Cranberry Cornmeal Cake

Delightfully rustic yet effortlessly elegant, this Cranberry Cornmeal Cake is a perfect blend of hearty textures and bright flavors, making it a standout treat for any occasion. The unique combination of golden cornmeal and tart, juicy cranberries creates a moist, tender crumb that pairs sweetness with a tangy twist. Made with simple pantry staples like buttermilk and eggs and elevated with a touch of vanilla, this easy-to-bake cake comes together in just 15 minutes of prep time. Topped with a delicate dusting of powdered sugar, it’s the ideal dessert for holiday gatherings, brunch spreads, or an afternoon coffee break. Whether served warm or at room temperature, this cranberry-infused masterpiece will have everyone asking for seconds!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup All-purpose flour
• 1 cup Cornmeal
• 1 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 1 cup Buttermilk
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1.5 cups Fresh cranberries
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.

Step 3

In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix until fully combined.

Step 4

Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.

Step 5

Fold the fresh cranberries into the batter, ensuring they are evenly distributed.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges, then turn the cake out onto a wire rack to cool completely.

Step 9

Once cooled, dust the top with powdered sugar for an elegant finish, if desired.

Step 10

Slice and serve! Enjoy the perfectly balanced sweet and tangy flavors of this cranberry cornmeal cake.

Nutrition Facts

Serving size	(1311.4g)

Amount per serving	% Daily Value*
Calories	3297.1

Total Fat 122.9g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 657.2mg	0%
Sodium 2687.3mg	0%
Total Carbohydrate 517.3g	0%
Dietary Fiber 28.7g	0%
Total Sugars 242.2g
Protein 49.2g	0%

Vitamin D 208.9IU	0%
Calcium 406.5mg	0%
Iron 13.5mg	0%
Potassium 1154.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 5.8%

Carbs: 61.4%