Cranberry-Almond Cornmeal Cake

Name: Cranberry-Almond Cornmeal Cake
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 10 servings.
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

This warm, comforting slow cooker dessert is guaranteed to ward off the wintertime blues. Top with a scoop of simple vanilla ice cream for an extra layer of flavor. —Shannon Kohn, Simpsonville, South Carolina

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

Directions

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.