Cranberry Maple Pudding Cake
"We enjoyed this pudding cake that was originally printed in Bon Appetite (January 2008)."
Categories: Comfort Food, Desserts, Cakes, 8 or 9 Inch, Dairy, Fruit, Cranberry, Easy/Beginner Cooking, Christmas, Entertaining, Winter, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
Recipe: #25423 January 08, 2017
- 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
Preheat oven to 400 degrees F.
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.
In a bowl whisk together the dry ingredient (flour - baking powder plus 1/2 teaspoon salt).
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.
Pour cranberry mixture into a 8 x 8 x 2 inch pan (or 11 x 7 x 2 inch pan) and pour batter over.
Bake until cake is golden and cranberry mixture bubbles at edges (25-30 minutes). Cool 15 minutes.
Serve cake warm topped with whipped cream or vanilla ice cream.
Tips & Variations
No special items needed.