Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce Recipe

This Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce Recipe is a rustic and textural recipe, which is made with yellow cornmeal and tart dried cranberries. It’s the perfect holiday dessert, ready in about 1 hour and 30 minutes.

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Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce Recipe Ingredients

For the Cake:

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

For the Caramel-Walnut Sauce:

• 2 cups heavy whipping cream
• 1 cup packed dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1/2 cup chopped walnuts, toasted
• 3/4 teaspoon fine sea salt, optional

How To Make Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce

1. Prep the oven and pan: Place an oven rack in the center position and preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan, then dust it with flour, tapping out any excess to prevent sticking.
2. Combine dry ingredients: In a medium bowl, whisk together the 1 cup of all-purpose flour, cornmeal, baking powder, salt, and orange zest until well combined.
3. Coat the cranberries: Measure 3 tablespoons of the flour mixture into a separate small bowl. Add the chopped dried cranberries and toss them until they are fully coated. This prevents them from sinking to the bottom of the cake.
4. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar on medium speed for about 2 minutes until the mixture is light, pale, and fluffy. Beat in the vanilla extract.
5. Add the eggs: Add the egg yolks and the whole eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure the batter is smooth.
6. Finish the batter: With the mixer on low speed, gradually add the remaining flour mixture to the wet ingredients, mixing only until it is just incorporated. Remove the bowl from the mixer and use a spatula to gently fold in the flour-coated cranberries.
7. Bake the cake: Pour the batter into the prepared cake pan and smooth the surface. Bake for about 40 minutes, until the cake is golden brown and a tester inserted into the center comes out clean.
8. Cool the cake: Let the cake cool in the pan on a wire rack for 20 minutes. Afterward, carefully invert the cake out of the pan and transfer it to the wire rack to cool completely.
9. Make the sauce: While the cake cools, combine the heavy cream, brown sugar, and butter in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes until thickened. Stir in the toasted walnuts and sea salt. Cool to room temperature before serving.

Recipe Tips

• Why coat the cranberries: Dried fruit is heavy and tends to sink to the bottom of the batter during baking. Coating them in a bit of the flour mixture creates friction that holds them suspended throughout the cake.
• Why use cornmeal: Cornmeal adds a beautiful yellow color and a pleasant, rustic “crunch” or texture that contrasts perfectly with the soft crumb and sticky caramel sauce. Ensure you use fine cornmeal, not coarse polenta.
• How to tell if the sauce is done: The sauce should coat the back of a spoon. Remember that caramel thickens significantly as it cools, so take it off the heat while it is still slightly pourable.
• Room temperature ingredients: Using room temperature butter and eggs is critical for creating an emulsion that traps air, resulting in a fluffy cake rather than a dense one.

What To Serve With Cranberry and Cornmeal Cake

This rich cake is best served with items that cut through the sweetness of the caramel.

• Unsweetened whipped cream
• A cup of dark roast coffee
• Vanilla bean ice cream
• Fresh orange slices

How To Store Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce

• Refrigerate: The cake itself can be stored at room temperature for 2 days, but the caramel cream sauce should be refrigerated in an airtight container for up to a week. Reheat the sauce gently before serving.
• Freeze: Wrap the cooled cake (without sauce) tightly in plastic wrap and foil. Freeze for up to 3 months. The sauce can also be frozen in a sealed container, though the texture may change slightly upon thawing.

Cranberry and Cornmeal Cake Nutrition Facts

• Calories: 620
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 185mg
• Sodium: 240mg
• Total Carbohydrates: 68g
• Dietary Fiber: 2g
• Sugar: 45g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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