Cranberry Cornmeal Torte

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

  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 10
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    1g
    1%
      Sugars
    15g
    15%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1 Fruit; 2 Other Carbohydrate; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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