When I first began my journey in the cooking world, I bought a Betty Crocker’s Cookbook. It is one of my prized possessions. Inside was a recipe that I thought was pure magic. Hot Fudge Pudding Cake which was my inspiration for Cranberry Orange Pudding Cake.
To this day I still love and use my orange covered 1973 version of the Betty Crocker’s Cookbook. The binding is cracked, the front and back covers are about to fall off, but when I am looking for a time-tested recipe, its the first place I look.
Pudding cake is cake and sauce in the same pan. Cake batter topped with brown sugar and flour transforms into a moist, delicious cake with a yummy pudding hidden beneath.
I still remember the first time I made it. It came out perfect. I was proud beyond belief. Cranberry Orange Pudding Cake makes me feel the same way.
Cranberries and orange are a classic combination, tart with a pop of citrus. Who doesn’t love a cranberry orange scone or muffin? Our Cranberry Orange Bundt Cake is beautiful as it is delicious with that perfect cranberry orange combo.
Just a short word about the sugared cranberries, they keep beautifully in the refrigerator and can be used for garnish on food and tablescapes. They do require a bit of time but once made they can carry you through the holidays.
Cranberry Orange Pudding Cake is a simple rustic dessert that can be the star of any fall or winter meal.Print
3/4 cup brown sugar, packed
1 tablespoon flour
1 1/4 cup flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
Zest of 1 orange
1 cup fresh cranberries
1/4 cup fresh orange juice
1/2 cup heavy cream
2 tablespoons butter, melted
2 teaspoons vanilla
1 3/4 cup boiling water
Sugared Cranberries for garnish, if desired
Preheat oven to 350degrees.
Spray an 8-inch baking dish with non-stick cooking spray. Set aside.
Combine brown sugar and 1 tablespoon flour in a small bowl and set aside.
In a large bowl combine 1 1/4 cups flour, 3/4 cup sugar, baking powder, and salt. Add orange zest and cranberries, toss to mix. Make a well in the center of the mixture.
In a small bowl combine, melted butter, orange juice, cream, and vanilla, stir to mix.
Pour liquid into the well of the dry ingredients. Stir until just moist. Do not over mix.
Spread batter into prepared baking dish. The mixture will be quite thick.
Spread brown sugar flour mixture on top of the batter evenly.
Pour boiling water over brown sugar topped batter. Do not stir. The batter will rise to the top, and the brown sugar mixture forms the pudding at the bottom.
Bake for 35-45 minutes, until the cake springs back when touched in the center.
Remove from oven and allow to cool.
Serve warm with whipped topping.
Garnish with sugared cranberries if desired.
Rewarm leftovers in the microwave.
Keywords: cranberry, orange, cake, pudding, one pan dessert, bake
12 ounces fresh cranberries
1 cup water
1 cup sugar
1/2 cup sugar
1/2 cup sparkly sugar if desired
Rinse cranberries, place in a large bowl and set aside.
Bring 1 cup water and 1 cup sugar to a boil reduce heat and stir until sugar has completely dissolved.
Allow syrup to cool slightly.
Pour syrup over cranberries in bowl and place in refrigerator overnight.
Transfer cranberries to a parchment lined sheet using a slotted spoon. Let air dry for about an hour until they become tacky to the touch.
You can save the simple syrup for other uses.
If using two types of sugar combine them in a medium bowl. You can use just regular granulated sugar only.
Roll berries a handful at a time in the sugar and place on a baking sheet lined with parchment. Once all berries are rolled in the sugar, they can be used right away or kept in the refrigerator.
Sugared cranberries make a festive garnish for any holiday dessert to table setting.
Keywords: cranberries, sugar, garnish, festive, holiday