Cranberry Orange Cornmeal Cake

Cornmeal cakes have long brightened American tables with their gentle grit and golden crumb. This loaf folds tart fresh cranberries and bright orange zest into a tender buttermilk batter for a bakery-style dessert that feels both rustic and festive.

Serves 8 · 20 min prep · 42 min cook

Estimate for one serving

• 295 cal
• 5g protein
• 46g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh cranberries
• 3/4 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/3 cup neutral oil
• 1/4 cup fresh orange juice
• 2 tsp orange zest
• 1 tsp vanilla extract
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment for easy release.
2. 2In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until no streaks remain.
3. 3In a separate bowl whisk the eggs, buttermilk, oil, orange juice, orange zest, and vanilla until smooth and emulsified.
4. 4Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; a few small lumps are fine—do not overmix.
5. 5Fold in the fresh cranberries, reserving a small handful to scatter on top for a bakery-style finish; the berries will stay whole and create bright red pockets.
6. 6Scrape the batter into the prepared pan, smooth the top, and press the reserved cranberries lightly into the surface.
7. 7Bake for 38 to 45 minutes until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out with only a few moist crumbs.
8. 8Cool the cake in the pan on a wire rack for 15 minutes, then turn it out and peel off the parchment.
9. 9Dust the warm cake lightly with powdered sugar so it melts just enough to cling to the cranberries.
10. 10Slice and serve slightly warm or at room temperature; the cornmeal gives a tender crumb that pairs perfectly with the tart cranberry bursts and orange perfume.