Cranberry Cornmeal Cake Recipe

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

Jump to Recipe

Cranberry Cornmeal Cake Recipe Ingredients

• 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

How To Make Cranberry Cornmeal Cake Recipe

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.
5. Add Eggs and Vanilla: Beat the vanilla extract into the butter mixture. 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. Combine Wet and Dry: With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing only until it is just incorporated. Do not overmix.
7. Fold in Cranberries: Remove the bowl from the mixer. Using a spatula, gently fold the flour-coated cranberries into the batter.
8. 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.
9. 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 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 use a different pan? Yes, you could use an 8-inch square pan or a standard loaf pan. You will need to monitor the baking time, as it may change depending on the pan’s size and shape.

What To Serve With Cranberry Cornmeal Cake

This cake has a wonderful texture and flavor that pairs well with creamy or nutty toppings.

• The suggested Caramel Walnut Sauce
• 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 Cornmeal Cake

Room Temperature: The cake can be made 1 day ahead. Store it in an airtight container at room temperature. Refrigerate: For longer storage, you can keep the cake in an airtight container in the refrigerator for up to 4 days. 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.

Cranberry Cornmeal Cake Nutrition Facts

• Serving: 1 slice (of 10)
• Calories: 410kcal
• Protein: 6g
• Fat: 20g
• Carbohydrates: 52g
• Sugar: 30g
• Sodium: 85mg

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

FAQs

Try More Recipes:

• Gluten-Free Cinnamon Sugar Teacake Recipe
• Pineapple Pound Cake Recipe
• Dutch Oven Hoecakes Recipe