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)
- 2 cups cranberries
- 1 cup pure maple syrup (I used grade A amber)
- 2⁄3 cup whipping cream
- 1 orange, grated peel only
- 1⁄2 teaspoon salt
- 2⁄3 cup flour
- 1⁄2 cup cornmeal (see note in description)
- 1 1⁄2 teaspoons baking powder
- 1 egg
- 3 tablespoons sugar
- 1⁄2 cup milk (I used 1% milk)
- 1⁄2 cup butter, melted
- 1 teaspoon black walnut flavoring (see note in description)
- Preheat oven to 400 degrees F.
- 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.
- In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
- In another bowl whisk together egg and sugar.
- Whisk in the milk, melted butter and flavoring (see note above)into the egg/sugar mixture.
- Pour cranberry mixture into an 8x8" pan. Pour batter over cranberries.
- Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
- Cool for 15 minutes before serving.
- Best served warm with ice cream, but I also liked it cold.
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!
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!
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!