Boozy Cranberry Cobbler 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. 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!

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5 from 1 vote

Boozy Cranberry Cobbler Cake

By Karina

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr

Servings: 12 slices

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!

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Ingredients 

USMetric

 

1x2x3x

For the Filling:

• ▢ 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

Cobbler Topping:

• ▢ 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

Instructions 

• 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.

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

Nutritional information was calculated per slice, 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!

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 162mg | Potassium: 51mg | Fiber: 2g | Sugar: 19g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!