Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
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Haider khokhar
[email protected]Followed recipe exactly and cake turned out wonderful!
Latarsha Dunham
[email protected]I love the combination of cranberries and cornmeal. This cake is a great way to use up leftover cranberries.
Md Parvaj
[email protected]My family loved this cake! It was the perfect ending to our Thanksgiving dinner.
Akbal Hamidi
[email protected]This cake has the perfect amount of sweetness and tanginess. It's also very moist.
Cody Adams
[email protected]I made this cake for my family and they absolutely loved it. They all asked for the recipe.
Zaheer Bro
[email protected]This recipe is a keeper! I'll definitely be making it again.
Ibrahim Muna
[email protected]Not sure what I did wrong, but my cake didn't rise properly. Maybe I didn't mix the ingredients well enough?
Abdi wahid Fareh
[email protected]This was the perfect fall dessert. It felt cozy and comforting.
Indrajeet Chauhann
[email protected]I'm not a big fan of cranberries, but I loved this cake. The sweetness of the cranberries balanced out perfectly with the tanginess.
Ram Kapul
[email protected]This cake is so moist and flavorful.
Bilal Bial
[email protected]Followed the recipe but my cake turned out dry. Any tips on how to avoid this next time?
Imdad Meer
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it.
Omar Barznji
[email protected]Amazing! This is now my go-to cranberry cornmeal cake recipe.
Baba Khalid
[email protected]Easy to follow recipe. It was as simple as it sounds, and the taste was delicious.
Alexandra Ekins
[email protected]This recipe changed my life. A sweet and tangy cake that is perfect for any occasion!