Cranberry Cottage Cake with Lemon Sauce

Sherry Blizzard

By
@akflurry

I became involved with this recipe during my "I will not eat anything with fat in it stage 20+ years ago" My poor family suffered. One day, I threw out everything that had everything to do with fat! But I am pleased to say that I was blessed with the cookbook"Simply Colorado, Nutritious Recipes for Busy People from the Colorado Dietetic Association. There is no ISBN number but I have loads of recipes. Skinny Fries, Garbanzo Nuts to name a few
Send a letter to Colorado Dietetic Association, 6930 So. Bemis Street, Littleton, CO 80120. You won't be sorry to get this little charm.


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Rating:

Comments:

Serves:

6-8

Prep:

5 Min

Cook:

50 Min

Method:

Bake

Ingredients

FOR THE CAKE:

2 c
flour
2/3 c
sugar
2 tsp
baking powder
2/3 c
skim milk
1 large
egg
1/2 tsp
lemon extract al
2 c
whole cranberries

FOR THE SAUCE:

1/3 c
sugar
1 Tbsp
cornstarch
1 c
boiling water
3 Tbsp
lemon juice
2 Tbsp
butter
1 Tbsp
lemon rind

Directions Step-By-Step

1
Preheat the oven to 360F. Combine flour, sugar, and baking powder in a bowl. In another bowl combine milk, egg, oil and lemon extract.
2
Combine wet and dry ingredients and mix until well blended. Add the cranberries.
3
Pour into a grease baking dish (I used a 9" square pan)...the recipe calls for a 9" circle baking dish. Bake for 50 minutes or until toothpick comes out clean.
4
While the cake is baking, make the topping.
5
Combine boiling water with sugar and cornstarch to make a thick sauce.
6
Add the lemon juice, butter and lemon zest. Pour over the cake and serve.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Fat
Other Tags: Quick & Easy, Healthy