Cranberry Maple Pudding Cake

Recipe by:

"We enjoyed this pudding cake that was originally printed in Bon Appetite (January 2008)."

Recipe: #25423       January 08, 2017



Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (181.1 g)
  • Calories 463.3
  • Total Fat - 22.3 g
  • Saturated Fat - 13.5 g
  • Cholesterol - 96 mg
  • Sodium - 469.2 mg
  • Total Carbohydrate - 63.6 g
  • Dietary Fiber - 2.6 g
  • Sugars - 44.6 g
  • Protein - 4.4 g
  • Calcium - 186 mg
  • Iron - 0.9 mg
  • Vitamin C - 5.2 mg
  • Thiamin - 0.1 mg

6-8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In
 

Step 1

Preheat oven to 400 degrees F.

Step 2

In a saucepan combine first 4 ingredients (-orange peel) and a pinch of salt; bring to a boil, stirring occasionally. Reduce heat and simmer for 1 minute. Remove from heat.

Step 3

In a bowl whisk together the dry ingredient (flour - baking powder plus 1/2 teaspoon salt).

Step 4

In another bowl this together egg and sugar together. Whisk milk, butter and extract into egg mixture. Add flour mixture to egg mixture; whisking to blend.

Step 5

Pour cranberry mixture into a 8 x 8 x 2 inch pan (or 11 x 7 x 2 inch pan) and pour batter over.

Step 6

Bake until cake is golden and cranberry mixture bubbles at edges (25-30 minutes). Cool 15 minutes.

Step 7

Serve cake warm topped with whipped cream or vanilla ice cream.

Tips & Variations


No special items needed.

Related