Ingredients for Cranberry Cornmeal Cake
- 1 ¼ cups (285g) unsalted butter, softened
- 2 ¼ cups (450g) packed light brown sugar
- 1 cup (150g) fresh or frozen cranberries
- Golden Raisin
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 cup (120g) cornmeal
- 2 teaspoons baking powder
- 1 cup (240ml) milk
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How to Make Cranberry Cornmeal Cake
- Preheat oven to 350°F (175°C).
- Melt 1/4 cup (57g) of butter and pour into a 9-inch round baking pan. Tilt to coat the sides.
- Sprinkle 3/4 cup (150g) of brown sugar evenly over the melted butter.
- Evenly distribute 1 cup (150g) fresh or frozen cranberries and 1/2 cup (60g) raisins over the brown sugar.
- In a large mixing bowl, cream together 3/4 cup (170g) softened butter and 1 1/2 cups (300g) packed light brown sugar until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition.
- Beat in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (120g) cornmeal, and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
- Carefully pour the batter over the cranberry and raisin mixture in the prepared pan, spreading evenly.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
147g
Fat
47g
Carbs
18g
