TOPSY-TURVY CRANBERRY CAKES

Topsy-Turvy Cranberry Cakes image

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

Provided by Taste of Home

Time 55m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons cornstarch
3/4 cup sugar, divided
1/2 cup orange juice
1 teaspoon grated orange zest, divided
1-1/2 cups fresh or frozen cranberries
1/4 cup butter, softened
1 large egg
3/4 cup 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

Steps:

In a small saucepan, combine cornstarch and 1/4 cup sugar. Stir in orange juice and 1/2 teaspoon orange zest; add cranberries. Cook over medium heat until the berries pop, about 15 minutes; set aside., In a small bowl, cream butter and remaining sugar until light and fluffy. Add egg and beat well. Beat in remaining orange zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with coconut milk, beating well after each addition., 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 in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm with ice cream.

Nutrition Facts : Calories 487 calories, Fat 21g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 268mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.