Topsy-Turvy Cranberry Cakes Recipe

Topsy-Turvy Cranberry Cakes Recipe
Topsy-Turvy Cranberry Cakes Recipe photo by Taste of Home
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Topsy-Turvy Cranberry Cakes Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Topsy-Turvy Cranberry Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p127

Nutritional Facts

1 each: 487 calories, 21g fat (11g saturated fat), 83mg cholesterol, 268mg sodium, 70g carbohydrate (42g sugars, 3g fiber), 7g protein.

  • 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 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
  1. 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.
  2. 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 each addition.
  3. 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.
Originally published as Topsy-Turvy Cranberry Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p127

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