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Cranberry-Almond Cornmeal Cake

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
Cranberry-Almond Cornmeal Cake
Cranberry-Almond Cornmeal Cake Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. Cook: 2 hours
  • Makes
    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

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.
    • 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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