Cornmeal, or polenta, is a staple ingredient in the Italian pantry and is used for both savory and sweet dishes. This not-too-sweet cake combines cranberries and orange, which remind me of the holidays—which is when I most often make this. It’s one of those versatile cakes you can serve for breakfast, with tea in the afternoon, or at the end of a big meal topped with a scoop of vanilla ice cream. I like to make a few extra to give as hostess gifts.

　　

Ingredients

6 to 8 servings

　　3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan

　　1 cup all-purpose flour, plus more for the pan

　　1/2 cup fine yellow cornmeal

　　1 teaspoon baking powder

　　1/8 teaspoon fine sea salt

　　1/4 cup grated orange zest (from 2 large oranges)

　　3/4 cup dried cranberries, chopped into 1/4-inch pieces

　　1 1/4 cups sugar

　　1/2 teaspoon pure vanilla extract

　　4 large egg yolks, at room temperature

　　2 large eggs, at room temperature

　　

Step 1

Place an oven rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9-inch round cake pan.

　　

Step 2

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Place 3 tablespoons of the flour mixture in a small bowl. Add the chopped cranberries and toss to coat.

　　

Step 3

Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, one at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.

　　

Step 4

Pour the batter into the prepared pan; smooth the surface with a spatula. Bake until the cake is golden and a cake tester inserted into the center comes out clean, 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges and serve. (The cake can be made 1 day ahead. Store in an airtight container.)

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.