Saucy Cranberry Maple Pudding Cake

Saucy Cranberry Maple Pudding Cake
Sang An
Provided by:
total prep
Crusty but tender and buttery cornmeal cake over juicy, tart cranberries in maple syrup is not quite pudding and not quite cake. Whipped cream or vanilla ice cream is a perfect topper, but the pudding is addictive on its own. Reheat any leftovers in the microwave.

Excerpted from Sinfully Easy Delicious Desserts by Alice Medrich/Artisan Books, 2012.

Ingredients

  • FOR THE FILLING:
  • 2 1/2 cups (10 ounces) fresh or frozen, thawed cranberries
  • 1/3 cup plus 1 tablespoon maple syrup (Grade B or Grade A dark amber is fine)
  • 1/4 cup water
  • FOR THE TOPPING:
  • 2/3 cup (3 ounces) unbleached all-purpose flour
  • 1/3 cup (1.5 ounces) fine or medium-grind cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 8 tablespoons (4 ounces) unsalted butter, melted and still warm
  • 1 teaspoon pure vanilla extract
  • Lightly Sweetened Whipped Cream or vanilla ice cream (optional)
  • EQUIPMENT:
  • 2-quart baking dish about 2 inches deep, or a 10-inch glass or ceramic pie plate
  • Electric mixer

Directions

  • Position a rack in the center of the oven and preheat the oven to 400°F. Butter the baking dish or pie plate.
  • To make the filling: Combine the cranberries, maple syrup, and water in a medium saucepan, bring to a simmer, and cook for 3 minutes.
  • Transfer 1/2 cup of the berries, with some juice, to a small bowl and set aside. Pour the remaining berries and juice into the baking dish and set in the oven to heat for about 5 minutes while you make the topping.
  • To make the topping: Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. Whisk the egg, milk, butter, and vanilla in another medium bowl. Add the flour mixture and whisk just until blended. Remove the baking dish from the oven and scrape the batter over the berries (without necessarily covering them all completely). Spoon the reserved berries and juice randomly over the batter.
  • Bake for 15 to 20 minutes, until the cornmeal topping is golden brown, feels crusty, and springs back when you press it with your fingers. Cool the pudding for 5 minutes or so before serving plain or with whipped cream or vanilla ice cream, if desired.