I found this recipe in Bon Appetit and, while I haven't tried it yet, YUM--it sounds fantastic! Can't wait to give it a whirl.
2 cups fresh or frozen cranberries
1 cup pure maple syrup (grade B or grade A dark amber)
2/3 cup heavy whipping cream
3/4 tsp finely grated orange peel
Pinch plus 1/2 tsp salt
2/3 cup all-purpose flour
1/3 cup yellow cornmeal (preferably stone-ground)
1 1/2 tsp baking powder
1 large egg
3 tbsp sugar
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 tsp vanilla extract
Creme fraiche, softly whipped cream or vanilla ice cream
Position rack in center of oven and preheat to 400 degrees. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
Whisk flour, cornmeal, baking powder and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over.
Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with creme fraiche, whipped cream or vanilla ice cream.
