Cornmeal Cranberry Cake

I'm a big fan of the marriage of sweet and sour in food. This is a perfect example of that. A sweet, thick wholesome cake with little pops of sour cranberries. Like colorful explosions in your mouth. Really awesome.

I got this little guy to help me for about 9.1 seconds. He just wanted to run the power tool. :)

Works for me -- I captured some cute faces. Also -- great lighting in this new kitchen of ours! We traded in a whole panel of glorious dining room windows for a pretty sweet kitchen window. I'll take it.

The original recipe had a lot of butter and only used white flour and sugar. You know that if you make a recipe healthier, you can eat more servings of said recipe right? Hah. Or just feel better about life while you're eating your appropriate serving. You can feel pretty good about this.

Cornmeal Cranberry Cake
inspired by Food Republik

1/2 cup butter, softened [try coconut oil?]
3/4 cup brown sugar
1/3 cup applesauce
2 large eggs
1 teaspoon vanilla extract
1/8 cup lemon juice
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup fresh or frozen cranberries

Preheat oven to 350 degrees.

Begin by creaming together the butter and sugar -- beat with an electric mixer for 1-2 minutes. Add in the applesauce, eggs, lemon juice and vanilla and beat some more.

Whisk together the flour, cornmeal, baking powder and salt. Mix the dry ingredients in with the wet...little by little, until incorporated.

Fold the whole cranberries into the batter. Then scrape the {fairly thick} batter into a greased 8x8 square baking dish. Bake at 350 degrees for about 35 minutes until golden. Let cool, then enjoy!