Cranberry Maple Pudding Cake Best Recipes

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CRANBERRY PUDDING CAKE

2022-11-16



Cranberry Pudding Cake image

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)

Provided by ellie_

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients:

  • 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)

Steps:

  • 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.

CRANBERRY-MAPLE PUDDING CAKE

2007-12-04



Cranberry-Maple Pudding Cake image

Great for dessert or breakfast.

Provided by Alice Medrich

Categories     Cake     Dessert     Vegetarian     Cranberry     Fall     Winter     Maple Syrup     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.
  • 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.

CRANBERRY PUDDING CAKE:

2022-11-16



Cranberry Pudding Cake: image

Make and share this Cranberry Pudding Cake: recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients:

  • 1 1/2 cups fresh cranberries
  • 1 1/3 cups water
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/4 cup shortening
  • 1/2 cup milk
  • 1/2 cup cut up dates
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2 tablespoons sugar
  • ice cream (optional)

Steps:

  • HEAT oven to 325°F Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
  • COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
  • SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
  • BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
  • Margo Oliver's Most Treasured Recipes.

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