Cranberry and Sweet Corn Snack Cake

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Cranberry and Sweet Corn Snack Cake

60 MINUTES Cranberry
IDEAL FOR: Dessert Snack
Serves

8

Quick breads are the genesis of every baker. This delicious and easy snack cake is a gateway project into the kitchen for ambitious young bakers. A quick bread doesn’t have yeast, and it rises with chemical leavening (baking soda reacting to an acid)—no proofing required!

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 lemon, zested
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/3 sup butter, melted
  • 2 cups Naturipe® Cranberries, fresh or frozen
  • 1 cup corn kernels, fresh or frozen
  • 1/2 cup powdered sugar (optional)

DIRECTIONS

1. Preheat the oven to 375 °F. Grease and flour an 8-inch springform cake pan.
2. Combine all dry ingredients in one bowl.
3. Combine all the wet ingredients (except the corn and cranberries) in another bowl.
4. Fold dry ingredients into the wet, scraping the bowl until mixed well. Once combined, add in cranberries and corn.
5. Pour into the springform pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
6. Once the bread is cool, turn out onto a plate and dust with powdered sugar, if desired.

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