Cranberry Upside-Down Cake
I've been making this cake ever since I saw it in Martha Stewart's Everyday Food some years ago. It's so simple to make, and the finished cake is really good...and pretty...kind of jewel-like. Gotta love it when that happens with simple baking. I like fresh cranberries for this since I think you get better caramelizing. Also, for me, frozen berries increased the baking time a bit. I took this photo after making the cake for a small holiday gathering a few years ago.
Cranberry Upside-Down Cake
From Everyday Food: Sweetened whipped cream is perfect with this slightly spicy dessert. The topping is made by baking cranberries in a layer over sugar and spices in the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
8 T. butter, room temp.
1 cup sugar, divided
1/2 tsp. cinnamon
1/4 tsp. allspice
1 3/4 cups fresh cranberries (fresh or frozen)
1 egg, room temp.
1 tsp. vanilla
1 1/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
Preheat oven to 350 with rack in center (be sure to preheat for at least 20 minutes). Rub bottom and sides of a an 8-inch round cake pan with 2 T. of the butter.
In small bowl, whisk together 1/2 cup of the sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan. Spread cranberries in a single layer on top.
With electric mixer, cream remaining 6 T. butter and remaining 1/2 cup sugar until light and fluffy. Add egg and vanilla; mix until well combined. In another bowl, whisk flour, baking powder and salt. With mixer on low speed, add dry ingredients to butter mixture in three batches, alternating with the milk, until well combined.
Spoon batter over cranberries in pan and smooth top. Place pan on baking sheet; bake cake until toothpick in center comes out clean, about 35-40 minutes. Let cool on wire rack for 20-25 minutes. Run a knife around edge of cake several times; invert onto rimmed platter and tap bottom of pan firmly with fingertips. Don't worry if any berries remain in the pan. Just remove them and add to the cake.
Comments (16)
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Comments (15)HiDesert, I made this again for Christmas and it again tasted delicious and looked fabulous! Oh, I I baked it (by accident as I pulled out the wrong pan) in a 10 inch springform and it was just perfect. It was a not as high, but, larger in diameter. It looked great and everyone just loved it. I think I'm going to make another one to give to my neighbor as a Happy New Year sweet treat gift! I wish you and your family a Happy & Healthy New Year!...See MoreRecipes for Cranberries - Week 2 October 2013
Comments (21)This is very, very good. cyalexa posted it here several years ago. CRANBERRY COMPOTE WITH RUBY PORT & DRIED FIGS I made this last night. It is the best cranberry sauce I've ever tasted. I decreased the white sugar to 1/2 cup and cooked the berries about 15 minutes instead of 6. I also added a 1/4 tsp cinnamon. http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Port-and-Dried-Figs-105836 cyalexa@gardenweb 1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup dark brown sugar, packed 8 dried black Mission figs, stemmed and chopped into ¼-inch pieces 1 6-inch-long sprig fresh rosemary 1/4 t. ground black pepper 12 ounces fresh cranberries 3/4 cup granulated sugar Combine first six ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Mix in cranberries and granulated sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Discard rosemary. Transfer sauce to bowl; chill until cold. Makes 10-12 side servings. Note: Can be prepared 1 week ahead. Cover and keep refrigerated. LOL, yes, the port helps! I actually use a little less port than the recipe calls for - I didn't have enough the first time I made it and it came out perfectly, so I figured why mess with success. I probably use a cup and a quarter of the port while keeping the rest of the recipe the same (actually, that would be 2.5 cups since I ALWAYS make a double batch)....See MoreYou are the best
Comments (7)Lars I'm gonna pop over your garden wall some day, catch you in your colorful duds, and ask to swipe an orange. At my book club last night the hostess (who always has a delicious spread) had made a cranberry upside-down cake. She served it with barely sweetened whipped cream. The temperature of the cake was just a bit warmer than room temp so it was very tender and flavorful. She said it was an Alice waters recipe. I had to check the recipe to see if there was anything unusual that made the cake so nice, nothing unexpected but it was just perfect....See MoreFavorite Upside-Down Cake recipe?
Comments (31)Carolb, are your macadamia nuts ripe in June? I've always thought of them as a late summer crop. Interesting. BTW, how do you plan to force them open? Do you have one of those special macadamia nut openers? Plllog, yeah, there's a lot of stuff down here that isn't well known in most of the US, and that list was only what's available for sale in June, not including the year-round stuff like mulberry, banana, papaya, etc,,, or the things that fruit and aren't sold because they're too delicate like muntigia calabura (Jamaican Cherry). And then there are the various medicinal fruits only available from specialty shops. When I look at the lists from the bigger nurseries I have to look up a lot of them, too....See More- 7 years agolast modified: 7 years ago
- 7 years ago
7 years agolast modified: 7 years agochloebud, they were nearly addictive, they were so good. You got that little bit of sweet, the crunch of the sugar coating and then the pop of tart cranberry, it was a great mix of flavors and textures, all in one little berry sized package. Of course, I ate more than one. (ahem) And you can see that they were pretty heavily sugared:
Your cake is just beautiful, though. I'd suggest that you garnish it with sugared cranberries, but I don't think there would be much contrast.
Annie
chloebud thanked annie1992
7 years agoThat's a very pretty cake.
I typically keep cranberries in the freezer for year round use. I like to make a mini Jezebel sometimes to serve with pork dishes. And maybe once a year I'll make LoriJean's Drenched Cranberry Cake.
chloebud thanked User- 7 years ago
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