Cranberry Cornmeal Cake

Name: Cranberry Cornmeal Cake
Yield: 6 to 8 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan; 1 cup all-purpose flour, plus more for the pan; 1/2 cup ﬁne yellow cornmeal; 1 teaspoon baking powder; 1/8 teaspoon ﬁne sea salt; 1/4 cup grated 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, at room temperature; 2 large eggs, at room temperature

December 20, 2011

Cornmeal, or polenta, is a staple ingredient in the Italian pantry and is used for both savory and sweet dishes. This not-too-sweet cake combines cranberries and orange, which remind me of the holidays—which is when I most often make this. It’s one of those versatile cakes you can serve for breakfast, with tea in the afternoon, or at the end of a big meal topped with a scoop of vanilla ice cream. I like to make a few extra to give as hostess gifts.

Recipe notes

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