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orange cranberry cake

Gluten Free Orange Cranberry Cornbread Cake

by tw

My son’s teacher keeps sending him home with bags of oranges. Like lots and lots of oranges. I think in the past month we’ve gotten more than 4 dozen. Now, I’m sure he is asking for them and they’re probably leftovers from their morning snack or something, but I can’t figure out why she thinks we need sooooo many. My son likes them, but he only eats about one per week. So I’ve been trying to convince him to let me make marmalade ever since we saw Paddington 2 at the theater. Perhaps I will start my own marmalade business if I can just figure out how to get the teacher to send home bags and bags of sugar along with the fruit. This cake is the product of my son’s overabundant orange supply and his constant complaints about how I always bake chocolate things (because he hates chocolate). He wasn’t very keen on the cranberries, but he gives the cake 2 thumbs up with cranberries picked out. That’s about all I can ask for.

This recipe is also featured in the winter issue of Food Life Magazine, which is out this week!

orange cranberry cake

Gluten Free Orange Cranberry Cornbread Cake

This sweet and tart cake combines all the delicious flavors of wintertime
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 229kcal

Ingredients

  • 1 C Cornmeal
  • 1 ¼ C + 2 Tbsp Gluten Free 1-to-1 Flour divided
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • ¾ C Sugar
  • 2 Eggs
  • ¼ C + 2 Tbsp Olive Oil
  • ½ C Fresh Squeezed Orange Juice from 1 orange
  • C Non-Dairy Milk
  • 2 Tbsp Orange Zest from 1 orange
  • 2 C Cranberries fresh or frozen, divided

Icing:

  • 1 C Powdered Sugar
  • ¼ C Orange Juice

Instructions

  • Preheat oven to 375 degrees. Line the bottom of a spring form pan with parchment paper.
  • In a large size bowl, combine cornmeal, 1 1/4 C flour, baking powder, baking soda, salt, orange zest and sugar. In a second bowl, whisk the 2 eggs to a froth. Add the oil, orange juice and milk. Whisk well. Pour the wet ingredients into the dry and fold them together with a spatula.
  • In a small bowl, combine 1 1/2 C cranberries with remaining 2 Tbsp flour, make sure the berries are coated. Add the berries to the cake batter and fold in a few times. Pour the batter into the prepared pan.
  • Top with another 1/2 C of berries sprinkled over the cake. Bake for 45-50 minutes until toothpick inserted comes out clean. Remove to cool.
  • While cake is cooling, combine powdered sugar and orange juice in a small bowl. Mix until it forms a thin icing. Pour over the cooled cake. Let set, it will form a dry glaze. Cut and serve.
Nutrition Facts
Gluten Free Orange Cranberry Cornbread Cake
Amount per Serving
Calories
229
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
33
mg
11
%
Sodium
 
272
mg
12
%
Potassium
 
138
mg
4
%
Carbohydrates
 
43
g
14
%
Fiber
 
3
g
13
%
Sugar
 
29
g
32
%
Protein
 
3
g
6
%
Vitamin A
 
77
IU
2
%
Vitamin C
 
8
mg
10
%
Calcium
 
60
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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