Cranberry Cornmeal Cake

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

1. Preheat oven to 350°F.  Grease and flour a 9 inch round cake pan.
2. 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.
3. In a medium bowl, whisk together flour, cornmeal, salt, and baking powder.  Fold into wet ingredients in two batches.
4. 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.