Cranberry-Maple Pudding Cake
A warm and comforting pudding cake that combines tart cranberries with rich maple syrup, creating a delicious self-saucing dessert. The cornmeal adds wonderful texture while orange zest brings a bright citrus note.
Ingredients
- •2 cups fresh or frozen cranberries
- •1 cup pure maple syrup (grade B or grade A dark amber)
- •⅔ cup heavy whipping cream
- •¾ teaspoon finely grated orange peel
- •½ teaspoon salt
- •⅔ cup all purpose flour
- •⅓ cup yellow cornmeal (preferably stone-ground)
- •1½ teaspoons baking powder
- •1 large egg
- •3 tablespoons sugar
- •½ cup whole milk
- •½ cup unsalted butter, melted
- •1 teaspoon vanilla extract
- •1 serving Crème Fraîche
- •1 serving softly whipped cream
- •1 serving vanilla ice cream
Cooking Instructions
- 1.
Position rack in center of oven and preheat to 400°F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
10 min
- 2.
Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over.
10 min
- 3.
Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.
43 min
