Cranberry Sage Cornmeal Cake

American bakers have long turned to cornmeal for cakes with a tender, gently sweet crumb. Fresh cranberries and fragrant sage give this version a bright, herb-kissed character that feels both rustic and refined.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 312 cal
• 5g protein
• 48g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh cranberries
• 2 Tbsp finely chopped fresh sage leaves
• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1 tsp orange zest
• 2 Tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper so the cake releases cleanly.
2. 2In a medium bowl whisk together the cornmeal, flour, baking powder, and salt until evenly combined and no streaks remain.
3. 3In a large mixing bowl cream the softened butter with the granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer.
4. 4Beat in the eggs one at a time, then mix in the vanilla and orange zest until the batter looks smooth and fragrant.
5. 5Alternate adding the dry mixture and the milk to the butter mixture, beginning and ending with the dry ingredients, and stir just until no dry flour remains.
6. 6Fold in the fresh cranberries and chopped sage so the berries are evenly distributed and the sage is visible throughout the batter.
7. 7Scrape the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean and the top is golden.
8. 8Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and cool completely.
9. 9Dust the cooled cake lightly with powdered sugar just before slicing and serving so the cranberries and sage peek through.