Cranberry Cornmeal Torte

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • This torte is the perfect holiday take-along dessert because it travels well.
  • Easy to cut into thin wedges, this torte is a great addition to a holiday treat try.
  • Since cranberries and cornmeal are both native North American foods, this dessert is a great ending to a traditional roast turkey dinner.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
5g
25%
Cholesterol
30mg
10%
Sodium
200mg
8%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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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