M
- Cook time
- 60–70 minutes PT60–70M
- Yield
- 12 servings
- Difficulty
Cranberry and orange are a classic combo that shine in this rich pudding cake. Top with a warm, buttery sauce infused with orange and vanilla for a sweet, aromatic finish.
Ingredients
Cranberry Vanilla Pudding Cake:
- 4 cups all-purpose flour, plus more for dusting pan
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 tablespoons salted butter, plus more for greasing pan
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 2 cups evaporated milk
- 1 package (12 ounces) fresh cranberries
Hot Orange Butter Sauce:
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 cup salted butter
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
Preparation
Preheat oven to 315°F. Grease and flour a 10-inch Bundt pan.
To make the cake, sift the flour, baking powder, and salt together, then set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add vanilla and orange zest and mix. Beat in the flour mixture, alternating additions with the evaporated milk. Fold in cranberries, then pour batter into prepared pan.
Bake cake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For the sauce, combine sugar and cream in a saucepan. Bring to a boil over medium heat, stirring constantly, then reduce heat and whisk in butter to emulsify. Remove from heat and stir in vanilla and orange zest. Let sauce cool for 10 minutes.
Glaze the cake by spooning or pouring the sauce over the top and allowing it to run down the sides. Serve additional sauce with each slice.
