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. Happy Thanksgiving to all of my U.S readers!

And of course, I couldn’t resist and had to make something for you guys, which of course, I don’t mind at all… because I get to eat this glorious dessert.

So, what is it? Well, it’s a hybrid creation. A cross between a cobbler, and a cake. A cobbler cake. Full of cranberries that ‘I just don’t knowwww what to doooo with ma’seeeelffff…’

You’re welcome.

And it’s exactly what I wanted. My gift to you…

I accidentally on purpose fell over and spiked it with some bourbon — sweetened it with maple syrup AND brown sugar for extra caramel-y fudginess — and topped it with some frozen vanilla bean yoghurt. Coz that’s how I roll on Thanksgiving…

The tartness of the cranberries, with the sweetness of the maple syrup, and the hit of bourbon….well, it was a combinational hybrid of pure ‘R’ rated joy: ‘R’ stands for RAD of course.

I have another confession to make. (I seem to do these often. I needa priest). I never in my life tried Cranberries. I know! The shame!

I was born over in the U.S, in NY City… and never tried a freaking cranberry.

Well. It was about time. And in a cake was HELLO.

And I couldn’t stop picking at them. Especially drenched in Bourbon. The ultimate of dessert recipes on this entire blog is this cake.

In less than 50 minutes: from start to finish, I had this on the table with the frozen yoghurt running all over and absorbing through the cake to make it even more Cranberry-luscious than it already was.

The first time I tried this was with whisky. I had no bourbon. It was still good, but the Bourbon takes the cake, so to speak.

The warm aromas had me feeling like breaking out into a dance. On the tables. With a disco ball. Because really, is there any.other.way.to.partay? No.

So my fellow U.S party people! Happy Thanksgiving and make-this-cake!

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!Nutritional information was calculated using light/low fat butter and sugar free maple syrup. You can use apple sauce to replace butter if you wish to cut down calories and fat further!

Weight Watchers: 3pp per slice!

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Serves: 12 slices

Ingredients

For the Filling:

• 2½ cups cranberries (I used frozen slightly thawed, but fresh would be fine)
• ½ cup brown sugar
• ⅓ cup maple syrup (I used sugar free)
• 4 tablespoons bourbon (more if you like it stronger!)
• 1 tablespoon vanilla extract
• 3 teaspoons cornstarch

Cobbler Topping:

• ½ cup light/low fat butter , melted; or Apple sauce
• ½ cup unsweetened almond milk (or any milk)
• 1 cup light spelt flour (or plain/all purpose)
• ½ cup brown sugar , packed
• 1 egg
• 1½ teaspoons baking powder
• 1 pinch of salt

Instructions

• 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.
  

Filling:

• Combine all filling ingredients together in a medium sized bowl, mix well and set aside.

Topping:

• 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!

Notes

©2014 Cafe Delites. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please provide a link back to this post for the original recipe.

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 15.2g | Protein: 1.1g | Fat: 6.2g | Fiber: 1.4g