CRANBERRY UPSIDE-DOWNER CAKE
This cake is delicious and beautiful, flavourful and not overly sweet. The recipe is from one of my favourite cookbooks, "Baking: From My Home to "by Dorie Greenspan. Enjoy!
Provided by blucoat
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Center a rack in the oven and preheat the oven to 350°F Put a 8x2 inch round cake pan on a baking sheet.
- Whisk together the flour, baking powder, salt and cinnamon.
- Melt 6 tablespoons butter in a small saucepan. Sprinkle in 6 tablespoons sugar and cook, stirring, until the mixture comes to a boil. Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the cranberries, smoothing the layer and pressing it down gently with your fingertips. Set aside.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue to beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Pour in the vanilla. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula.
- Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove it from the oven and run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the berries stick to the pan-as they might-just scrape them off with a table knife and return them to the cake.
- If you want the glaze, warm the jelly in a small saucepan over low heat, or in a microwave. Gently brush the glaze over the hot cake. Let the cake cool at least 20 minutes before serving.
Nutrition Facts : Calories 393.6, Fat 24.3, SaturatedFat 13.6, Cholesterol 107.3, Sodium 143.3, Carbohydrate 41.3, Fiber 1.9, Sugar 26.8, Protein 4.4
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Anum Salam
[email protected]This upside-down cake is a work of art!
Babrak Khan
[email protected]This cake is on my list to make for my next holiday party.
Nurhusen Sherif
[email protected]I'm not a big fan of cranberries, but this cake looks amazing!
Calos Campos
[email protected]This recipe is a must-try for cranberry lovers!
Vicky Barpaga
[email protected]Can't wait to try this recipe! It looks so delicious.
Rupak Xtha
[email protected]This cake is stunning! It's perfect for a special occasion.
Sharifah Hussein
[email protected]Loved this recipe! The cranberry topping was the perfect touch of tartness. The cake was moist and fluffy.
Sidicqa Maart
[email protected]The cake was delicious! The cranberries gave it a nice tart flavor and the cake was very moist. I will definitely be making this again.
Nasir Mustafa
[email protected]This cake was easy to make and turned out beautifully. The cranberries added a festive touch and the cake was a big hit with my family.
Malik Ahsan Awan
[email protected]Followed the recipe exactly and the cake turned out perfectly. The cranberries added a lovely tartness and the cake was moist and flavorful. Will definitely make again!
peer bakash
[email protected]This cranberry upside-downer cake was a hit at my holiday party! The tartness of the cranberries perfectly balanced the sweetness of the cake, and the upside-down presentation was a showstopper. I'll definitely be making this again.