Cranberry Cornmeal Cake
Delightfully rustic yet effortlessly elegant, this Cranberry Cornmeal Cake is a perfect blend of hearty textures and bright flavors, making it a standout treat for any occasion. The unique combination of golden cornmeal and tart, juicy cranberries creates a moist, tender crumb that pairs sweetness with a tangy twist. Made with simple pantry staples like buttermilk and eggs and elevated with a touch of vanilla, this easy-to-bake cake comes together in just 15 minutes of prep time. Topped with a delicate dusting of powdered sugar, it’s the ideal dessert for holiday gatherings, brunch spreads, or an afternoon coffee break. Whether served warm or at room temperature, this cranberry-infused masterpiece will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 cup Buttermilk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh cranberries
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix until fully combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Fold the fresh cranberries into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges, then turn the cake out onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for an elegant finish, if desired.
Slice and serve! Enjoy the perfectly balanced sweet and tangy flavors of this cranberry cornmeal cake.
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 517.3 g | 188% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 242.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
