Cranberry Maple Pudding Cake W/Cream Cheese Ice Cream

At the risk of posting a fall themed recipe in March, I decided to throw caution to the wind and share this with you anyway.  It has become one of my favorite deserts and with Easter coming up, the thought of finishing of a ham and cheesy potato dinner with this pudding cake makes me want to weep with joy.  It also makes me drool a little bit…

Cranberries can be found frozen in your freezer section which is fortunate because most grocery stores don’t carry fresh cranberries year round, only in November and December.  I usually buy them up fresh and then throw 3 or 4 bags in my freezer for cooking during the winter months.  This recipe is the perfect example of that.  Add cream cheese ice cream and you can kiss those winter blahs goodbye!  Especially this year when spring seems to be dragging its feet!

This recipe doesn’t act like a regular pudding.  It is kind faking it actually.  When I think of a pudding cake, I think of the magic that happens when you bake a more traditional recipe, like Chocolate Pudding Cake.  This version is almost like a cobbler, but there is an actual batter that you pour over top instead of dropping dough.  However you classify it, it all adds up to fantastic-any season of the year.
One Year Ago: Honey Cheesecake Bars 
Two Years Ago: Peanut Butter & Jelly Bars & Lemon Spaghetti 

Cranberry Maple Pudding Cake
Adapted from Bon Appetit
This pudding cake is great for breakfast or dessert.  Its richness is best cut with ice cream but whipped cream is scrumptious as well!

Filling:
2 c fresh or frozen cranberries
1 c pure maple syrup
2/3 c heavy cream
Combine above ingredients in a small, heavy bottomed saucepan.  Bring to a boil and then turn the heat down, letting it bubble slowly for 1 minute.  Remove from heat and set aside.

Topping:
2/3 c all purpose flour
1/3 c cornmeal
3 T sugar
1 1/2 tsp baking powder
pinch of salt

Whisk together above ingredients.  In a separate bowl, whisk together:
1/2 c milk
1 tsp vanilla
1 egg
1/2 c (1 stick) melted butter

Whisk the wet ingredients into the dry ingredients.  Pour the warm cranberry mixture into a glass 9X9 square baking dish or small casserole dish.  Pour the topping batter evenly over the top of the fruit.  Carefully place in a 400 degree oven and bake for 28 minutes, or until golden brown and bubbly.  Let the pudding cake cool AT LEAST 20 minutes before enjoying.  Serve with vanilla ice cream, whipped cream, or cream cheese ice cream!