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Cranberry Maple Pudding Cake

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Rate this recipe 4.5/5 (11 Votes)

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

Details

Preparation

Step 1

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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