Recipe courtesy of Giada De Laurentiis
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Cranberry Cornmeal Cake
Total:
1 hr 12 min
Prep:
12 min
Inactive:
20 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 12 min
Prep:
12 min
Inactive:
20 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

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.)

This recipe has been updated and may differ from what was originally published or broadcast.

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