Cranberry Cornmeal Cake Recipes

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CRANBERRY-ALMOND CORNMEAL CAKE



Cranberry-Almond Cornmeal Cake image

This warm, comforting slow cooker dessert is guaranteed to ward off the wintertime blues. Top with a scoop of simple vanilla ice cream for an extra layer of flavor. -Shannon Kohn, Simpsonville, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 10 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
3 large eggs, room temperature, lightly beaten
1 cup buttermilk
1/2 cup butter, melted
1-1/2 cups dried cranberries
1 can (12-1/2 ounces) almond cake and pastry filling
Optional: Confectioners' sugar and whipped cream

Steps:

  • In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter., Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, sprinkle with confectioners' and serve with whipped cream.

Nutrition Facts : Calories 506 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 433mg sodium, Carbohydrate 84g carbohydrate (50g sugars, Fiber 3g fiber), Protein 7g protein.

CRANBERRY CORNMEAL CAKE



Cranberry Cornmeal Cake image

Cornmeal gives a pleasant texture to this moist golden cake. With colorful cranberries and raisins on top, it's a delectable dessert that looks impressive at special events. Friends and family will never guess it's so quick to put together. -Emma Magielda, Amsterdam, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10-12 servings.

Number Of Ingredients 10

3/4 cup butter, softened, divided
1-1/2 cups packed brown sugar, divided
1-1/2 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
2 large eggs
3 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/3 cup cornmeal
1-1/2 teaspoons baking powder
2/3 cup whole milk

Steps:

  • Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside. , In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.

Nutrition Facts : Calories 312 calories, Fat 13g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 195mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY CORNMEAL CAKE



Cranberry Cornmeal Cake image

Just in time for the holidays, another way to use up all those cranberries...as either fresh or frozen can be used. Recipe comes from Quick Cooking Magazine.

Provided by DogAndCatDoc

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

3/4 cup butter
1 1/2 cups packed brown sugar, divided in half
1 1/2 cups cranberries (fresh or frozen and thawed)
1/2 cup golden raisin
2 eggs
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
2/3 cup milk

Steps:

  • Melt 1/4 cup of butter and pour into 9 inch round pan.
  • Tilt to grease sides, then sprinkle with 3/4 cup of the divided brown sugar.
  • Top with cranberries and raisins and then set aside.
  • In large mixing bowl, cream remaining butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • In separate bowl combine flour, cornmeal and baking powder, mix well.
  • Add flour mixture to creamed mixture along with milk.
  • Mix until well incorporated.
  • Carefully spread over cranberries and raisins.
  • Bake at 350 degrees for 55-60 minutes or until toothpick inserted near center comes out clean.
  • Cool for 10 minutes before inverting onto a serving platter.
  • Serve warm.

Nutrition Facts : Calories 375.7, Fat 15.8, SaturatedFat 9.5, Cholesterol 81.2, Sodium 190.4, Carbohydrate 55.8, Fiber 1.7, Sugar 36.9, Protein 4.2

CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE



Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 6 to 8 servings

Number Of Ingredients 17

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
Caramel Walnut Sauce, recipe follows
2 cups heavy whipping cream
1 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup chopped walnuts, toasted
3/4 teaspoon fine sea salt, optional

Steps:

  • 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. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
  • In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.

RUSTIC CANYON'S CRANBERRY ORANGE CORNMEAL CAKE



Rustic Canyon's Cranberry Orange Cornmeal Cake image

This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. The cake is on the dessert menu at the wonderful Santa Monica restaurant, Rustic Canyon. It was created by their pastry chef Zoe Nathan and was printed in the LA Times (Oct. 29, 2008 ). It's a great do-ahead cake, as it tastes even better the next day. Recipe can be halved- it will take about half the time to bake.

Provided by blucoat

Categories     Dessert

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 17

2 cups flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
3 eggs
1/4 cup maple syrup
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1 1/2 tablespoons vanilla
3/4 cup butter, plus
2 tablespoons butter (1 3/4 sticks)
1 1/2 cups sugar, plus
2 tablespoons sugar, divided
2 1/4 teaspoons salt
1 orange, zest of
2 cups ricotta cheese
2 1/2 cups cranberries, divided

Steps:

  • Heat the oven to 375°F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
  • With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
  • Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
  • Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.

