Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Watch how to make this recipe.
Cranberry Cornmeal Cake
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- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 12 min
- Inactive: 20 min
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 451
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 5 g
- Cholesterol
- 184 mg
- Sodium
- 108 mg
- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 12 min
- Inactive: 20 min
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 451
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 5 g
- Cholesterol
- 184 mg
- Sodium
- 108 mg
Ingredients
Directions
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
