Best 2 Cranberry Upside Down Sour Cream Cake Recipes
Indulge your taste buds with the delightful Cranberry Upside-Down Sour Cream Cake, a captivating dessert that combines the tangy sweetness of cranberries with the rich, moist texture of sour cream cake. This culinary masterpiece features a vibrant layer of cranberries caramelized in a buttery brown sugar sauce, nestled atop a tender, vanilla-infused cake batter. Experience a symphony of flavors as the tartness of the cranberries harmonizes with the creamy sweetness of the sour cream, creating a delectable treat that will tantalize your senses.
Additional irresistible recipes await within this article, promising a delectable journey through the world of sweet temptations. Discover the secrets of creating the classic Sour Cream Coffee Cake, a comforting treat that pairs perfectly with your morning cup of coffee. Delight in the decadent Sour Cream Pound Cake, a dense and flavorful cake that showcases the richness of sour cream. Embrace the timeless charm of Sour Cream Doughnuts, a nostalgic treat that brings back fond memories of childhood. And for those who prefer a gluten-free option, the Sour Cream and Almond Flour Cake offers a delightful alternative, combining the tangy creaminess of sour cream with the nutty flavor of almond flour.
CRANBERRY UPSIDE-DOWN SOUR CREAM CAKE
I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.
Provided by LINDA MAUGERI
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
- Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
- Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
- Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 68.9 g, Cholesterol 72.9 mg, Fat 17.5 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10.7 g, Sodium 267.6 mg, Sugar 51.9 g
FRESH CRANBERRY UPSIDE-DOWN CAKE
Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.
Provided by fondantfrenzy
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
- Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
- Mix flour, baking powder, and salt together in a bowl.
- Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
- Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
- Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
- Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
- Cut the cooled cake into wedges and top with whipped cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 71.3 g, Cholesterol 128.7 mg, Fat 29.9 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 18.4 g, Sodium 237.1 mg, Sugar 48.6 g
Tips:
- Use fresh cranberries for the best flavor.
- If you don't have a bundt pan, you can use a 9x13 inch baking dish.
- Be sure to grease and flour the pan before adding the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before inverting it onto a serving plate.
- Serve the cake warm or at room temperature.
Conclusion:
This cranberry upside-down sour cream cake is a delicious and easy-to-make dessert that is perfect for any occasion. The tart cranberries and sweet, tangy sour cream cake are a perfect combination. This cake is sure to be a hit with your family and friends.
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