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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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) 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) |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
4. In another bowl whisk together egg and sugar.
5. Whisk in the milk, melted butter and flavoring (see note above)into the egg/sugar mixture.
6. Pour cranberry mixture into an 8x8 pan. Pour batter over cranberries.
7. Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
8. Cool for 15 minutes before serving.
9. Best served warm with ice cream, but I also liked it cold.
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