Ingredients
Units
Scale
Cake
- 3 tbsp room temperature butter
- 1 cup sugar
- 1 egg
- 1 tbsp orange zest
- 2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup frozen wild blueberries
- 1 cup frozen cranberries
- 1 tbsp flour
Vanilla Sauce
- 1/2 cup butter
- 1 tbsp flour
- 1 cup sugar
- 3/4 cup whipping cream
- 1 tbsp vinegar
- 1 tsp vanilla
Instructions
- Preheat oven to 350. Grease a 9X13 pan.
- Crean together the butter and sugar. Add the egg, vanilla, almond extract, and orange zest, mix well.
- Combine the flour, salt and baking powder.
- Alternate the flour to the creamed mixture, alternating with the butter milk.
- Lightly flour the cranberries and blueberries and fold into the batter.
- Place the batter into the prepared pan and bake for 50-55 minutes or until a cake tester comes out clean.
- Melt the butter in a heavy bottomed pot, add the sugar and flour, bring to a boil, cook for 2-3 minutes.
- remove from heat and whisk in the vinegar, vanilla and cream, allow to cool to room temperature.
- To serve spoon the warm sauce over the warm cake.
- Category: Baking