Cranberry and Cornmeal Cake
Adapted from Giada's recipe:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/cranberry-and-cornmeal-cake-with-caramel-walnut-topping-sauce-recipe/index.html
Not everyone has as much of a sweet tooth as I (or Giada!) do. For my parents, I've halved the amount of sugar and orange zest in Giada's recipe and skipped the caramel walnut topping. I've found this cake to be an excellent holiday twist on the more traditional cornbread. Enjoy!
Ingredients
1 cup flour
1/2 cup fine yellow corn meal
1/8 teaspoon fine sea salt
1 teaspoon baking powder
1/8 cup orange zest (~1 large orange)
3/4 cup unsalted butter
3/4 cup sugar
1/2 teaspoon vanilla extract
4 large egg yolks
2 large eggs
3/4 cup dried cranberries, chopped into 1/4-inch pieces
Steps
1. Preheat oven to 350 degrees. Butter and flour a 9-inch round baking pan.
2. In medium bowl, whisk together all the ingredients in section one.
3. Measure out three tablespoons of the mix into another bowl and toss with the chopped cranberries till they're coated.
4. In a stand mixer with a paddle attachment, beat the butter and sugar on medium speed till light and fluffy (about 2 minutes).
5. Beat in the vanilla extract.
6. Add the eggs, one-by-one.
7. Gradually add the flour mix from section one until just incorporated. Do no overbeat.
8. Fold in the cranberries.
9. Transfer the mix to the baking pan. Bake until golden brown and until putting a toothpick in the center comes out clean, typically 40 minutes.
10. Let cool for 20 minutes and serve!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/cranberry-and-cornmeal-cake-with-caramel-walnut-topping-sauce-recipe/index.html
Not everyone has as much of a sweet tooth as I (or Giada!) do. For my parents, I've halved the amount of sugar and orange zest in Giada's recipe and skipped the caramel walnut topping. I've found this cake to be an excellent holiday twist on the more traditional cornbread. Enjoy!
Ingredients
1 cup flour
1/2 cup fine yellow corn meal
1/8 teaspoon fine sea salt
1 teaspoon baking powder
1/8 cup orange zest (~1 large orange)
3/4 cup unsalted butter
3/4 cup sugar
1/2 teaspoon vanilla extract
4 large egg yolks
2 large eggs
3/4 cup dried cranberries, chopped into 1/4-inch pieces
Steps
1. Preheat oven to 350 degrees. Butter and flour a 9-inch round baking pan.
2. In medium bowl, whisk together all the ingredients in section one.
3. Measure out three tablespoons of the mix into another bowl and toss with the chopped cranberries till they're coated.
4. In a stand mixer with a paddle attachment, beat the butter and sugar on medium speed till light and fluffy (about 2 minutes).
5. Beat in the vanilla extract.
6. Add the eggs, one-by-one.
7. Gradually add the flour mix from section one until just incorporated. Do no overbeat.
8. Fold in the cranberries.
9. Transfer the mix to the baking pan. Bake until golden brown and until putting a toothpick in the center comes out clean, typically 40 minutes.
10. Let cool for 20 minutes and serve!
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