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) corn bread/muffin mix; 1 cup all-purpose flour; 2/3 cup sugar; 1 teaspoon baking powder; 3 large eggs, 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; Vanilla ice cream or whipped cream, optional

This warm, comforting slow cooker dessert is the perfect sweet treat 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) corn bread/muffin mix
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
3 large eggs, 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
Vanilla ice cream or whipped cream, optional

Directions

In large bowl, whisk together corn bread 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, serve warm with vanilla ice cream or 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.