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1
Put an oven rack in the center of the oven.
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2
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
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3
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest.
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4
Measure 3 tablespoons of the flour mixture into a small bowl.
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5
Add the chopped cranberries and toss until coated.
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6
Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
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7
Beat in the vanilla extract.
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8
Add the egg yolks and whole eggs, 1 at a time.
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9
Gradually add the flour mixture and mix until just incorporated.
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10
Using a spatula, gently fold in the cranberries.
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11
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
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12
Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes.
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13
Cool for 20 minutes.
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14
Remove the cake from the pan and transfer to a wire rack to cool completely.
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15
Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce.
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16
(The cake can be made 1 day ahead.
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17
Store airtight in a plastic container.)
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18
For the Caramel-Walnut Topping Sauce: In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat.
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19
Bring the mixture to a boil, stirring constantly.
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20
Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes.
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21
Stir in the walnuts and sea salt, if using.
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22
Allow the mixture to cool to room temperature before serving.
