Cranberry Cake

from Sherry Charles

via Katherine Kriken

makes one 8-inch cake (serves 8 to 10)

12 tablespoons unsalted butter, divided

2 3/4 cups cranberries (12 ounce bag)

1/2 cup maple syrup

1/2 teaspoon cinnamon

3/4 cup flour

1/3 cup cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup almond paste

3/4 cup plus 2 tablespoons granulated sugar

3 large eggs, separated

1/4 teaspoon vanilla extract

1/2 cup milk

Preheat oven to 350 degrees with rack in center. Butter an 8 by 2-inch round cake pan. Line with a parchment circle cut to fit the bottom, and butter the parchment. Coat with flour, tapping out excess.

In a large skillet, heat 6 tablespoons butter over medium heat until sizzling. Add cranberries and toss to coat, about 1 minute. Add maple syrup and cinnamon. Cook, stirring gently, just until cranberries begin to burst, about 1 minute. With a slotted spoon, transfer cranberries to the cake pan. Simmer until syrup is thickened, about 2 minutes. Pour over cranberries. Reserve.

In a large bowl, mix flour, cornmeal, baking powder and salt. Place the remaining 6 tablespoons butter in the bowl of an electric mixer fitted with a paddle attachment. Crumble in almond paste and beat on medium speed until smooth, about 30 seconds. Gradually add 3/4 cup sugar to butter mixture and beat until creamy. Add egg yolks and vanilla and beat until combined. Add flour mixture in two batches, alternating with milk.

In a clean mixing bowl, whisk egg whites until foamy. Gradually add the remaining 2 tablespoons sugar and beat until soft peaks form. Whisk one-third of the egg whites into batter and fold in the remaining whites. Pour batter into cake pan over cranberries and spread batter over them. Bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool. Invert cake onto a serving plate and serve at room temperature.

This is an excellent cake and is very easy to make.