CRANBERRY CORN BREAD



Cranberry Corn Bread image

A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?

Provided by HollyBerrie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 15

Number Of Ingredients 11

½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2 eggs, beaten
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  • Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
  • Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 13

12 tablespoons unsalted butter, softened, plus more for pan
3/4 cup all-purpose flour, plus more for pan
2 3/4 cups fresh or thawed frozen cranberries
1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/3 cup coarse cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup almond paste
3/4 cup plus 2 tablespoons granulated sugar
3 large eggs, separated
1/4 teaspoon pure vanilla extract
1/2 cup whole milk

Steps:

  • Preheat oven to 350 degrees with rack in center. Butter an 8-by-2-inch round cake pan. Line with a parchment circle cut to fit the 8-inch bottom, and butter the parchment. Coat with flour, tapping out excess; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until sizzling. Add cranberries and toss to coat, about 1 minute.
  • Add maple syrup and cinnamon to skillet. Cook, stirring gently, just until cranberries begin to burst, about 1 minute. Using a slotted spoon, transfer cranberries to the prepared pan. Return skillet with syrup to medium heat, and simmer until thickened, about 2 minutes. Pour syrup over cranberries; set aside.
  • In a large bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. Place remaining 6 tablespoons butter in the bowl of an electric mixer fitted with the paddle attachment. Crumble in almond paste, and beat on medium speed until smooth and combined, about 30 seconds.
  • With mixer running, gradually add 3/4 cup sugar to butter mixture; beat until creamy. Add yolks, beat until combined. Beat in vanilla extract. Add flour mixture in two batches, alternating with milk. Set batter aside.
  • In a clean mixing bowl, whisk egg whites until foamy. Gradually add remaining 2 tablespoons sugar, and beat until soft peaks form. Whisk 1/3 of the egg whites into batter, and then fold in the remaining whites.
  • Spread batter over cranberries in pan, smoothing with an offset spatula, and bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool, about 20 minutes. Invert cake onto a serving plate and serve at room temperature.

CRANBERRY-CARAMEL CAKE



Cranberry-Caramel Cake image

Combine a cornucopia of holiday flavors--eggnog, pumpkin pie spice, and cranberries--to dress up yellow cake mix, then top with easy homemade caramel.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup light eggnog or milk
1/2 cup vegetable oil
3 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream

Steps:

  • Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
  • Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
  • Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g

CRANBERRY-CORNMEAL QUICK BREAD



Cranberry-Cornmeal Quick Bread image

Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 5-by-9-inch loaf

Number Of Ingredients 10

8 ounces (2 sticks) unsalted butter, softened
1/2 cup plus 3 tablespoons sugar
1 1/4 cups (4 1/2 ounces) fresh cranberries
1 cup all-purpose flour
1/2 cup fine yellow cornmeal, preferably stone-ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon finely chopped candied ginger

Steps:

  • Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick) butter in a medium skillet over medium heat. Add 3 tablespoons sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5-by-9-inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.
  • Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.
  • Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.

CRANBERRY CORNBREAD



Cranberry Cornbread image

Give classic cornbread a tart twist by stirring in a favorite fall fruit.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 cup chopped fresh or frozen cranberries
2 tablespoons sugar

Steps:

  • Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
  • In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
  • In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

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ONE PERFECT BITE: CRANBERRY, ORANGE AND CORNMEAL CAKE
2014-11-20  · 1) Heat oven to 375 degrees. Grease a 9 x by 3-inch tall cake pan and line the bottom and sides with parchment paper. Grease paper and set aside. 2) In a medium bowl, whisk together flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together eggs, maple syrup, oil and vanilla. Set aside.
From oneperfectbite.blogspot.com
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CRANBERRY CORNMEAL CAKE – RECIPES NETWORK
2013-05-12  · 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. Step 2. 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 ...
From recipenet.org
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Top Asked Questions

What is the best recipe for a cranberry cake?
Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
How to bake corn bread with cranberries?
Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish. Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes.
What is the best way to cook cranberries in the oven?
Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish. Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl.
What is the best way to make cranberry muffins?
Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened.

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