Enjoy this delicious cornmeal torte topped with cranberry and served with whipped cream - perfect dessert for any holiday.
Cranberry Cornmeal Torte
- Prep Time 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
Instructions
-
Step1Heat 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.
-
Step2Lightly 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.
-
Step3Bake 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.
-
Step4In small bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Garnish torte with whipped cream. Store in refrigerator.
Nutrition
260
Calories
16g
Total Fat
2g
Protein
27g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 140
- 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;Tips from the
Pillsbury Kitchens
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