Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
Lightly Grease A 9″ Springform Pan With Butter, And Place The Pan On A Baking Sheet And Set Aside.
Place The Flour, Cornmeal, Baking Powder, And Salt In A Large Mixing Bowl, And Stir To Combine.
Set Aside.
Place The Butter In A Large Mixing Bowl And Beat With An Electric Mixer On Medium Speed Until Creamy, 30 Seconds.
Add The 1½ Cups Sugar, And Beat On Medium Until The Mixture Is Light And Fluffy, 1 To 1½ Minutes.
Scrape Down The Sides Of The Bowl.
Add The Eggs, One At A Time, Beating Until Each Egg Is Incorporated, About 20 Seconds Each.
Add The Maple Syrup, Oil, Vanilla, And Grated Citrus Zest, And Blend On Medium Speed Until Well Combined, 45 Seconds.
Turn About A Third Of The Dry Ingredients Into The Batter And Blend On Low Until Just Incorporated.
Add Half Of The Ricotta Cheese And Blend.
Add Another Third Dry Ingredients And Blend, Then Add The Rest Of The Ricotta, And Finally The Rest Of The Dry Ingredients, Blending Just To Incorporate.
Fold 1½ Cups Of The Cranberries Into The Batter, And Blend On Low Speed To Break Up The Cranberries A Bit, About 30 Seconds.
Turn The Batter Into The Prepared Pan.
Scatter The Remaining Cup Of Cranberries On Top Of The Batter, And Sprinkle With The Remaining 2 Tablespoons Sugar.
Place The Baking Sheet With The Springform Pan In The Oven.
Bake Until The Cake Is Well Browned And A Toothpick Inserted In The Center Comes Out Clean, 1 Hour 15 To 20 Minutes.
After 1 Hour, Gently Cover The Top Of The Cake With Aluminum Foil To Protect It From Over-Browning.
Remove The Cake From The Oven, And Let The Cake Cool In The Pan For 20 To 25 Minutes.
Run A Knife Around The Edges Of The Pan, And Unfasten The Sides Of The Pan.
Let The Cake Cool Completely Before Serving, About 1 Hour.
Slice And Serve With Vanilla Ice Cream.
