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Tried this recipe out of Bon Appetit this week. I just made it in the DO instead of the baking dish. It was very good and different. The cranberries were cooked in maple syrup and the cake portion had cornmeal in it. I would definately make it again. Sorry the picture is so poor, I only had my phone camera to use.
Barbara

Barbara,

Looks delicious!!!

Can you post the recipe and cooking directions?

Sure Mike, here you go. Enjoy!

Cranberry-maple pudding cake

Bon Appétit | January 2008
Alice Medrich


Servings: Makes 6 to 8 servings


Ingredients2 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

PreparationPosition 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.

My DO conversion: I baked this in a 12" DO with 12 on bottom, 18 on top for about 25 minutes. It was very cold outside though.

Barbara