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!
Servings: 12 slices
Ingredients
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