Cranberry Cornmeal Cake

  • Level: Intermediate
  • Total: 1 hr 12 min
  • Prep: 12 min
  • Inactive: 20 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan

1 cup all-purpose flour, plus extra for dusting the pan

1/2 cup yellow fine cornmeal

1 teaspoon baking powder

1/8 teaspoon fine sea salt

1/4 cup orange zest (from 2 large oranges)

3/4 cup dried cranberries, chopped into 1/4-inch pieces

1 1/4 cups sugar

1/2 teaspoon pure vanilla extract

4 large egg yolks

2 large eggs

Directions

  1. 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.
  2. 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.
  3. 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.)

Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce