Cranberry-Maple Pudding Cake
The magazine said this could easily be a breakfast item as well as dessert. The cornmeal made it a bit savory. This was actually fun to make, and the long list of ingredients weren't so bad. I must admit, I had never cooked with fresh cranberries before, and it was a fun take on it. Or rather, I don't think I had ever made a pudding cake before either.
It's quite yummy, but definitely strong if you eat it by itself. The cake definitely needs ice cream or sweet whipped cream. Remember to let it cool down before partaking in it because the cake part still has absorb the bubbling juices. When you first take it out of the oven, it seems like there's still a layer of hot mixture at the bottom. Don't worry, the cake will absorb it while cooling down. Enjoy!
- 2 cups fresh or frozen cranberries
- 1 cup pure maple syrup (grade B or grade A dark amber)
- 2/3 cup heavy whipping cream
- 3/4 tsp finely grated orange peel
- Pinch plus 1/2 tsp salt
- 2/3 cup all-purpose flour
- 1/3 cup yellow cornmeal (preferably stone-ground)
- 1 1/2 tsp baking powder
- 1 large egg
- 3 tbsp sugar
- 1/2 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
- Creme fraiche, softly whipped cream, or vanilla ice cream
- Preheat oven to 400. Combine first 4 ingredients and pinch of salt in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
- Whisk flour, cornmeal, baking powder, and 1/2 tsp salt in a medium bowl. Whisk egg and sugar in another bowl. Whisk milk, melted butter, and vanilla into the egg mixture. Add flour mixture to egg mixture; whisk. Pour warm cranberry mixture into an 11x7 or 8x8 glass or ceramic baking dish. Pour batter over.
- Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with creme fraiche, whipped cream, or vanilla ice cream.