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 (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan; 1 cup all-purpose flour, plus more for the pan; 1/2 cup fine yellow cornmeal; 1 teaspoon baking powder; 1/8 teaspoon fine sea salt; 1/4 cup grated 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, at room temperature; 2 large eggs, at room temperature

Servings: persons

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
1 cup all-purpose flour, plus more for the pan
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup grated 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, at room temperature
2 large eggs, at room temperature

1
Place an oven rack in the center of the oven and preheat the oven to 350F.
2
Butter and flour a 9-inch round cake pan.
3
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest.
4
Place 3 tablespoons of the flour mixture in a small bowl.
5
Add the chopped cranberries and toss to coat.
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.
7
Beat in the vanilla extract.
8
Add the egg yolks and whole eggs, one at a time.
9
Gradually add the flour mixture and mix until just incorporated.
10
Using a spatula, gently fold in the cranberries.
11
Pour the batter into the prepared pan; smooth the surface with a spatula.
12
Bake until the cake is golden and a cake tester inserted into the center comes out clean, 40 minutes.
13
Cool for 20 minutes.
14
Remove the cake from the pan and transfer to a wire rack to cool completely.
15
Cut the cake into wedges and serve.
16
(The cake can be made 1 day ahead.
17
Store in an airtight container.)

907

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 11 ingredients. The key ingredients include: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan, 1 cup all-purpose flour, plus more for the pan, 1/2 cup fine yellow cornmeal, 1 teaspoon baking powder, 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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