I ran across one of my fave recipes the other day. I had entered a video for this recipe in the Kraft Real Women of Philadelphia (RWOP) Video/Recipe Contest earlier this year. This recipe reminds me of growing up and my mom baking homemade cornbread. This is a “refined” spin on that southern cornbread.
Funny story regarding this video. You’ll notice that after about 5 minutes into the video, the lighting changes and is darker. Well, I had taped the beginning of the video and when I had just put the cake into the oven the phone rang. It was my boyfriend’s mother who lives up the road from us. Her blood pressure was elevated and needed my assistance. I quickly grabbed my keys and “ran” up the road. Meanwhile the cake was in the oven. Thank goodness she had a nurse on the phone and her sister had arrived as well. So, not only was her BP getting back to normal, but my cake came out perfect!! When I got back home and started the camera again, I was so frazzled; I didn’t even notice the lighting in the house at the time. I chalked it up to being A “newbie” at the camera.
Glazed Orange Cornbread Cake with Zingy Raspberry Sauce
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8 -10 Servings
prep time: 15 minutes
cook time: 42 minutes
1 ½ cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 ½ teaspoons baking powder
½ teaspoon salt
6 oz. KRAFT® Philadelphia cream cheese, room temperature
½ cup milk plus 2 teaspoons vinegar, at room temperature
3 large eggs
1 tablespoon finely grated orange peel
¾ teaspoon vanilla extract
1/8 teaspoon orange KRAFT® Kool-Aid packet
½ cup (1 stick) unsalted butter, melted, cooled
1 ½ cups (packed) confectioner’s sugar, sifted
2 tablespoons (or more) fresh orange juice
1/8 teaspoon orange KRAFT® Kool-Aid
14 ounces frozen raspberries, thawed (or 3 cups fresh raspberries), divided
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon peel
2/3 cup (packed) light brown sugar
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment or waxed paper.
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Beat cream cheese, eggs, lemon peel, and vanilla in medium mixing bowl with hand mixer. Pour cream cheese mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Batter should be chunky not creamy. Scrape batter into pan; spread evenly.
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
While cake bakes, create the glaze. Combine powdered sugar, Kool-aid and 2 tablespoons orange juice in bowl. Whisk until smooth and paste-like, adding more orange juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
Remove cake from oven. Immediately run knife around sides of cake. Place plate atop cake in pan. Using oven mitts, hold pan and plate firmly together and invert cake onto plate. Remove pan from cake. Place another plate on bottom of cake; invert 1 more time so that cake is top side up.
Whisk glaze until blended. While cake is still very hot, slowly pour glaze onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely.
Create sauce by combining 1-1/2 cups raspberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 6 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 6 minutes. Remove from heat; add remaining raspberries. Lightly crush a few of the raspberries against the side of the pan. Turn off heat and cool slightly prior to serving.
Plate a piece of cake and slowly spoon a couple of tablespoons of warm sauce over cooled cake. Continue with other pieces of sliced cake.ENJOY!