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Cranberry Cornmeal Torte

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By Pillsbury Kitchens
Updated Oct 29, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    In 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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