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, softened, divided; 1-1/2 cups packed brown sugar, divided; 1-1/2 cups fresh or frozen cranberries, thawed; 1/2 cup golden raisins; 2 large eggs; 3 teaspoons vanilla extract; 1-1/4 cups all-purpose flour; 1/3 cup cornmeal; 1-1/2 teaspoons baking powder; 2/3 cup whole milk

Servings: persons

3/4 cup butter, softened, divided
1-1/2 cups packed brown sugar, divided
1-1/2 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
2 large eggs
3 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/3 cup cornmeal
1-1/2 teaspoons baking powder
2/3 cup whole milk

1
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside.
2
In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins.
3
Bake at 350u00b0 for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.

639

kcal

Calories

Fat

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, softened, divided, 1-1/2 cups packed brown sugar, divided, 1-1/2 cups fresh or frozen cranberries, thawed, 1/2 cup golden raisins, 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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