Cranberry-Maple Pudding Cake

Name: Cranberry-Maple Pudding Cake
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; Creme Fraiche, softly whipped cream, or vanilla ice cream

14 ingredients

3 steps

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
Creme Fraiche, softly whipped cream, or vanilla ice cream

Directions

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.
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.
3

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.