Cranberry Cornmeal Cake Recipe

Name: Cranberry Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter; 1 1/2 cups packed brown sugar, divided in half; 1 1/2 cups cranberries (fresh or frozen and thawed); 1/2 cup golden raisin; 2 eggs; 1 tablespoon vanilla extract; 1 1/4 cups all-purpose flour; 1/3 cup cornmeal; 1 1/2 teaspoons baking powder; 2/3 cup milk

Servings: persons

3/4 cup butter
1 1/2 cups packed brown sugar, divided in half
1 1/2 cups cranberries (fresh or frozen and thawed)
1/2 cup golden raisin
2 eggs
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
2/3 cup milk

1
Melt 1/4 cup of butter and pour into 9 inch round pan.
2
Tilt to grease sides, then sprinkle with 3/4 cup of the divided brown sugar.
3
Top with cranberries and raisins and then set aside.
4
In large mixing bowl, cream remaining butter and brown sugar until light and fluffy.
5
Add eggs, one at a time, beating well after each addition.
6
Beat in vanilla.
7
In separate bowl combine flour, cornmeal and baking powder, mix well.
8
Add flour mixture to creamed mixture along with milk.
9
Mix until well incorporated.
10
Carefully spread over cranberries and raisins.
11
Bake at 350 degrees for 55-60 minutes or until toothpick inserted near center comes out clean.
12
Cool for 10 minutes before inverting onto a serving platter.
13
Serve warm.

881

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup butter, 1 1/2 cups packed brown sugar, divided in half, 1 1/2 cups cranberries (fresh or frozen and thawed), 1/2 cup golden raisin, and more.

Yes, Cranberry Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Cornmeal Cake

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