Cranberry-Maple Pudding Cake
You can never have too many dessert recipes, so give Cranberry-Maple Pudding Cake a try. This recipe makes 8 servings with 527 calories, 6g of protein, and 28g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have milk, cornmeal, salt, and a few other ingredients on hand, you can make it.
Instructions
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.
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.
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.