Cranberry Maple Pudding Cake

Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups fresh or frozen cranberries

  • 1-cup maple syrup

  • 2/3

    cup whip­ping cream

  • 3/4

    tsp grated orange peel

  • 1/2

    tsp salt

  • 2/3

    c all pur­pose flour

  • 1/3

    c cornmeal

  • 1 1/2

    tsp bak­ing powder

  • 1

    egg

  • 3

    tbsp sugar

  • 1/2

    c milk

  • 1/2

    c but­ter, melted

  • 1

    tsp vanilla extract

Directions

Preheat oven to 400 F. Combine first 4 ingre­di­ents and a pinch of salt in saucepan. Bring to boil, stir­ring occa­sion­ally. Reduce heat and sim­mer 1 minute. Remove from heat. Whisk together flour, corn­meal, bak­ing pow­der and salt. In another bowl whisk together egg and sugar. Add milk, melted but­ter and vanilla to egg mix­ture. Add flour mix to egg mix­ture and whisk to blend. Pour warm cran­berry mix­ture into 8x8 bak­ing dish. Pour bat­ter over this. Bake cake until it is golden and cran­berry mix­ture bub­bles at its edges, about 28 min­utes. Cool for 15 minutes. Serve with crème fraiche, whipped cream or vanilla ice cream

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