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Orange Cornbread Cake

An Orange Cornbread Cake with Sugared Cranberries is a light yet sweet cake perfect for every occasion.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.