Cranberry Cornmeal Torte

• Vegetarian

• Produce

  • 3/4 cup Cranberries, fresh or frozen

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 cup Corn meal, yellow
  • 2 tbsp Powdered sugar
  • 3/4 cup Sugar
  • 1 tbsp Vanilla

• Dairy

  • 3/4 cup Margarine or butter
  • 1/2 cup Whipping cream

Found on pillsbury.com

Description

Ingredients

• 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
• 1/2 cup whipping cream
• 2 tablespoons powdered sugar

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.

Nutrition