Boozy Cranberry Cobbler Cake
A beautifully textured cake spiked with just the right amount of bourbon and sweetened with maple syrup to celebrate Thanksgiving with a touch of sweetness!
Foto: Cafe DelitesIngredients
- 2½ cups cranberries (- I used frozen slightly thawed, but fresh would be fine)
- 1/3 cup brown sugar
- 1/3 cup maple syrup (option to use sugar free)
- 1/3 cup bourbon (or more if you like it stronger!)
- 1 tablespoon vanilla extract
- 3 teaspoons cornstarch
- ½ cup light/low fat butter (melted, or Apple sauce)
- ½ cup unsweetened almond milk (or milk of choice)
- 1 cup light spelt flour (or plain/all purpose)
- ½ cup brown sugar (packed)
- 1 large egg
- 1½ teaspoons baking powder
- 1 pinch salt
Steps
Preheat oven to 176℃ | 350℉. 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!
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