Rustic Canyon's Cranberry Orange Cornmeal Cake

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 20
• 2 cups flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3 eggs
• 1/4 cup maple syrup
• 1/4 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons vanilla
• 3/4 cup butter, plus
• 2 tablespoons butter (1 3/4 sticks)
• 1 1/2 cups sugar, plus
• 2 tablespoons sugar, divided
• 2 1/4 teaspoons salt
• 1 orange, zest of
• 2 cups ricotta cheese
• 2 1/2 cups cranberries, divided

Recipe

• 1 heat the oven to 375°f grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
• 2 in a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. in a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. set aside.
• 3 in the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. mix just until thoroughly combined; do not overmix.
• 4 with the mixer running, slowly incorporate the egg mixture into the butter just until combined. with the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
• 5 gently pour the batter into the cake pan and smooth the top. scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
• 6 bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. place a loose piece of foil over the top of the cake if it starts to darken. cool the cake on a wire rack before removing it from the pan.