Cranberry Cornmeal Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRANBERRY CORNMEAL CAKE

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



Cranberry Cornmeal Cake image

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.

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

CRANBERRY CORNMEAL CAKE

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



Cranberry Cornmeal Cake image

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

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

CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 6 to 8 servings

Number Of Ingredients 17



Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce image

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.

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

CRANBERRY-ALMOND CORNMEAL CAKE

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



Cranberry-Almond Cornmeal Cake image

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.

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

CRANBERRY-ORANGE SNACKING CAKE

Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.

Provided by Kendra Vaculin

Categories     Cake     Dessert     snack     Quick & Easy     Cranberry     Cranberry Sauce     Butter

Yield Makes one 13x9-inch cake

Number Of Ingredients 14



Cranberry-Orange Snacking Cake image

Steps:

  • Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
  • Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
  • Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
  • In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
  • In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
  • Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
  • Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.

½ cup (1 stick) unsalted butter, cut into 2-inch pieces
1 14-oz. can cranberry sauce, jellied or whole berry
3 Tbsp. orange juice
1 Tbsp. orange zest
1 Tbsp. lemon juice
1¼ cup (250 g) granulated sugar
2½ cups (320 g) all-purpose flour
1 tsp. kosher salt
½ tsp. baking powder
¾ tsp. baking soda
½ tsp. ground cardamom
3 large eggs
1½ cups (320 g) plain whole-milk Greek yogurt
1 tsp. vanilla extract

CRANBERRY-MAPLE UPSIDE-DOWN CAKE

Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14



Cranberry-Maple Upside-Down Cake image

Steps:

  • Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries, and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes.
  • Remove cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan.
  • Return skillet with syrup to medium heat, and cook until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries, and let cool, about 10 minutes.
  • Place rack in center of oven, and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Set aside.
  • Place remaining 6 tablespoons butter in an electric mixer fitted with the paddle attachment. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside.
  • In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.
  • Spread batter over cranberries, and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate.

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

CRANBERRY-CORNMEAL QUICK BREAD

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



Cranberry-Cornmeal Quick Bread image

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.

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

RUSTIC CANYON'S CRANBERRY ORANGE CORNMEAL CAKE

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



Rustic Canyon's Cranberry Orange Cornmeal Cake image

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.

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

CRANBERRY CORN BREAD

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



Cranberry Corn Bread image

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

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

More about "cranberry cornmeal cake recipes"

CRANBERRY ORANGE CORNMEAL POUND CAKE - DASH OF SANITY
Preheat oven to 350 degrees. In the bowl of your mixer, add butter and sugar and cream on high speed for 3-4 minutes until light and fluffy. Turn mixer down to medium speed and add in eggs and egg yolk one at a time beating after each incorporation. Next, turn mixer down to low speed and add in cornmeal, flour, and baking soda until well ...
From dashofsanity.com


CRANBERRY DUMP CAKE - 2 WAYS - MOM FOODIE
Process. Preheat oven to 350 degrees F. Coat the interior of your baking dish with non-stick cooking spray. Drop two cans of jellied cranberry into the dish and gently mash down with fork. Spread cranberry to cover the bottom evenly. Pour a box of dry cake mix on top and spread out. Drizzle the butter over the top.
From momfoodie.com


CRANBERRY ORANGE CORNMEAL CAKE RECIPE - LOS ANGELES TIMES
2 ½ cups cranberries, divided. 1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper. 2. In a medium bowl, whisk together the ...
From latimes.com


CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING
1) Put an oven rack in the centre of the oven. Preheat the oven to 180°C/ gas mark 4. Butter and flour a 23cm round cake tin. 2) In a medium bowl, stir together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tbsp of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated.
From foodnetwork.co.uk


CELEBRATION PEAR AND CRANBERRY CORNMEAL CAKE - RICKI HELLER
Preheat oven to 350F (180C). Line a ten inch (25 cm) flan pan, springrorm pan or pie plate with parchment, or spray with nonstick spray. In a medium bowl, whisk together the coconut sugar, stevia, milk, vinegar, chia, vanilla and lemon zest until the sugar has dissolved. Add the coconut oil and whisk to blend.
From rickiheller.com


CRANBERRY CORNMEAL TORTE RECIPE - PILLSBURY.COM
Stir in flour, cornmeal and baking powder until well mixed. Spoon into greased and floured pan. Sprinkle with cranberries; press in slightly. 3. Bake at 350°F. for 40 to 45 minutes or until edges are golden brown. Cool at least 1 hour 15 minutes or until completely cooled. 4.
From pillsbury.com


