I’m still trying to use up all the odds and ends in my kitchen, I went for a light, breakfast-y, cranberry-cornmeal cake. I started by following a Giada recipe, but halfway through realized that it used dried cranberries, so I made a few quick substitutions and crossed my fingers. And it worked! The cake was moist, flavorful, and well balanced. I might reduce the sugar by 1/4 cup when I make it again, but other than that, a winner.
Cranberry Cornmeal Cake
Serves 8-10. Original recipe.
- 1 1/2 sticks butter, room temperature
- 1 3/4 c. sugar, divided
- 1 tsp. vanilla
- 2 whole eggs
- 2 egg yolks
- 2 c. fresh or frozen cranberries
- 1 c. AP flour
- 1/2 c. fine cornmeal
- 1 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 350°F. Grease and flour a 9 inch round cake pan.
- In a large bowl, cream together butter and 1 1/4 cups of the sugar until pale and fluffy. Add vanilla and stir to incorporate. Add eggs and egg yolks one at a time and stir to incorporate.
- In a medium bowl, whisk together flour, cornmeal, salt, and baking powder. Fold into wet ingredients in two batches.
- In a food processor, briefly pulse cranberries and remaining 1/2 c. sugar, until cranberries are in small pieces but not pureed. Gently stir cranberries into batter, then spoon into pan and smooth with a spatula. Bake for 50 to 55 minutes until a toothpick inserted into the center of the cake comes out clean, and the top of the cake is golden brown.