Cranberry Torte
Recipe: #21872
November 24, 2015
Categories: Desserts, Cakes, Eggs, Cranberry, New England, Oven Bake, Vegetarian, Butter/Margarine, Kosher Dairy, more
"Lightly sweetened cake, served with tea or dessert."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (113.4 g)
- Calories 391.8
- Total Fat - 17.3 g
- Saturated Fat - 10.3 g
- Cholesterol - 110.1 mg
- Sodium - 90.2 mg
- Total Carbohydrate - 55.8 g
- Dietary Fiber - 1.3 g
- Sugars - 38.3 g
- Protein - 4.7 g
- Calcium - 76.3 mg
- Iron - 0.7 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F. Butter a 9-inch springform pan.
Step 2
In a medium bowl, sift together flour, baking powder and salt. Set aside.
Step 3
In the bowl of an electric mixer with a paddle attachment, cream together the butter and 1 cup sugar until fluffy, about 2 minutes. Scrape down sides of bowl and mix in eggs, one at a time, then almond extract.
Step 4
Add the flour mixture and beat on medium speed until just combined.
Step 5
Spread batter in prepared pan. Arrange cranberries on top in a single layer, and sprinkle with 2 tablespoons sugar.
Step 6
Bake 40 to 45 minutes, or until top is golden brown and a toothpick inserted in center comes out clean.
Step 7
Remove pan from oven and cool on wire rack.
Step 8
Use a sharp knife to loosen edges of the cake and unbuckle and remove the ring. using a spatula, slide cake off bottom of pan onto a serving plate and slice.
Step 9
Serve as is or with a dollop of whipped cream.
Tips
- A 9-inch springform pan.
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