CRANBERRY CAKE - CRANBERRY UPSIDE-DOWN CAKE RECIPE
Preheat oven to 350 F. In a medium-sized mixing bowl, whisk together flour, cornmeal, baking powder, and salt. In another medium-sized mixing bowl or the bowl of a stand mixer, beat almond paste until it is broken up and smooth. Mix …
From cupcakeproject.com


CRANBERRY CORNMEAL CAKE RECIPE - FOOD NEWS
To bake cake: Carefully spread batter over cranberries and raisins in prepared pan. Bake for 45 to 50 minutes or until cake tester inserted near center of cake comes out clean. Beat in the vanilla and orange zest (if using). Add the flour mixture alternately with the moistened cornmeal, stirring until batter is evenly combined. […]
From foodnewsnews.com


APPLE CRANBERRY CORNMEAL CAKE RECIPE - COOKING CHANNEL
Add the apples in a spiral pattern on top of the brown sugar. Dot the pan with the cranberries. For the cake: Whisk together the flour, cornmeal, baking powder, salt and vanilla bean seeds. Add the olive oil, granulated sugar and eggs to the bowl of a standing mixer outfitted with the whisk attachment and beat until smooth, about 4 minutes.
From cookingchanneltv.com


CRANBERRY PUMPKIN CORNMEAL RICE CAKE - SIMPLE CHINESE FOOD
Cranberry Pumpkin Cornmeal Rice Cake Pumpkin cornmeal pudding is soft and sweet. It is more delicious than cakes. It can also be used as a staple food. Putting some cranberries, dates, raisins and the like is more popular with children. Steaming the staple food is usually done in a steamer. Now there is a steamer, an electric steamer, and this ...
From simplechinesefood.com


CRANBERRY-CORNMEAL QUICK BREAD RECIPE | EPICURIOUS
Position rack in center of oven and preheat to 350°F. Spray 9x5x3-inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in …
From epicurious.com


CRANBERRY UPSIDE DOWN CAKE - DAVID LEBOVITZ
Preheat the oven to 350ºF (180ºC). In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt. In the bowl of a stand mixer, or by hand in a mixing bowl with a spatula, beat the ½ cup of butter, granulated sugar and lemon zest at medium high speed for 3 to 5 minutes, until very light and fluffy.
From davidlebovitz.com


ONE PERFECT BITE: CRANBERRY, ORANGE AND CORNMEAL CAKE
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


BLUEBERRY CORNMEAL CAKE | RICARDO
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper. In a bowl, combine the flour, cornmeal, baking powder and salt. In another bowl, cream the butter and sugar with an electric mixer for 5 minutes or until the mixture turns pale.
From ricardocuisine.com


ORANGE CRANBERRY CORNMEAL CAKE – BATTER UP WITH SUJATA
Orange cranberry cornmeal cake with whole wheat flour and Soyabean flour. A very easy to make, soft, moist and delicious orange flavoured cake with dried cranberry. I have used nutritious cornmeal in the cake. Not only easy to digest it has also Cancer-Fighting Properties. Cornmeal has iron, zinc, niacin, potassium, phosphorus, magnesium and even has…
From batterupwithsujata.com


8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND …
this link opens in a new tab. This gluten-free cornmeal and almond flour cake is made lovely and moist with the addition of plain yogurt. It's delicately flavored with orange juice and orange zest, and packed with slices of fresh quinces. Allow the cake to cool before topping with sliced almonds for a crunchy finish.
From allrecipes.com


CRANBERRY CORNMEAL SKILLET CAKE - PERFECT FOR THE HOLIDAYS | JO EATS
Preheat oven to 350° F. Grease a 10 inch cast iron skillet with non-stick spray or softened butter. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda. Set aside. In a large bowl beat together the butter and both sugars, until light and fluffy, using a stand or handheld mixer.
From joeats.net


CRANBERRY CORNMEAL CAKE | PUNCHFORK
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
From punchfork.com


CRANBERRY CAKE IN A DUTCH OVEN - OUTDOOR FEEDS COOKING
Cornmeal and cranberries are the key ingredients of this cake. Cornmeal creates a sweet, hearty and tender crumb. When the cranberries are cooked, they become juicy and create light sour taste. When brown sugar is added to the flour the cake will have a sweet and sour taste with a great texture. How to bake a cake in a dutch oven
From outdoorfeeds.com


CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE
Need a vegetarian dessert? Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce could be an excellent recipe to try. One portion of this dish contains about 8g of protein, 54g of fat, and a total of 861 calories. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick ...
From fooddiez.com


CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE
Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce might be just the dessert you are searching for. One serving contains 861 calories, 8g of protein, and 54g of fat. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 12 minutes. If you have baking powder, vanillan extract, walnuts, and a few ...
From fooddiez.com


CRANBERRY CORNMEAL CAKE - CHAMPSDIET.COM
Skip to content. Home; Articles; Calorie Calculator; Favourite Recipes; For advertisers; All Categories
From champsdiet.com


CRANBERRY CORNMEAL CAKE RECIPE - BREAD RECIPES
Nutrition Information Per Serving (1/10 Cake, 100G): 12g whole grains, 345 cal, 16g fat, 4g protein, 21g complex carbohydrates, 27g sugar, 1g dietary fiber, 82mg cholesterol, 208mg sodium, 240mg potassium, 162RE vitamin A, 2mg iron, 107mg calcium, 154mg phosphorus.
From foodreference.com


CRANBERRY CORNMEAL BREAD RECIPE - FOOD NEWS
Category Healthy Recipes, Healthy Bread Recipes. Preheat oven to 400 degrees F. Coat a 10-inch cast-iron skillet (or 9-inch metal cake pan) with cooking spray. Set aside 2 tablespoons cornmeal in a small bowl. Whisk the remaining cornmeal, whole-wheat flour, baking powder, baking soda and salt in a large bowl.
From foodnewsnews.com


CRANBERRY AND CORNMEAL UPSIDE-DOWN CAKE RECIPE - BON …
Step 2. Beat together granulated sugar and remaining 8 Tbsp. (1 stick) butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to …
From bonappetit.com


CHOCOLATE CRANBERRY CORNMEAL CAKE
A festive Cranberry Bundt Cake makes a deliciously impressive holiday dessert. The sweetness of the cake contrasts nicely with the tartness of the fresh berries, and the icing on the cake is a sweet orange glaze that puts this stunning cake in a league of its own!
From pinterest.ca


RUSTIC CRANBERRY CORNMEAL CAKE - THREE TEAS KITCHEN
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 …
From threeteaskitchen.com


CRANBERRY CORNMEAL HAIR CAKE RECIPE - SIMPLE CHINESE FOOD
1. Put the cornmeal and flour together, mix well, dissolve the yeast with water, pour into the flour, add warm water and stir to make a wet dough
From simplechinesefood.com


ZOE NATHAN'S CRANBERRY ORANGE CORNMEAL CAKE - THE WEDNESDAY …
1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch springform pan and line the bottom with parchment paper. 2. 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.
From thewednesdaychef.com


CORNMEAL CAKE | DELICIOUS CHINESE FOOD
Prepare ingredients: cornmeal, white flour, cranberry, yeast, water, eggs, and sugar. 2 First weigh 150 grams of flour, 150 grams of cornmeal and 25 grams of white sugar into the pot.
From chinesefood.pythonwood.com


CORNMEAL CAKE RECIPES RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


CRANBERRY-CORNMEAL QUICK BREAD RECIPE | BON APPéTIT
Position rack in center of oven and preheat to 350°F. Spray 9x5x3-inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in …
From bonappetit.com


CORNMEAL BERRY SHEET CAKE - FOOD LOVIN FAMILY
A subtly sweet cake with a delicious cornmeal texture. Serve with a dollop of whipped cream for an amazing summer dessert. Serve with a dollop of whipped cream for an amazing summer dessert. I love desserts that call for berries like this blueberry lemon pie and this cranberry cherry dump cake .
From foodlovinfamily.com


CRANBERRY CORNMEAL CAKE | JUST DESSERTS, FOOD, BAKING
Apr 11, 2014 - Simple recipes for baked treats and Asian cooking.
From pinterest.ca


CRANBERRY CORNMEAL CAKE BY SARAH CHENG - FOODRHYTHMS
This cake is moist and not too sweet, making it great for dessert or breakfast. Greek yogurt and soy milk give it the moist, and the cranberries bring bursts of tart through the cake. I first saw the recipe on butterlust, who adapted the recipe from Vintage Cakes . Both recipes are very good, and I’ve changed them slightly to use fat free yogurt (plus soy milk) instead of full fat yogurt ...
From foodrhythms.com


    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #fruit     #dinner-party     #holiday-event     #cakes     #christmas     #berries     #taste-mood     #sweet     #4-hours-or-less

Related Search