Orange Cornbread Cake
An Orange Cornbread Cake with Sugared Cranberries is a light yet sweet cake perfect for every occasion.
Servings 10 people
Ingredients
- 1 ½ cup flour
- ½ cup yellow corn meal
- ¾ cup sugar
- 3 ½ tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 2 eggs
- ½ cup olive oil
- ½ tsp vanilla extract
- ¼ tsp almond extract
- zest of one orange
- juice of one orange
- ¼ cup confectioners sugar
- ½ cup water
- 1 cup sugar
- 8 oz fresh cranberries
Instructions
- Preheat the oven to 350 F. In a sauce pan bring ½ a cup of water to boil and add in ½ cup of sugar until it is dissolved.
- Add in the bag of cranberries and mix to coat. Do not allow the cranberries to start popping or you'll end up with cranberry sauce.
- Drain the cranberries and set them on a baking sheet to cool for thirty minutes. In a large bowl combine the dry ingredients.
- In a smaller mixing bowl combine the wet ingredients and mix. Fold the wet mixture into the dry mixture until it is combined.
- Grease an 8 inch cake pan with coconut oil and place a round piece of parchment paper on the bottom of the greased pan.
- Pour the batter onto the parchment paper and place in the preheated oven. Bake the cake until a toothpick comes out clean for about 30 - 35 minutes.
- While the cake is baking, roll the cooled cranberries in the other ½ cup of sugar until they are coated and let sit. Meanwhile, prepare the orange glaze by combining the juice of one orange and ¼ cup of confectioners sugar. You want the glaze to have some consistency to it so continue to add sugar if it's still too runny.
- Once the cake is done baking, let cool and then use a knife along the edge of the cake and flip it onto a cake pan.
- Pour the glaze all over the cake and allow it to stream down the sides with glaze pooling along the edge of the cake.
- Place a heaping handful of sugared cranberries in the center of the cake and along the edge where the glaze has pooled along the edge of the cake.