Cranberry Cornmeal Torte

Enjoy this delicious cornmeal torte topped with cranberry and served with whipped cream - perfect dessert for any holiday.

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Servings 12

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ingredients 10
Prep Time 15 min
Total Time 2 hr 15 min

Ingredients

Cake

3/4: cup sugar

3/4: cup margarine or butter, softened

1: tablespoon vanilla

1: egg

1: cup all purpose flour

1/2: cup yellow corn meal

1 1/4: teaspoons baking powder

3/4: cup fresh or frozen cranberries

Topping

1/2: cup whipping cream

2: tablespoons powdered sugar

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Directions

1 Heat oven to 350°F. Grease and flour 8 or 9-inch springform pan. In large bowl, combine sugar, margarine, vanilla and egg; beat until well blended.
2 Lightly spoon flour into measuring cup; level off. Stir in flour, cornmeal and baking powder until well mixed. Spoon into greased and floured pan. Sprinkle with cranberries; press in slightly.
3 Bake at 350°F. for 40 to 45 minutes or until edges are golden brown. Cool at least 1 hour 15 minutes or until completely cooled.
4 In small bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Garnish torte with whipped cream. Store in refrigerator.