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
-
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)
-
1 egg
Instructions
- 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.