This cake is another variation of my Cornmeal Buttermilk Cake. I know I've made it several different ways, like the Apple Spice version I just posted, but its just SO GOOD. I love the tart cranberries and orange zest combined with the richness of the buttermilk and offset by the sweet orange glaze thats spiced with cinnamon and cardamom. Its perfect for breakfast on Thanksgiving morning or as dessert topped with a scoop of vanilla ice cream.
Ingredients -
1.5 sticks butter - softened
1 1/3 cups sugar
Zest from 1 orange
2 eggs
1/2 cup buttermilk - full fat
1 cup all purpose flour
1/2 cup corn meal
1 tsp baking powder
1/2 tsp salt
1 cup fresh cranberries
2 Tbsp sugar
2 Tbsp butter for the pan
Juice from 1 orange
1 cinnamon stick - broken in half
5 cardamom pods - slightly crushed
2 cups powdered sugar
Pre heat the oven 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, sugar, and orange zest until they are light and fluffy. Add eggs one at a time and mix well. In a small bowl combine the flour, cornmeal, baking powder, and salt. Alternate adding the flour and buttermilk to the mixer on medium low speed in halves until all ingredients are well combined. Remove the bowl from the mixer. Toss the cranberries with 2 Tbsp of sugar and gently fold them into the batter by hand.
Add the 2 Tbsp butter to a 10 inch cast iron skillet. Place the skillet in the hot oven for 5 minutes to preheat and melt the butter. After the skillet is heated remove it from the oven and carefully swirl the butter around the pan to coat the bottom and sides. If you don't have a cast iron skillet you can just grease a regular cake pan an skip this step.
Pour the cake batter into the prepared skillet. Use a spatula to evenly distribute the batter and smooth the top.
Bake for 25 minutes until the top is golden brown and a toothpick comes out clean. Let cool.
To make make the glaze combine the juice from the orange you zested for the cake, the cardamom pods and the cinnamon stick in small sauce pan. Bring the juice to a simmer then remove from the heat and let the spices steep for 10-15 minutes. Strain the spices and combine the juice with 2 cups of powdered sugar. Whisk until smooth.
Serve the cake slices drizzled with the glaze.
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