Cranberry And Cornmeal Cake With Caramel Walnut Topping Sauce Food

CRANBERRY CORNMEAL CAKE

Steps:

• 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.)

CRANBERRY WALNUT CRUMB CAKES

Steps:

• Make the Cake. Preheat the oven to 350 degrees F.
• Line the muffin tins with paper liners.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
• Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
• Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
• Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.

CRANBERRY CORNMEAL CAKE

Steps:

• Melt 1/4 cup of butter and pour into 9 inch round pan.
• Tilt to grease sides, then sprinkle with 3/4 cup of the divided brown sugar.
• Top with cranberries and raisins and then set aside.
• In large mixing bowl, cream remaining butter and brown sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• In separate bowl combine flour, cornmeal and baking powder, mix well.
• Add flour mixture to creamed mixture along with milk.
• Mix until well incorporated.
• Carefully spread over cranberries and raisins.
• Bake at 350 degrees for 55-60 minutes or until toothpick inserted near center comes out clean.
• Cool for 10 minutes before inverting onto a serving platter.
• Serve warm.

CRANBERRY CARAMEL SAUCE

Steps:

• In a food processor purée cranberries and transfer to a small bowl.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

CORNMEAL-CRANBERRY PANCAKES

Steps:

• Peel, core, quarter and cut the apples into 1-inch pieces. Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and simmer until the apples are soft and the juices thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water. About 5 minutes before the compote is done, stir the cornstarch mixture into the apples. Keep warm.
• Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
• In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
• Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple compote and lightly drizzled with caramel-butter sauce or maple syrup.