Spring cleaning so often turns up a belt you haven’t seen in ages or a pair of shoes buried in the back of the closet you forgot you even bought.
For me, it also means finding stashes I’d overlooked in the freezer.
Cranberries, for instance.
Every winter holiday season, I always freeze an extra bag or two of fresh cranberries so that I can have their bright sweet-tart goodness around just a little bit longer.
Recently while rifling around the freezer, I came upon just such a bag. Thank goodness, too, because it made it so easy to bake up a pan full of “Saucy Cranberry Maple Pudding Cake.”
This homey dessert is featured in the new “Sinfully Easy Delicious Desserts” (Artisan Books) by Bay Area baking expert Alice Medrich. The cookbook, of which I recently received a review copy, is full of fuss-free desserts such as “One-Bowl Vanilla Cake” and “Chocolate Pudding Pie.” I especially love the lists of easy tips, such as “10 Ways to Flavor Whipped Cream” and “Things to Do with Gingerbread.”
Imagine a giant moist, tender cornbread muffin baked atop a cranberry compote. That’s what this cake is like.