| Level: | Intermediate |
| Total: | 1 hr 12 min |
| Prep: | 12 min |
| Inactive: | 20 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 12 min |
| Prep: | 12 min |
| Inactive: | 20 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
- 1 cup all-purpose flour, plus extra for dusting the pan
- 1/2 cup yellow fine cornmeal
- 1 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1/4 cup orange zest (from 2 large oranges)
- 3/4 cup dried cranberries, chopped into 1/4-inch pieces
- 1 1/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- 4 large egg yolks
- 2 large eggs
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 451 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 5 g |
| Cholesterol | 184 mg |
| Sodium | 108 mg |
| Serving Size | 1 of 8 servings |
| Calories | 451 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 5 g |
| Cholesterol | 184 mg |
| Sodium | 108 mg |
Reviews
I made two modifications to this recipe….I used semolina flour instead of cornmeal, and fresh chopped cranberries instead of dried. I’ve made it three times already and it came out perfect every time. Serve it with powdered sugar on the top and fresh whipped cream. #veryitalian
This was a delicious semi-fail. I read reviews that said the cake was dry and reviews that said you’re supposed to add orange juice. So I added the juice of half an orange. I checked the cake at the recommended time and it was not done at all. I checked 15 mins later, still not done. And when I had moved it the cake collapsed in the center. When it was finally done and we cut into it, the cranberries were still all at the bottom. Despite that it wasn’t pretty, it was super yummy and not dry at all.
According to the recipe as given by Giada on TV this morning, she also added 1/3 cup of orange juice to the butter/ sugar /egg mixture. I think it would add moisture. What do you think?
I made this cake lastnight, very good I liked it very much, I just had one problem it was a bit on the dry side. I checked the recipe and I didn’t miss a thing. That wont stop me from finishing it.
Giada never seems to dissappoint me, every single of her recipes are soooo delicious. This cake was so moist and that delicious orange flavor was a huge success. Definitely will do again.
Made this tonight…It came out moist with a nice orange flavor. However, I did exactly what Giada said to do with the cranberries and mine still ended up all along the bottom of the cake…Not sure why this happened? Although it was good, it was not my favorite, and I probably wouldn’t make it again.
I have made this cake four times and it was a huge hit every single time….not one crumb was left over. I was lucky enough to get a slice the last time I made it: One of my favorite recipes ever! Thanks Giada….you never disappoint.
Wow! What a delicous cake! It was moist and had lots of orange flavor. A great cake for brunch. I am going to try baking the batter in Texas muffin tins and making little cakes to give at Christmas. This recipe is a keeper!
I loved this cake!! I made it for my family and everyone really enjoyed it. I might hold off on the orange zest next time, however.
delicious!:)super happy with this beautiful cake:)