Cranberry And Cornmeal Cake With Caramel-Walnut Topping Sauce
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Cornmeal (yellow fine)1 tsp
Baking Powder3 tsp
Fine Sea Salt (optional)1.25 cups
Sugar1 tsp
Pure Vanilla Extract4 large
Egg Yolk2 large
Egg2 cups
Heavy Whipping CreamDirections:
1
Put an oven rack in the center of the oven
2
Preheat the oven to 350 degrees F
3
Butter and flour a 9-inch round cake pan
4
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest
5
Measure 3 tablespoons of the flour mixture into a small bowl
6
Add the chopped cranberries and toss until coated
7
Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes
8
Beat in the vanilla extract
9
Add the egg yolks and whole eggs, 1 at a time
10
Gradually add the flour mixture and mix until just incorporated
11
Using a spatula, gently fold in the cranberries
12
Pour the batter into the prepared cake pan and smooth the surface with a spatula
13
Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes
14
Cool for 20 minutes
15
Remove the cake from the pan and transfer to a wire rack to cool completely
16
Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce
17
(The cake can be made 1 day ahead
18
Store airtight in a plastic container
19
) In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat
20
Bring the mixture to a boil, stirring constantly
21
Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes
22
Stir in the walnuts and sea salt, if using
23
Allow the mixture to cool to room temperature before serving