To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
1 9-inch cake

INGREDIENTS:

PROCEDURE:

Preheat the oven to 350 degrees, butter a 9-inch round baking dish and then use a small pot to melt 4 Tbs of unsalted butter with 1/2 cup light brown sugar.

When the sugar has completely dissolved, everything is nicely combined and it starts to simmer, turn the heat off and

Let that cool down for a few minutes then add it to the buttered pan and sprinkle 2 cups of cranberries over the top of that.

Next, use an electric mixer to cream 1 stick of unsalted room temperature butter with 1 cup of loosely packed light brown sugar. Once that is nice and smooth, add 2 large eggs, one at a time, and 1 tsp of vanilla.

While that's happening, use another mixing bowl to combine 1 1/3 cup all-purpose flour with 1/4 cup cornmeal, 2 tsp baking powder and 1/2 tsp salt and mix it up.

You'll probably need to stop the mixer and scrape the bowl down once while it's mixing and then turn the machine back on and alternately add 1/2 cup milk and the dry ingredients until everything is just combined.

Pour the batter over the top of the cranberries, smooth out the top and place it on the center rack of the preheated oven.

It will take just about 45 minutes to bake and you'll want to use a toothpick test to check it for doneness.

Let it cool down in the pan for 15 minutes or so and then carefully turn it out onto a plate and let it cool down completely.

HINTS:

Try adding a little orange or lime zest to the cranberries and even a little fresh minced ginger for a little more depth of flavor.