UPSIDE-DOWN CRANBERRY-ORANGE CAKE
This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.
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Kennadi
[email protected]I would definitely make this cake again.
Abdullahi Ismail
[email protected]This cake is perfect for a holiday party!
Jill Thao
[email protected]I'm not a big fan of cranberries, but I still enjoyed this cake.
Duduzile Precious
[email protected]This cake was a lot of work, but it was worth it! It was so delicious.
Shahzad afridi
[email protected]I had some trouble getting the cake to come out of the pan in one piece, but it still tasted good.
Silent 333
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Hamed Khanzadeh
[email protected]I made this cake for my family and they loved it! It was a great way to use up some leftover cranberries.
MAHMUDUL HASSAN SUMON
[email protected]This cake is so moist and flavorful! The cranberries and oranges give it a delicious tart-sweet flavor.
Mauricio Gaona
[email protected]I've made this cake several times and it's always a winner! It's a great cake for any occasion.
Shahzad Chabal
[email protected]This cake was easy to make and turned out perfectly! The flavors of the cranberries and oranges were well-balanced and the cake was moist and fluffy.
Milady Torres
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the cranberries and oranges gave it a delicious tart-sweet flavor.
Pumayaiddi
[email protected]This upside-down cranberry orange cake was a hit at my holiday party! The combination of tart cranberries and sweet oranges was perfect, and the cake was moist and flavorful. I used fresh cranberries and oranges, and I think that really made a differ