CRANBERRY UPSIDE DOWN CAKE
I was rather surprised to see no other cake recipe like this one posted already. Found it in a holiday baking magazine and plan to make it for Thanksgiving this year. Rather than waiting to make it public, I've decided to share now in case others want to join me in trying this one out.
Provided by justcallmetoni
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350 degrees.
- Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
- To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
- Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
- Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
- Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
- Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
- Best served warm.
Nutrition Facts : Calories 369.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 99.1, Sodium 206.9, Carbohydrate 46.3, Fiber 1.1, Sugar 28.6, Protein 3.5
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Desmond Gordon
[email protected]This cake is so delicious and easy to make. I will definitely be making it again and again.
MD. liton hasan
[email protected]I made this cake for my family and they all loved it. It's definitely a new favorite.
Mohan Bam
[email protected]This cake is a great way to use up leftover cranberries.
ZENITSU
[email protected]I've tried many cranberry upside-down cake recipes, but this one is by far the best.
Tanya Morgan
[email protected]I'm not a huge fan of cranberries, but I loved this cake. The tartness of the cranberries was perfectly balanced by the sweetness of the cake.
Juma Geofrey Ochaya
[email protected]This cake is perfect for any occasion. I've made it for parties, potlucks, and even just for a weeknight dessert.
MD Jamilur Raza
[email protected]This cake is a keeper! I will definitely be making it again.
Socrates Yeboah
[email protected]I love this cake! It's so easy to make and it always turns out perfect.
Gaming Khan
[email protected]This is the best cranberry upside-down cake I've ever had. The cake is moist and fluffy, and the cranberries are tart and sweet.
Patti Blair
[email protected]This cake is so moist and flavorful! The cranberries add a tart sweetness that is perfect.
Thuso Sefanele
[email protected]I've made this cake several times and it's always a favorite. The cranberries give it a unique and delicious flavor.
Eddie Smith
[email protected]The cranberry upside-down cake was a delicious and festive dessert. The cake was moist and flavorful, and the cranberries added a tart sweetness that was perfect for the holiday season.
Kawser Hawladar
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use fresh or frozen cranberries.
Nyiko Karal
[email protected]I made this cake for a party and it was a huge success! Everyone loved it and asked for the recipe.
Parbin Soltana
[email protected]This cranberry upside-down cake was a hit with my family! The cake was moist and flavorful, and the cranberries added a tart sweetness that was perfect. I will definitely be making this again.