breakfast, recipe, snack, sweet

Chocolate Cranberry Cornmeal Cake

Β Is it bad I’m already dreaming of summer?

I mean, it’s not even February yet. And yet I catch myself re-imagining the feeling of warm sun on my face, the silky feeling of a warm breeze on my arms, and the incessant sound of birds. I actually miss the seagulls!

When I started dreaming of seagulls, I knew I had to find a remedy- and stat!

I am so glad I turned to cake. This cake offers the ultimate tangy-sweet combination I have yet to beat. The tartness of the cranberries offers a delightful kick, which is mellowed out by the almond extract and toothsome texture of the cornmeal. The whole thing finishes on a glorious, sweet and creamy note thanks to the chocolate.

It has been two weeks and I have already made this cake twice. I may even make it for my birthday. As long as I’ve got this treat between the rim of a bowl, I think I can put up with winter a little bit longer.

 

Chocolate Cranberry Cornmeal Cake

Ingredients:

– 1/2 cup plus 2 tbsp all-purpose flour
– 1/2 cup cornmeal
– 1 tsp baking powder
– 1/2 tsp salt
– 2 large eggs
– 1/2 cup granulated sugar
– 6 tbsp milk
– 1/2 tsp apple cider vinegar
– 1 tbsp honey
– 1 tsp almond extract
– 1/4 cup canola oil
– 1 cup fresh or frozen cranberries, whole
– 1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 F. Grease an 8×8-inch square pan.
2. In a medium size bowl stir together the flour, cornmeal, baking powder, and salt. Set aside.
3. In a larger bowl, whisk together the eggs and sugar, followed by the milk, vinegar, honey and extract. Fold the dry ingredients into the wet ingredients. Fold in the cranberries and chocolate.
4. Bake for 40-45 minutes or until golden brown and the cake is set. Allow it to cool for at least ten minutes before slicing. Serve warm or room temperature.

Recipe adapted from Bon Appetit.