Cranberry cornmeal bundt cake.

Cranberry cornmeal bundt cake. Credit: Lauren Chattman


For the cake:

2 cups unbleached, all-purpose flour

1 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup plain yogurt

1/4 cup milk

2 1/2 cups packed light brown sugar

1 cup (2 sticks) unsalted butter, softened

3 large eggs

2 teaspoons pure vanilla extract

2 cups fresh cranberries

For the glaze:

1 1/2 cups confectioners' sugar

2 tablespoons molasses

2 tablespoons milk, or a little more, if necessary

1/2 teaspoon ground ginger


1. Make cake: Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with nonstick cooking spray.

2. Whisk together flour, cornmeal, baking powder, baking soda and salt in medium bowl. Whisk together yogurt and milk in a small bowl.

3. Combine brown sugar and butter in a large bowl and beat with an electric mixer until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add eggs and beat, scraping down the bowl once or twice, until smooth. Stir in vanilla. Mix in flour mixture in 3 additions, alternating with the yogurt in 2 additions, and ending with the flour mixture. Stir in cranberries.

4. Scrape batter into prepared Bundt pan and smooth top with a rubber spatula. Bake until cake is golden and a toothpick inserted in the center comes out clean, 60 to 70 minutes. Let cake cool in pan for 10 minutes. Invert it onto a wire rack and cool completely.

5. Make glaze: In a medium bowl, whisk together confectioners' sugar, molasses, milk and ginger until smooth and thick but pourable. Scrape into a glass measuring cup. Place cake on a wire rack set over a rimmed baking sheet. Drizzle glaze over cake. Let stand until icing is set, about 30 minutes. Makes 12 servings.

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