Monday, December 16, 2013

Cranberry Orange Cornmeal Cake

Since I mentioned flours for baking as being included in the holiday shares I'm posting some ideas for adding cornmeal into your holiday menu's. Or, I guess it turned out to be holiday dessert table ideas. But Hey, you could have probably come up with cornbread and cornbread stuffing, so add a little crunch to your holiday cookies with this freshly ground meal.

TIP: If a recipe calls for fine cornmeal you should be able to use our cornmeal. However, it still has some larger chunks so you can pop it in the food processor/coffee grinder to make sure it's not too crunchy.

TIP: Our cornmeal is yellow, but if your recipe calls for white you can sub the yellow instead.

I would also like to try a blueberry cornmeal cake, but this one is more festive.


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


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 or dust with powdered sugar. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

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