CRANBERRY CORNMEAL CAKE
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.)
CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 17
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 AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE
Yield 6 servings
Number Of Ingredients 12
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.) Note from Food Network Kitchens: Due to your comments we have retested and changed this recipe. It may not match exactly what the chef did on the show. Caramel-Walnut Sauce 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 For the Caramel-Walnut Topping Sauce: 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. Yield: 2 cups Prep Time: 10 minutes Cook Time: 25 to 30 minutes
RUSTIC CANYON'S CRANBERRY ORANGE CORNMEAL CAKE
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
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.
CRANBERRY CORNMEAL CAKE
Cornmeal gives a pleasant texture to this moist golden cake. With colorful cranberries and raisins on top, it's a delectable dessert that looks impressive at special events. Friends and family will never guess it's so quick to put together. -Emma Magielda, Amsterdam, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside. , In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.
Nutrition Facts : Calories 312 calories, Fat 13g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 195mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-ALMOND CORNMEAL CAKE
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
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.
APPLE CRANBERRY UPSIDE-DOWN CORNMEAL CAKE
Number Of Ingredients 15
Steps:
- melt 2 TBS of the butter in the skillet over med. heat add apples;cook,stir 5 mins.until tender,remove from skillet in same skillet combine remaining butter and brown sugar,cook and stir over med. heat until butter melts,bring to boil,remove from heat,stir in milk Sprinkle with pecans and cranberries Arrange apples on top In a bowl combine flour,sugar,bk.pwdr.,salt in another bowl combine cornmeal,water, 1/4 C melted butter. Stir in eggs,vanilla and stir in flour mixture just to combine. pour over apples.
CRANBERRY CORNMEAL CAKE
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
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
CRANBERRY CORNMEAL CAKE
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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