Boozy Cranberry Cobbler Cake
This delicious and easy-to-make Boozy Cranberry Cobbler Cake is the perfect dessert for any occasion. Made with a moist and flavorful vanilla cake base and a sweet and tangy cranberry filling, this dessert is sure to be a hit with everyone.
This delicious and easy-to-make Boozy Cranberry Cobbler Cake is the perfect dessert for any occasion. Made with a moist and flavorful vanilla cake base and a sweet and tangy cranberry filling, this dessert is sure to be a hit with everyone.
- 1 tablespoon vanilla extract
- 1 egg
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1/2 cup brown sugar
- 1/2 cup brown sugar packed
- 2 1/2 cups cranberries (i used frozen slightly thawed but fresh would be fine)
- 1/3 cup maple syrup (i used sugar free)
- 4 tablespoons bourbon (more if you like it stronger!)
- 3 teaspoons cornstarch
- 1/2 cup light/low fat butter melted; or applesauce
- 1/2 cup unsweetened almond milk (or any milk)
- 1 cup light spelt flour (or plain/all purpose)
- Carbohydrate 36.892370877952 g
- Cholesterol 0.40833333250489 mg
- Fat 0.0906299998187539 g
- Fiber 0.00299999991572714 g
- Protein 0.383392499370419 g
- Saturated Fat 0.0560766665533349 g
- Serving Size 1 1 Serving (48g)
- Sodium 21.1099166581455 mg
- Sugar 36.8893708780363 g
- Trans Fat 0.00497174999144689 g
- Calories 148 calories
Step-by-step
- Preheat oven to 176c | 350f. Grease a 9-inch pie dish or a nonstick round baking pan with butter or cooking oil spray, and set aside.
- Combine all filling ingredients together in a medium sized bowl, mix well and set aside.
- In a separate bowl, whisk together the butter, milk and sugar until combined. Whisk in the egg. Add the flour, baking powder and salt, and whisk batter until smooth and lump free.
- Fill dish/pan with cranberry mix and evenly pour the cobbler cake batter over the top.
- Bake for about 35-45 minutes, or until the cranberry juices are bubbling and the cobbler cake is golden and firm to the touch.
- Allow to cool for 15 minutes before serving with ice cream, frozen yoghurt, etc!Happy Thanksgiving!
Bakers frequently err by failing to macerate acidic fruit before baking, leaving tart pockets that overpower the crumb. Cobbler-style cakes trace their lineage to early American settlers who adapted traditional puddings to cast-iron skillets by topping stewed fruit with drop batters. This specific dessert marries that colonial technique with the modern inclusion of distilled spirits. Bourbon introduced to fruit fillings reacts with natural sugars during baking, concentrating the aromatics as moisture evaporates.
Spelt flour provides a nutty flavor profile compared to standard wheat flour while maintaining structural integrity. Using light butter or applesauce cuts fat content without sacrificing the moisture required for a tender crumb. When scaling this formulation down for smaller households, divide all measurements by half while keeping the baking vessel proportional to maintain depth. Scaling upward requires a larger baking dish to ensure the batter layer remains thin enough to let the fruit bubble through.
Whisking the wet ingredients thoroughly before incorporating dry components prevents gluten overdevelopment, which creates tough textures. Pouring the batter directly over the fruit mixture allows the components to invert naturally during the thermal expansion of baking. Operators should grease the nine-inch pie dish thoroughly with butter to prevent the caramelized fruit sugars from bonding to the ceramic surface.
Bake the dessert at 350 degrees Fahrenheit until the internal juices reach a rolling boil and the surface turns golden brown. Pull the pan from the oven when the center springs back slightly under light finger pressure. Allow the finished cake to rest for fifteen minutes on a wire rack so the starch networks in the filling can set properly before portioning.
