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1
Heat the oven to 375u00b0F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
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2
In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
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3
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
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4
With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
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5
Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
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6
Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.
