Cranberry Cake

gluten free cranberry cornmeal cake with digestivi liquor

This cake is the essence of fall. Cornmeal lends a lovely, crunchy texture to this sweet-tart little delicacy, while a hit of lemon zest sends its flavors straight over the top. We've also used rosemary as an unexpected, savory counterpoint. We’ll serve this for Sunday brunch or an afternoon coffee, though it’s also lovely after dinner with a dessert wine like Vin Santo. In keeping with our Always-Eat-Cake-for-Breakfast motto, we’ve been known to sneak a slice before ten in the morning. We’re also really proud of this recipe because it’s featured in a story about Wild Apple in Anthology Magazine! This recipe is one of three Wild Apple Journal recipes you will find in their fall 2015 issue. (Prop styling by Nidia Cueva)

Serves 6-8

 
  • 12cup cornmeal (2.5 ounces) plus more for pan
  • 112teaspoons whole flax seed
  • 1teaspoon chia seed
  • 12teaspoon psyllium husk powder
  • 2cups cranberries, halved (8 ounces)
  • 34cup dried sour cherries, roughly chopped
  • 114cups rice-based gluten-free all-purpose flour (6.8 ounces)*
  • 2teaspoons baking powder
  • 12teaspoon ground cinnamon
  • 1teaspoon fine sea salt
  • 1teaspoon very finely chopped fresh rosemary (optional)
  • zest of 1 lemon, finely grated
  • 1cup sugar
  • 7tablespoons unsalted high quality butter, melted
  • 2large eggs
  • 12cup milk
  • 1teaspoon vanilla extract
  • confectioner’s sugar, for sprinkling
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
    1
  • Heat the oven to 350. Butter a 9-inch cake pan, line the bottom of pan with parchment paper, butter the paper and dust the pan with cornmeal. Use a coffee grinder to combine the flax, chia, and psyllium into a fine powder.
  • 2
  • Place dry cranberries and dry cherries in a small bowl, set aside. In a medium bowl whisk the flax powder with the cornmeal, gluten-free flour, baking powder, cinnamon, salt, rosemary and zest until well combined. Add 1 tablespoon of this flour mixture to the cranberries and cherries, set aside.
  • 3
  • In the bowl of an electric mixer, beat together the sugar and butter until fluffy, about 3 minutes. Add eggs and beat until fluffy and fully incorporated, about 5 minutes. Beat in the milk, add the flour mixture, and beat until the batter is fluffy and uniform, about 3 minutes more. Fold in the cranberry mixture.
  • 4
  • Pour the batter into prepared pan. Bake for about one hour, rotating pan front to back halfway through baking. Cake is done when a toothpick inserted in the center comes out clean and it begins to pull away from the edges. Remove cake from pan. Let cool completely on a wire rack, dust with confectioner's sugar.