Rustic Cranberry Cornmeal Cake
This cake is a perfect addition to the holiday season. It has such a luscious texture, and has delicious pockets of tart cranberries scattered throughout. What really takes it over the top, though, is the caramelization of sugar, butter, cinnamon, cardamom and clove lining the bottom of the cake. It is definitely a cake with some character.
It tastes even better the day after baking, a welcomed quality given the often limited oven space during the holidays. It is absolutely delicious for breakfast the morning after, or really anytime.
Per usual, enjoy it with some Iraqi Tea or Turkish Coffee for some cozy vibes. Happy Thanksgiving!!
Rustic Cranberry Cornmeal Cake
A rustic cornmeal sponge cake with scattered bursts of cranberries, cardamom, clove and cinnamon. It has a luscious texture and is perfect for the holidays.
Ingredients
- 1 cup flour, (5 ounces)
- 2/3 cup fine or medium grain cornmeal, (3 ounces)
- 2 sticks melted and cooled unsalted butter, (8 ounces)
- 2 tbsp room temperature unsalted butter
- 4 large room temperature eggs
- 1½ cup sugar
- 2 tsp baking powder
- 2 cups cranberries
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ⅛ tsp clove
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F
- Prepare a 9 or 10" springform cake pan. With the 2 tbsp of softened butter, place a thin layer on the bottom of the pan. Then secure a sheet of parchment paper on top of that layer of butter. (I usually lay the parchment paper evenly on the bottom of the springform pan, then fasten the pan. You will be left the parchment lining on the bottom of the pan and the edges of the parchment outside of the pan. Feel free to also rip off some of the access paper outside of the pan. The parchment ensures the cake does not stick to the bottom of the pan.)
- With the remaining 2 tbsp of softened butter thickly layer the bottom and sides of the pan with butter. Next add the 2 cups of cranberries. Sprinkle ½ cup of the sugar, cardamom, cinnamon and cloves on top of the cranberries.*
- In a separate bowl, sift together flour, cornmeal and baking powder.
- In another bowl, with an electric mixer, whip eggs, sugar, salt and vanilla together until triple in volume, about 5 minutes.
- Fold flour mixture into egg mixture until just combined. Then fold in butter until just combined.
- Place cake mixture on top of cranberries in the springform pan.
- Bake for 45-50 minutes or until the top is golden and a toothpick comes out clean when inserted in center.
- Allow to cool, then remove from cake pan and parchment paper and enjoy!
- Stores for up to 3-5 days on your counter or fridge.
Notes
*I prefer arranging the cranberries this way rather than mixing throughout the batter. Some will migrate to to the top of the cake and some will linger back. It contributes to the rustic quality of the cake, and also allows for the cranberries to have a little coating of sugar and spice.
Made this because I had some extra cranberries leftover from another recipe, and served it to friends for dinner. It was delightful, everybody loved it! Great tastes between the sour cranberries, the spices, and the cornmeal. The vanilla isn’t listed in the ingredients, but it in the instructions it is – I used half a teaspoon but it seems flexible – could have used a teaspoon or so and wouldn’t have changed the flavor.
Hi Erin! Thanks for trying out this recipe. It is a lovely cake, and we are glad you enjoyed it! The vanilla has been added to the recipe, but you were right on to think a teaspoon! Thanks again 🙂
-The Three T Sisters