Cranberry Cream Torte Recipe

Introduction

This Cranberry Cream Torte is a delightful dessert combining tart cranberries with a rich, buttery batter and crunchy walnuts. It’s perfect for cozy gatherings or a festive treat, offering a balance of sweet and tangy flavors in every bite.

Ingredients

• 3 cups fresh or frozen cranberries
• 1¾ cups granulated sugar, divided
• 2 large eggs
• ½ cup unsalted butter, melted and cooled
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chopped walnuts

Instructions

1. Step 1: Preheat your oven to 325°F (165°C).
2. Step 2: In a bowl, stir together the cranberries with ½ cup of the sugar until well coated.
3. Step 3: In a separate bowl, whisk the eggs with the remaining sugar, then add the melted and cooled butter along with the vanilla extract.
4. Step 4: Add the flour and salt to the egg mixture and stir until just combined to form a batter, then gently fold in the chopped walnuts.
5. Step 5: Spray a deep-dish glass pie plate with baking spray to prevent sticking.
6. Step 6: Spread a light layer of batter evenly on the bottom of the prepared pan.
7. Step 7: Spoon the sugared cranberries evenly over the batter layer.
8. Step 8: Cover the cranberries with the remaining batter as evenly as possible.
9. Step 9: Bake for approximately 2 hours, or until the center is set and no longer jiggles when gently shaken.
10. Step 10: Allow to cool slightly, then serve warm with ice cream or whipped topping.

Tips & Variations

• Use fresh cranberries if possible for best texture; frozen work well too but may add extra moisture.
• Swap walnuts for pecans or almonds if preferred.
• For a more pronounced vanilla flavor, add a little vanilla bean paste or an extra ½ teaspoon of vanilla extract.
• Be sure to bake until the center is fully set; the torte may need longer than 60 minutes suggested by some recipes.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave before serving, or enjoy cold with a dollop of cream or ice cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well. Just toss them with sugar while still frozen and proceed as usual. They may release more juice during baking, but the texture and flavor remain delicious.

How do I know when the torte is fully baked?

The torte is done when the center no longer jiggles when you gently shake the pan. It should be set and slightly firm to the touch, which may take about 2 hours at 325°F.

Cranberry Cream Torte Recipe

---

★★★★★

5 from 82 reviews

• Author: Simon
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

A delightful and tangy Cranberry Cream Torte featuring a tender walnut-studded batter layered with sweetened fresh cranberries. Baked slowly to a perfect creamy center, this dessert is ideal for cozy gatherings and festive occasions, served warm with ice cream or whipped topping.

---

Ingredients

Scale 1x2x3x

Cranberry Mixture

• 3 cups fresh or frozen cranberries
• 1/2 cup granulated sugar

Batter

• 1–1/4 cups granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

---

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure an even, slow baking process ideal for a creamy torte.
2. Prepare Cranberries: In a bowl, stir together the fresh or frozen cranberries with 1/2 cup of sugar, coating the berries thoroughly to balance their tartness.
3. Mix Batter: In a separate large bowl, whisk the 2 eggs with the remaining 1-1/4 cups granulated sugar until smooth. Add the melted, cooled butter and vanilla extract, mixing until combined.
4. Add Dry Ingredients: Gradually fold in the all-purpose flour and salt to the wet mixture to form a batter, being careful not to overmix. Then fold in the chopped walnuts, distributing them evenly throughout.
5. Assemble the Torte: Spray a deep dish glass pie plate generously with Baker’s release spray to prevent sticking. Spread a light layer of the batter evenly on the bottom of the prepared dish.
6. Layer Cranberries: Spoon the sugared cranberries evenly over the batter layer, ensuring a good distribution of berries throughout.
7. Top with Remaining Batter: Carefully dollop and gently spread the remaining batter over the cranberry layer as evenly as possible; it may not cover completely but will bake into a beautiful layered torte.
8. Bake: Bake the assembled torte in the preheated oven for approximately 2 hours or until the center is set and no longer jiggles when gently shaken. The extended bake time leads to a creamy and firm texture.
9. Serve: Allow to cool slightly before serving warm. This torte pairs beautifully with ice cream or whipped topping for an indulgent dessert experience.

Notes

• Use fresh or frozen cranberries depending on availability; there’s no need to thaw frozen berries beforehand.
• The baking time needs to be longer than traditional recipes (~2 hours instead of 1) to achieve the correct creamy set.
• For easier cleanup and perfect release, use a non-stick spray such as Baker’s release spray on the pie plate.
• This dessert tastes wonderful served warm but can be enjoyed at room temperature as well.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry torte, cranberry dessert, walnut torte, baked cranberry dessert, creamy torte recipe, holiday dessert