Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce Recipe

This Cranberry and Cornmeal Cake recipe is a moist and tender recipe, which is made with dried cranberries and fine cornmeal. It’s a great choice for holiday parties, ready in about 2 hours and 30 minutes.

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Cranberry and Cornmeal Cake 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.
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 combined flour mixture into a separate small bowl. Add the chopped dried cranberries and toss them until they are fully coated. This step prevents them from sinking to the bottom of the cake during baking.
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 until the mixture is light, pale, and fluffy, which should take about 2 minutes. 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 as needed.
6. Finish the Batter: With the mixer on low speed, gradually add the 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 use the spatula to smooth the surface. Bake for about 40 minutes, until the cake is golden brown and a cake tester or toothpick 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. After 20 minutes, 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 the mixture to a boil, stirring constantly. Reduce the heat and simmer, stirring occasionally, for 25 to 30 minutes, until the mixture has thickened. Stir in the toasted walnuts and sea salt, if using. Let the sauce cool to room temperature before serving.

Recipe Tips

• How to keep the cranberries from sinking? The most important tip is to toss the chopped cranberries in a few tablespoons of the dry flour mixture before folding them into the batter. This light coating helps them stay suspended in the cake as it bakes.
• Why use room temperature ingredients? Using room temperature butter and eggs is crucial for a light, fluffy cake. They emulsify much better, creating a smooth batter that traps air, which results in a finer, more tender crumb.
• What does “just incorporated” mean? When adding the dry ingredients, you should mix only until you no longer see streaks of flour. Over-mixing at this stage can develop the gluten in the flour, leading to a tough, dense cake.
• Can I make this ahead of time? Yes, the cake can be made one day ahead. Store it in an airtight container at room temperature. The sauce can also be made ahead and stored in the fridge; just warm it gently before serving.

What To Serve With Cranberry and Cornmeal Cake

This cake is designed to be served with its rich caramel-walnut sauce, but it’s also delicious with:

• A dollop of lightly sweetened whipped cream or mascarpone cheese
• A simple dusting of powdered sugar
• A scoop of vanilla bean ice cream

How To Store Cranberry and Cornmeal Cake

Room Temperature: Store the cooled, unsauced cake in an airtight container at room temperature for up to 2 days. Store the sauce in a separate airtight container in the refrigerator for up to a week. Freeze: Wrap the completely cooled cake tightly in plastic wrap, then in a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before serving. The sauce does not freeze well.

Cranberry and Cornmeal Cake Nutrition Facts

• Serving: 1 slice (of 10)
• Calories: 680kcal
• Protein: 8g
• Fat: 40g
• Carbohydrates: 75g
• Sugar: 50g
• Sodium: 250mg

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

FAQs

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