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Topsy-Turvy Cranberry Cakes

 Topsy-Turvy Cranberry Cakes
When planning a special dinner for company during autumn, this is the dessert recipe I reach for. It's so beautiful and tasty! The cranberry flavor goes well with poultry or pork.—Susan Bazan, Sequim, Washington
4 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 3 tablespoons cornstarch
  • 3/4 cup sugar, divided
  • 1/2 cup orange juice
  • 1 teaspoon grated orange peel, divided
  • 1-1/2 cups fresh or frozen cranberries
  • 1/4 cup butter, softened
  • 1 egg
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Dash salt
  • 1/3 cup coconut milk
  • 1/4 cup chopped walnuts
  • Vanilla ice cream

Directions

  • In a small saucepan, combine cornstarch and 1/4 cup sugar. Stir in
  • orange juice and 1/2 teaspoon orange peel; add cranberries. Cook
  • over medium heat until the berries pop, about 15 minutes; set aside.
  • In a small bowl, cream butter and remaining sugar until light and
  • fluffy. Add egg and beat well. Beat in remaining orange peel.
  • Combine the flour, baking powder, baking soda and salt; add to the
  • creamed mixture alternately with coconut milk, beating well after

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Topsy-Turvy Cranberry Cakes (continued)

Directions (continued)

  • each addition.
  • Sprinkle walnuts into four greased 4-in. fluted tube pans. Spoon
  • cranberry mixture over walnuts; pour batter into pans. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pans
  • to a wire rack. Serve warm with ice cream. Yield: 4 servings.
Nutritional Facts: 1 cake (calculated without ice cream) equals 487 calories, 21 g fat (11 g saturated fat), 83 mg cholesterol, 268 mg sodium, 70 g carbohydrate, 3 g fiber, 7 g protein.