Cranberry Cornmeal Olive Oil Cake
Have you ever imagined a flavor and when you try to create a recipe around it it comes out exactly the way you imagined it? For some reason, tart cranberries, cornmeal and olive oil just sounded like an amazing combination in a cake and it is! Imagine an olive oil infused cake with a tender cornmeal crumb, dotted with sour cranberries then dusted generously with sugar. Well you don’t really have to imagine what a Cranberry Cornmeal Olive Oil Cake would taste like; you can just go get the ingredients for this and make it for Christmas!
One thing I love about this Cranberry Cornmeal Olive Oil Cake is how versatile it is. It is great as a dessert that isn’t overly sweet. It works beautifully as a festive side for a holiday meal (think cornbread and cranberry sauce all in one). You can even have it for breakfast or as an addition to you brunch table. It just works at any time. It is also one of my easier recipes to make. You only need one mixing bowl! You mix all the wet ingredients then sieve in the dry ingredients. Mix, pour, dot with cranberries and dust with sugar, bake and that’s it. I use a 9 by 13 inch pan so it bakes faster and more evenly. You can use a 9 by 9 inch pan, but be aware that the outside may be significantly darker by the time the inside is cooked. That is my only caution for this recipe; now you are ready to make it.
Cranberry Cornmeal Olive Oil Cake
Ingredients
- ¼ cup butter melted
- ½ cup olive oil
- 1 cup sugar and about 2-3 tbsps extra for dusting
- ¼ cup honey
- 3 eggs
- ½ cup milk
- 1 tsp vanilla
- 1½ cup ap flour
- ½ cup yellow cornmeal
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2½ cups fresh cranberries
Instructions
- Preheat oven to 350ºF. Grease a 9 by 13 inch pan and set it aside.
- In a large bowl, beat together butter, oil, sugar, honey, eggs, milk and vanilla until fully blended.
- Sift in flour, cornmeal, baking powder, baking soda and salt. Mix until well combined.
- Pour batter into greased baking pan.
- Scatter cranberries over the batter evenly. Then sprinkle the leftover sugar evenly over the batter.
- Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out dry.
- Let cool for about 10 minutes before serving.
