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Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce (Giada De Laurentiis) Recipe

Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce (Giada De Laurentiis) Recipe

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Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce (Giada De Laurentiis)

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Ingredients:

Serving

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 tsp baking powder
1/8 tsp fine sea salt
1/4 cup orange
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 tsp pure vanilla extract
4 large egg yolks
2 large eggs
caramel walnut sauce, recipe follows
2 cups heavy whipping cream
1 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup chopped walnuts, toasted
3/4 tsp fine sea salt , optional

Directions:

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.)
Note from Food Network Kitchens: Due to your comments we have retested and changed this recipe. It may not match exactly what the chef did on the show.
Caramel-Walnut Sauce:
For the Caramel-Walnut Topping Sauce: In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.
Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	809.66 Kcal (3390 kJ)
Calories from fat	377.71 Kcal
		% Daily Value*
Total Fat	41.97g	65%
Cholesterol	281.29mg	94%
Sodium	445.62mg	19%
Potassium	357.51mg	8%
Total Carbs	101.17g	34%
Sugars	70.14g	281%
Dietary Fiber	3.43g	14%
Protein	12.96g	26%
Vitamin C	6mg	10%
Vitamin A	0.2mg	6%
Iron	2.5mg	14%
Calcium	143.6mg	14%

Amount Per 100 g
Calories	347.21 Kcal (1454 kJ)
Calories from fat	161.97 Kcal
		% Daily Value*
Total Fat	18g	65%
Cholesterol	120.63mg	94%
Sodium	191.1mg	19%
Potassium	153.31mg	8%
Total Carbs	43.38g	34%
Sugars	30.08g	281%
Dietary Fiber	1.47g	14%
Protein	5.56g	26%
Vitamin C	2.6mg	10%
Vitamin A	0.1mg	6%
Iron	1.1mg	14%
Calcium	61.6mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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