FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 2CORNBREAD RECIPES >>> >  Cranberry Cornmeal Cake

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CRANBERRY CORNMEAL CAKE

 

King Arthur Flour Whole Grain Baking
by King Arthur Flour
These two ingredients, known to our forebears during the earliest Colonial times, are indeed something to be thankful for, especially when baked together. The berries are baked on the bottom of the pan, then the cake is inverted to reveal the jewel-like morsels crowning the top. This cake is best served warm, perhaps with a bit of vanilla ice cream.
Yield: One 9-inch cake, 10 servings
Baking Temperature: 350°F
Baking Time: 45 to 50 minutes



INGREDIENTS
Topping

• 4 tablespoons (1/2 stick, 2 ounces) unsalted butter
• 1/2 cup (3 3/4 ounces) packed light or dark brown sugar
• 1 1/2 cups (5 1/2 ounces) fresh or frozen cranberries, thawed if frozen
• 1/2 cup (3 ounces) golden raisins

Batter
• 1/3 cup (5 3/8 ounces) buttermilk
• 1 cup (4 7/8 ounces) whole yellow cornmeal
• 1/2 cup (2 1/8 ounces) unbleached all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup (1 stick, 4 ounces) unsalted butter
• 3/4 cup (5 5/8 ounces) packed light or dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons orange zest (optional)


DIRECTIONS
Combine the buttermilk and cornmeal in a small bowl; let the mixture soak for 30 minutes. Preheat the oven to 350°F.

To Make The Topping: Melt the butter and pour it into an ungreased 9-inch round cake pan. Tilt to grease the sides of the pan. Sprinkle with the brown sugar and top with the cranberries and raisins; set aside.

To Bake The Cake: Whisk together the flour, baking powder and salt in a small bowl. Cream together the butter and brown sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides and bottom of the bowl. Beat in the vanilla and orange zest (if using). Add the flour mixture alternately with the moistened cornmeal, stirring until batter is evenly combined. Carefully spread the batter over the cranberries and raisins in the prepared pan.

Bake until a toothpick inserted near the center of the cake comes out clean, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving platter.

Nutrition Information Per Serving (1/10 Cake, 100G): 12g whole grains, 345 cal, 16g fat, 4g protein, 21g complex carbohydrates, 27g sugar, 1g dietary fiber, 82mg cholesterol, 208mg sodium, 240mg potassium, 162RE vitamin A, 2mg iron, 107mg calcium, 154mg phosphorus.
 

RELATED RECIPES

  CORNBREAD RECIPES >>>   |   Walnut Currant Cornbread   |   Ash Cake, Pioneer (1913)   |   Blue Heaven Cornbread   |   Blueberry Streusel Cornbread   |   Broccoli Corn Bread   |   Cheddar Corn Bread   |   Cheddar Scallion Cornbread   |   Cornbread with Bacon & Cheese   |   Corn Bread   |   Cornbread 2   |   Corn Bread (1909)   |   Corn Country Squares   |   Corn Meal Galette (1893)   |   Corny Cornbread   |   Cranberry Cornmeal Cake   |   Dill Cornbread   |   Double Cornbread   |   Emeril's Cornbread   |   Firecracker Cornbread   |   Golden Corn Cake (1896)   |   Good For You Cornbread   |   Grand Traverse Cornbread   |   Hot Pepper Cornbread   |   Jalapeno Coconut Cornbread   |   Jalapeno Cheddar Cornbread   |   Jalapeno Corn Bread   |   Jalapeno Jack & Cheddar Cornbread   |   Johnnycake   |   Kentucky Corn Dodgers (1904)   |   Kitty's Cornbread (Rice Diet)   |   Loaded Cornbread   |   Mediterranean Corn Bread   |   Nutty Cornbread   |   Orange Corn Bread   |   Pepper Jack Cornbread   |   Plain Corn Bread,The Best (1913)   |   Quinoa Quinoa Cornbread   |   Soft Corn Bread   |   Southern Buttermilk Corn Bread   |   Southern Yeast Cornbread   |   Spicy Blue Corn Banana Bread   |   Spoon Bread (1909)   |   Texas Chili Corn Bread   |   Tomato Parmesan Corn Bread   |   Yankee Corn Bread   |   Yam Cornbread With Chilies 
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages