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
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
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure an even, slow baking process ideal for a creamy torte.
- 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.
- 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.
- 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.
- 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.
- Layer Cranberries: Spoon the sugared cranberries evenly over the batter layer, ensuring a good distribution of berries throughout.
- 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.
- 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.
- 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
