Cranberry Maple Pudding Cake Recipes

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ULTIMATE CRANBERRY PUDDING CAKE



Ultimate Cranberry Pudding Cake image

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Provided by Lisa Kreft

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g

CRANBERRY PUDDING CAKE



Cranberry Pudding Cake image

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)

Provided by ellie_

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

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)

Steps:

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

MAPLE PUDDING CAKE



Maple Pudding Cake image

Provided by Katie Lee Biegel

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
Kosher salt
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla ice cream, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
  • Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
  • Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.

GRANDMA PIETZ'S CRANBERRY CAKE PUDDING



Grandma Pietz's Cranberry Cake Pudding image

For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. -Lisa Potter, Camp Douglas, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings (2 cups sauce).

Number Of Ingredients 14

3 tablespoons butter, softened
1 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1 cup 2% milk
2 cups fresh or frozen cranberries, thawed
SAUCE:
2 cups packed brown sugar
1 cup water
1/2 cup sugar
3 tablespoons butter
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.

Nutrition Facts : Calories 311 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 125mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-MAPLE PUDDING CAKE



Cranberry-Maple Pudding Cake image

Great for dessert or breakfast.

Provided by Alice Medrich

Categories     Cake     Dessert     Vegetarian     Cranberry     Fall     Winter     Maple Syrup     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

2 cups fresh or frozen cranberries
1 cup pure maple syrup (grade B or grade A dark amber)
2/3 cup heavy whipping cream
3/4 teaspoon finely grated orange peel
Pinch plus 1/2 teaspoon salt
2/3 cup all purpose flour
1/3 cup yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1 large egg
3 tablespoons sugar
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Crème Fraîche, softly whipped cream, or vanilla ice cream

Steps:

  • 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. Remove from heat.
  • 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. Pour batter over.
  • 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.

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