Rustic Canyon's Cranberry Orange Cornmeal Cake
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
20
ingredients
- 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
directions
- 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.
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