CRANBERRY UPSIDE-DOWN CAKE
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in center. Butter an 8-by-2-inch round cake pan. Line with a parchment circle cut to fit the 8-inch bottom, and butter the parchment. Coat with flour, tapping out excess; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until sizzling. Add cranberries and toss to coat, about 1 minute.
- Add maple syrup and cinnamon to skillet. Cook, stirring gently, just until cranberries begin to burst, about 1 minute. Using a slotted spoon, transfer cranberries to the prepared pan. Return skillet with syrup to medium heat, and simmer until thickened, about 2 minutes. Pour syrup over cranberries; set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. Place remaining 6 tablespoons butter in the bowl of an electric mixer fitted with the paddle attachment. Crumble in almond paste, and beat on medium speed until smooth and combined, about 30 seconds.
- With mixer running, gradually add 3/4 cup sugar to butter mixture; beat until creamy. Add yolks, beat until combined. Beat in vanilla extract. Add flour mixture in two batches, alternating with milk. Set batter aside.
- In a clean mixing bowl, whisk egg whites until foamy. Gradually add remaining 2 tablespoons sugar, and beat until soft peaks form. Whisk 1/3 of the egg whites into batter, and then fold in the remaining whites.
- Spread batter over cranberries in pan, smoothing with an offset spatula, and bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool, about 20 minutes. Invert cake onto a serving plate and serve at room temperature.
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Nic Myers
[email protected]I'm not a big fan of cakes, but this one looks really good.
Ratan Jolil
[email protected]I love cranberries! This cake sounds delicious.
Yasir Ali Khan
[email protected]This cake looks so festive! It would be perfect for a holiday party.
Tiffani Underwood
[email protected]I've never made an upside-down cake before. I'm excited to try this recipe.
Pheonix_Gaming19
[email protected]This recipe looks easy to follow. I think I'll give it a try this weekend.
2B Mario
[email protected]I'm not sure about this recipe. The combination of cranberries and caramel seems a bit strange.
your memes
[email protected]This cake looks delicious! I can't wait to try it.
AnnaMae Crossno
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I hoped. It was a little dense and the cranberries were too tart.
Utman K
[email protected]This cake was a bit dry, but the flavor was still good. I think I'll try adding some extra butter or oil next time.
Herb Goff
[email protected]I'm not a big fan of cranberries, but I really enjoyed this cake. The cranberries were not too tart, and they added a nice flavor to the cake.
Donald Tamuno-oribim
[email protected]This cake was a little too sweet for my taste, but it was still very good. The cranberries added a nice tartness that helped to balance out the sweetness.
LK Rakib
[email protected]I loved the combination of cranberries and caramel in this cake. It was the perfect dessert for a special occasion.
Dominique Gunn
[email protected]This cake was easy to make and turned out beautifully. The cranberries added a pop of color and flavor, and the cake was moist and fluffy.
Jayce Henson
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The cranberries give it such a festive flavor, and the cake itself is so moist and delicious.
Asraful Uddin
[email protected]This cranberry upside-down cake was a hit at my holiday party! The cranberries added a tart and tangy flavor that perfectly complemented the sweet cake. The cake was moist and fluffy, and the caramel sauce was rich and decadent.