Cranberry-Maple Pudding Cake

Ingredients

• 0.7 cup all purpose flour 
• 1.5 teaspoons double-acting baking powder 
• 2 cups cranberries fresh
• 1 large eggs 
• 0.7 cup heavy whipping cream 
• 1 cup maple syrup dark pure (grade B or grade A amber)
• 0.8 teaspoon orange peel finely grated
• 1 pinch salt 
• 3 tablespoons sugar 
• 0.5 cup butter unsalted melted (1 stick)
• 1 teaspoon vanilla extract 
• 8 servings whipped cream 
• 0.5 cup milk whole
• 0.3 cup cornmeal yellow stone-ground (preferably )

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Position rack in center of oven and preheat to 400°F.
2. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute.
3. Remove from heat.
4. Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl.
5. Whisk egg and sugar in another medium bowl.
6. Whisk milk, melted butter, and vanilla into egg mixture.
7. Add flour mixture to egg mixture; whisk to blend.
8. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish.
9. Pour batter over.
10. Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes.
11. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.