Cranberry Almond Cornmeal Cake Recipe

Cranberry Almond Cornmeal Cake Recipe

Ingredients :
1 package (8-1/2 ounces) cornbread/muffin mix
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
3 large eggs, room temperature, lightly beaten
1 cup buttermilk
1/2 cup butter, melted
1-1/2 cups dried cranberries
1 can (12-1/2 ounces) almond cake and pastry filling
Optional: Confectioners' sugar and whipped cream

In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter.
Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, sprinkle with confectioners' and serve with whipped cream.

Test Kitchen tip :
For an added layer of flavor, you can use cherry-flavored cranberries instead of regular. You can also soak cranberries in orange juice or liqueur just until plump, then proceed with the recipe.

Nutrition Facts :
1 serving: 506 calories, 17g fat (8g saturated fat), 82mg cholesterol, 433mg sodium, 84g carbohydrate (50g sugars, 3g fiber), 7g protein.

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