Topsy-Turvy Cranberry Cakes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 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:
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.
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