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Epicurious
Bon Appétit

Cranberry-Maple Pudding Cake

By Alice Medrich

4.5

(48)

An individual serving of cranberrymaple pudding cake with white frosting on a brown plate with a wooden spoon.
Photo by Antonis Achilleos

Great for dessert or breakfast.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

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 teaspoon finely grated orange peel
Pinch plus 1/2 teaspoon salt
2/3 cup all purpose flour
1/3 cup yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1 large egg
3 tablespoons sugar
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Crème Fraîche, softly whipped cream, or vanilla ice cream

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsDessertPuddingCakeCranberryBerryFruitOrangeCitrusCornmealFlourBreakfastGluten FreeNut FreeVegetarianMake AheadEasyBakingThanksgivingChristmasBon Appétit

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