Cranberry Pudding Cake

READY IN: 50mins
Recipe by ellie_

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)

Top Review by BarbryT

I love the slight crunch the cornmeal adds. Mine didn't really come out with a pudding 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!

Ingredients Nutrition


  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.

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