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Cranberries & aluminum baking pan

10 years ago

I've been looking at a coffee cake recipe that uses fresh cranberries in the baked topping, and is supposed to be baked in a springform pan. Same recipe cautions against using reactive pans (such as aluminum) with acidic foods (such as cranberries). My springform pan is aluminum. Will there really be a problem with off-flavor or color? Should I line the sides with parchment paper? The cake will be in the pan for max 60-70 minutes including cooling time.

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Comments (6)

nancyofnc
10 years ago
Probably will be "off". Do line the pan with parchment paper - it will be so much simpler to get out of the pan and less cleanup too.
Nancy
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cloudy_christine
10 years ago
If the cranberries are only in the topping, maybe they won't touch the aluminum? Is it a dry crumb topping? Then you are fine; just keep the cranberry pieces away from the edge. But if it's a wet topping, definitely line the pan. you could use non-stick foil to line the sides instead of parchment paper. The non-stick coating will not react with the cranberries.
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ruthanna_gw
10 years ago
I make an upside-down cake with fresh oranges and halved cranberries and bake it in an unlined heavy 13 X 9 Nordicware aluminum pan with no apparent negative effects to either the berries or the pan. I wouldn't hesitate to try it.

This post was edited by ruthanna on Sun, Dec 15, 13 at 10:17
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cloudy_christine
10 years ago
That looks great, Ruthanna. Will you share the recipe?
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ruthanna_gw
10 years ago
ORANGE-CRANBERRY UPSIDE-DOWN CAKE 12-15 servings

1 cup packed brown sugar
2 Tbs. melted butter (no substitutes)
2 cups fresh cranberries, halved
2 medium naval oranges, peeled and coarsely chopped

BATTER:
1/2 cup room temperature butter
1/4 cup shortening
1-1/4 cups sugar
2 eggs
2 tsp. grated orange peel
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup evaporated (not sweetened condensed) milk
1/2 cup orange juice

Combine brown sugar and melted butter; spread evenly into a greased 13 X 9 X 2 inch baking dish. Sprinkle with berries and oranges. Set aside.

Cream butter, shortening and sugar in mixing bowl. Beat in eggs and orange peel. Combine the flour, baking powder and soda, and salt in another bowl. Add to creamed mixture alternately with milk and orange juice. Spread batter evenly over cranberry mixture in pan.

Bake at 375 for 35-40 minutes or until cake tests done. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.

TIP: After halving the cranberries crosswise, put them in a bowl of water to cover, and vigorously swish them around. Then remove with a slotted spoon to drain and most of the seeds will remain in the bowl.
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elc11
Original Author
10 years ago
The topping is wet, probably the consistency of cranberry sauce, so it likely would seep to the sides. And the non-stick foil is a good idea, probably easier to work with than the parchment for a vertical surface. Thanks so much for your speedy replies!
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