Cranberry Torte Recipe

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Cranberries do not belong only at the American Thanksgiving table, pureed into a sauce. In fact, some might argue that they truly shine inside a torte such as this. They’re a tart, muddled surprise inside the sweet cake batter, and provide a lovely punch of color and flavor in a season not associated with either. This torte is well-suited for a tea break with friends, or even (of course) as an sweet breakfast with hot coffee.

Cranberries & Ginger Crunch Cake

Cranberries & Ginger Crunch Cake (Photo credit: California Bakery)


Ingredients: (adapted from Tammi Donroe Inman)

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2  cup crushed almonds (optional)
  • pinch of salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar, plus 2 tablespoons for topping
  • 2 large eggs
  • 2 drops almond extract
  • 1 cup fresh or frozen cranberries



  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. If using crushed almonds, stir into mixture. Set aside.
  3. Cream together the butter and sugar until fluffy.
  4. Mix in eggs, one at a time. Add almond extract.
  5. Add the flour mixture and beat on medium speed until just combined.
  6. Spread the batter in the prepared pan. Arrange the cranberries on top of the batter in a single layer, and sprinkle the top with the remaining two tablespoons of sugar.
  7. Bake 40 to 45 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out mostly clean. Let cool and enjoy.


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Another product produced by Belgoods Bakeware is the silicone baking mat that fits a half-size pan. Silicone baking mats are fantastic for baking cookies and candy. Work with a silicone baking sheet for nearly anything that might stick.

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