Cranberry Cornmeal Cake

Name: Cranberry Cornmeal Cake
Ingredients: 3/4 cup butter, softened, divided; 1-1/2 cups packed brown sugar, divided; 1-1/2 cups fresh or frozen cranberries, thawed; 1/2 cup golden raisins; 2 large eggs; 3 teaspoons vanilla extract; 1-1/4 cups all-purpose flour; 1/3 cup cornmeal; 1-1/2 teaspoons baking powder; 2/3 cup whole milk

10 ingredients

3 steps

Ingredients

3/4 cup butter, softened, divided
1-1/2 cups packed brown sugar, divided
1-1/2 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
2 large eggs
3 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/3 cup cornmeal
1-1/2 teaspoons baking powder
2/3 cup whole milk

Directions

1

Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside.
2

In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins.
3

Bake at 350° for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.