Cranberry Cream Torte is a fruity dessert made with fresh berries that is similar to a kuchen or cobbler. Perfect with ice cream.
Cranberry Cream Torte
By Sue Lau | Palatable Pastime
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Cranberry Cream Torte is my recipe of the day for the blogging event Cranberry Week. Each year we all get together to share some of our favorite cranberry recipes. And we’ve been doing this for years now.
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It’s lots of fun and everyone gets to enjoy finding new and delicious ways to use up some cranberry ingredients.
Welcome to #CranberryWeek where we celebrate all things cranberry! We have 11 bloggers sharing over 25 recipes this week. There are sweets, savories, and even a few beverages this week. Make sure to follow #CranberryWeek on social media to see all the delicious recipes we’re sharing this week.
Cranberry Week
Wednesday’s Cranberry Recipes
- Baked Cranberry Sauce with Orange Liqueur from Shockingly Delicious
- Cranberry Chicken Salad from The Spiffy Cookie
- Cranberry Cream Torte from Palatable Pastime
- Cranberry Oatmeal Bars from Karen’s Kitchen Stories
- Cranberry Snack Cake from A Kitchen Hoor’s Adventures
- Cranberry Topped Crab Puffs from A Day in the Life on the Farm
Cranberry Cream Torte
This torte is not my recipe but one I came across at Just a Pinch, submitted by Carol Junkins and which originated with Marjorie Castle.
I was intrigued that this was titled a torte, since I am used to those being multiple thin layered cakes. However, I read that tortes are generally just a layered dessert. And this one has cranberries layered between batter.
To top things off, this recipe was even endorsed by none other that Senator Ted Kennedy of Massachusetts. A very cranberry loving region.
Don’t expect it to look like a layered torte cake. It has more of a cobbler or kuchen appearance, and tastes like a cobbler or cranberry dump cake.
An Unexpected Bake
I went exactly by the recipe except for vanilla. The bake time was way off from 60 minutes and I was concerned. But since there was nothing else to do for it, I just let it keep baking hoping it would set up. It finally did, at the two hour mark.
It didn’t burn, although the cranberries on top darkened somewhat. I imagine that was because it wasn’t set inside and was very moist. I would not have shared except that this did turn out with a nice flavor that I liked.
So as long as you don’t mind the long bake time, this could be right for you. Serve with ice cream or whipped cream. I opted for cool whip.
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Cranberry Cream Torte
Cranberry Cream Torte
Equipment
- 1 deep dish pie plate
Ingredients
- 3 cups fresh or frozen cranberries
- 1-3/4 cups granulated sugar divided
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 325F.
- Stir together the cranberries with 1/2 cup sugar.
- In another bowl, whisk eggs with the remaining sugar, cooled melted butter and vanilla.
- Add flour and salt to make a batter, then fold in the nuts.
- Spray a deep dish glass pie plate with Baker's release spray.
- Put a light covering of the batter on the bottom, of the pan, then add the sugared cranberries.
- Top with remaining batter as best you can.
- Bake for approximately 2 hours or until the center is set and does not jiggle. This baked far longer than stated in the recipe (that only called for 60 minutes), but it did turn out well in the end.
- Serve warm, with ice cream or cool whip.
Notes
Nutrition
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Palatable Recipes
Look at all those cranberries in there! It looks so delicious. I have cranberries leftover, too, so I can make this!