Cranberry Pudding Cake

Total Time
50mins
Prep 15 mins
Cook 35 mins

I loved this with low fat vanilla ice cream! I also think it is lower cal/fat than some other cranberry desserts -- and the cal count can probably be lowered with some minor changes. The original recipe calls for yellow cornmeal, but I used white cornmeal and vanilla - I used black walnut flavoring -- yummy! Recipe source: Bon Appetit (January 2008)

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. In a saucepan combine first 4 ingredients (cranberries - orange peel) and a pinch of salt. Bring to a boil, stirring occasionally until cranberries pop. Reduce heat and simmer for one minute. Remove from heat.
  3. In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
  4. In another bowl whisk together egg and sugar.
  5. Whisk in the milk, melted butter and flavoring (see note above)into the egg/sugar mixture.
  6. Pour cranberry mixture into an 8x8" pan. Pour batter over cranberries.
  7. Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
  8. Cool for 15 minutes before serving.
  9. Best served warm with ice cream, but I also liked it cold.
Most Helpful

I love the slight crunch the cornmeal adds. Mine didn't really come out with a pudding part...it was more like a sweet cornbread on top of sweetened cranberries. The cream didn't seem to separate out to form a pudding layer. Nevertheless it was delicious and I'm glad I made it!

BarbryT September 17, 2008

Awesome! And easy! Was gobbled up by my boyfriend's kids, and they are the pickiest eaters! I couldn't find black walnut flavoring so I used Hazelnut...I'm assuming any nutty flavor would work. Thanks!

dead_duck35 April 09, 2008

This is wonderful, I use frozen cranberries as that is all I only had a small amount of maple syrup so added in pancake syrup to make 1 cup which seemed to work well, thanks for sharing hon!

Kittencal@recipezazz February 02, 2008