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Full Online Book HomeLearning KitchenCakesandfrostings - Coffee Cake Orange Cornmeal Breakfast Cake
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Cakesandfrostings - Coffee Cake Orange Cornmeal Breakfast Cake Post by :Cherylyne Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1465

Click below to download : Cakesandfrostings - Coffee Cake Orange Cornmeal Breakfast Cake (Format : PDF)

Cakesandfrostings - Coffee Cake Orange Cornmeal Breakfast Cake

Source: Good Housekeeping.

3/4 cup yellow cornmeal
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
2/3 cup sugar
6 tablespoons butter or margarine (3/4 stick) softened
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/2 cup dried cranberries, chopped

Preheat oven to 325 degrees.

Grease 6 cup bundt pan; dust with flour.

In medium bowl, combine cornmeal, flour, baking powder and salt and set aside.

In small bowl with mixer at high speed, beat egg whites until stiff peaks form. Set aside.

In large bowl with same beaters and with mixer at low speed, beat sugar with butter, orange peel, vanilla and egg yolks until blended. Increase speed to high and beat until creamy about 5 minutes.

Stir cornmeal mixture and half of beaten egg whites into egg yolk mixture (batter will be dry).

With rubber spatula fold in chopped cranberries and remaining whites until evenly blended.

Spoon batter into pan.

Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean.

Cool cake in pan on wire rack for 10 min.

With small metal spatula loosen cake from side of pan; invert onto wire rack to cool completely.

Serves 10.
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