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 information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9-inch round cake pan.
Step 2
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Place 3 tablespoons of the flour mixture in a small bowl. Add the chopped cranberries and toss to coat.
Step 3
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, one at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
Step 4
Pour the batter into the prepared pan; smooth the surface with a spatula. Bake until the cake is golden and a cake tester inserted into the center comes out clean, 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 and serve. (The cake can be made 1 day ahead. Store in an airtight container.)
