Cranberry Cornmeal Cake Recipes

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CRANBERRY CORNBREAD



Cranberry Cornbread image

During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup cranberries, halved

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-ALMOND CORNMEAL CAKE



Cranberry-Almond Cornmeal Cake image

This warm, comforting slow cooker dessert is guaranteed to ward off the wintertime blues. Top with a scoop of simple vanilla ice cream for an extra layer of flavor. -Shannon Kohn, Simpsonville, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 10 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
3 large eggs, room temperature, lightly beaten
1 cup buttermilk
1/2 cup butter, melted
1-1/2 cups dried cranberries
1 can (12-1/2 ounces) almond cake and pastry filling
Optional: Confectioners' sugar and whipped cream

Steps:

  • In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter., Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, sprinkle with confectioners' and serve with whipped cream.

Nutrition Facts : Calories 506 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 433mg sodium, Carbohydrate 84g carbohydrate (50g sugars, Fiber 3g fiber), Protein 7g protein.

CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE



Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 6 to 8 servings

Number Of Ingredients 17

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
Caramel Walnut Sauce, recipe follows
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

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.)
  • In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.

CRANBERRY CORNBREAD



Cranberry Cornbread image

Give classic cornbread a tart twist by stirring in a favorite fall fruit.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 cup chopped fresh or frozen cranberries
2 tablespoons sugar

Steps:

  • Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
  • In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
  • In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

CRANBERRY CORNMEAL CAKE



Cranberry Cornmeal Cake image

Just in time for the holidays, another way to use up all those cranberries...as either fresh or frozen can be used. Recipe comes from Quick Cooking Magazine.

Provided by DogAndCatDoc

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

3/4 cup butter
1 1/2 cups packed brown sugar, divided in half
1 1/2 cups cranberries (fresh or frozen and thawed)
1/2 cup golden raisin
2 eggs
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
2/3 cup milk

Steps:

  • Melt 1/4 cup of butter and pour into 9 inch round pan.
  • Tilt to grease sides, then sprinkle with 3/4 cup of the divided brown sugar.
  • Top with cranberries and raisins and then set aside.
  • In large mixing bowl, cream remaining butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • In separate bowl combine flour, cornmeal and baking powder, mix well.
  • Add flour mixture to creamed mixture along with milk.
  • Mix until well incorporated.
  • Carefully spread over cranberries and raisins.
  • Bake at 350 degrees for 55-60 minutes or until toothpick inserted near center comes out clean.
  • Cool for 10 minutes before inverting onto a serving platter.
  • Serve warm.

Nutrition Facts : Calories 375.7, Fat 15.8, SaturatedFat 9.5, Cholesterol 81.2, Sodium 190.4, Carbohydrate 55.8, Fiber 1.7, Sugar 36.9, Protein 4.2

RUSTIC CANYON'S CRANBERRY ORANGE CORNMEAL CAKE



Rustic Canyon's Cranberry Orange Cornmeal Cake image

This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. The cake is on the dessert menu at the wonderful Santa Monica restaurant, Rustic Canyon. It was created by their pastry chef Zoe Nathan and was printed in the LA Times (Oct. 29, 2008 ). It's a great do-ahead cake, as it tastes even better the next day. Recipe can be halved- it will take about half the time to bake.

Provided by blucoat

Categories     Dessert

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 17

2 cups flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
3 eggs
1/4 cup maple syrup
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1 1/2 tablespoons vanilla
3/4 cup butter, plus
2 tablespoons butter (1 3/4 sticks)
1 1/2 cups sugar, plus
2 tablespoons sugar, divided
2 1/4 teaspoons salt
1 orange, zest of
2 cups ricotta cheese
2 1/2 cups cranberries, divided

Steps:

  • Heat the oven to 375°F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
  • With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
  • Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
  • Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.

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