Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce

Name: Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 237 milliliters packed dark brown sugar; 177 milliliters dried cranberries, chopped into 1/4-inch pieces; 4 larges egg yolks; 2 larges eggs; 237 milliliters all-purpose flour, plus extra for dusting the pan; 473 milliliters heavy whipping cream; 59 milliliters orange zest (from 2 large oranges); 0 teaspoons fine sea salt; 1 teaspoons fine sea salt, optional; 296 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter, at room temperature; 177 milliliters (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan; 1 teaspoons pure vanilla extract; 118 milliliters chopped walnuts, toasted; 118 milliliters yellow fine cornmeal

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 other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Cake Form

Oven

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.

Ingredients you will need

Baking Powder

Orange Zest

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Vanilla Extract

Cranberries

Butter

Sugar

Equipment you will use

Stand Mixer

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.

Ingredients you will need

Cranberries

Egg

Egg Yolk

All Purpose Flour

Equipment you will use

Spatula

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

Equipment you will use

Cake Form

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.

Equipment you will use

Oven

Remove the cake from the pan and transfer to a wire rack to cool completely.

Equipment you will use

Wire Rack

Frying Pan

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.)

Ingredients you will need

Caramel

Walnuts

Sauce

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.

Ingredients you will need

Brown Sugar