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!
Gluten Free Orange Cranberry Cornbread Cake
- 1 Cup Cornmeal
- 1 ¼ Cup + 2 tablespoon Gluten Free 1-to-1 Flour divided
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ Cup Sugar
- 2 Eggs
- ¼ Cup + 2 tablespoon Olive Oil
- ½ Cup Fresh Squeezed Orange Juice from 1 orange
- ⅔ Cup Non-Dairy Milk
- 2 Tablespoon Orange Zest from 1 orange
- 2 Cup Cranberries fresh or frozen, divided
- 1 Cup Powdered Sugar
- ¼ Cup Orange Juice
- Preheat oven to 375 degrees. Line the bottom of a spring form pan with parchment paper.
- In a large size bowl, combine cornmeal, 1 ¼ 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 ½ C cranberries with remaining 2 tablespoon 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 ½ 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.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.