Best 5 Cranberry Orange Topsy Turvy Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the delectable world of cranberry-orange topsy turvy cake, a classic dessert that combines the tartness of cranberries with the sweet, citrusy flavor of oranges in a visually stunning baked treat. Whether you're a seasoned baker or just starting your culinary journey, we'll guide you through the steps of creating this scrumptious cake, from gathering the necessary ingredients to mastering the techniques that will leave your taste buds dancing. Get ready to tantalize your senses as we explore the secrets of this mouthwatering upside-down cake, featuring a moist, tender crumb, vibrant cranberry compote, and a tangy orange glaze that will make every bite an unforgettable experience.

Let's cook with our recipes!

CRANBERRY ORANGE CAKE



Cranberry Orange Cake image

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Provided by Bringhomethebakin'

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 orange, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
  • Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  • Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g

TOPSY-TURVY CRANBERRY CAKES



Topsy-Turvy Cranberry Cakes image

When planning a special dinner for company during autumn, this is the dessert recipe I reach for. It's so beautiful and tasty! The cranberry flavor goes well with poultry or pork.-Susan Bazan, Sequim, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons cornstarch
3/4 cup sugar, divided
1/2 cup orange juice
1 teaspoon grated orange zest, divided
1-1/2 cups fresh or frozen cranberries
1/4 cup butter, softened
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
1/3 cup coconut milk
1/4 cup chopped walnuts
Vanilla ice cream

Steps:

  • In a small saucepan, combine cornstarch and 1/4 cup sugar. Stir in orange juice and 1/2 teaspoon orange zest; add cranberries. Cook over medium heat until the berries pop, about 15 minutes; set aside., In a small bowl, cream butter and remaining sugar until light and fluffy. Add egg and beat well. Beat in remaining orange zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with coconut milk, beating well after each addition., Sprinkle walnuts into four greased 4-in. fluted tube pans. Spoon cranberry mixture over walnuts; pour batter into pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm with ice cream.

Nutrition Facts : Calories 487 calories, Fat 21g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 268mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.

UPSIDE-DOWN CRANBERRY-ORANGE CAKE



Upside-Down Cranberry-Orange Cake image

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

3/4 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 cups fresh cranberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
Pinch ground cloves
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon orange zest
2 large eggs
3/4 cup milk
1/4 cup sour cream

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.

TOPSY TURVY CAKE



Topsy Turvy Cake image

Butternut squash, apple and yes, pineapple makes this unique variation of a pineapple upside down cake the perfect choice for autumn. It has the traditional brown sugar-pineapple topping with a very moist and oh so delicious spice cake twist. The recipe was tested in a 4 quart oval crock-pot and would work fine in a 4 quart round crock-pot as well. A friend of mind reported that the cake worked well in a 5 quart round crock-pot.

Provided by PaulaG

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/4 cup butter, melted
2 tablespoons brown sugar
1 (8 ounce) can pineapple tidbits, drained
1/4 cup chopped pecans
10 ounces butternut squash, peeled, cut in 1 inch cubes
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup flour
1/2 cup oatmeal
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground allspice
1 teaspoon baking soda
1 egg, beaten
1 tablespoon cooking oil
1/2 teaspoon vanilla extract
1/4 cup plain yogurt
1 medium apple, cored, peeled and coarse grated

Steps:

  • Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
  • Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
  • Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
  • Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
  • Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
  • Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
  • Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
  • Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
  • Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

TOPSY-TURVY SANGRIA



Topsy-Turvy Sangria image

I got this recipe from a friend a few years ago. Perfect for relaxed get-togethers. it's even better if you make it the night before and let the flavors steep. But watch out-it goes down easy. -Tracy Field, Bremerton, Washington

Provided by Taste of Home

Time 10m

Yield 10 servings (about 2 qt.).

Number Of Ingredients 10

1 bottle (750 milliliters) merlot
1 cup sugar
1 cup orange liqueur
1/2 to 1 cup brandy
3 cups cold lemon-lime soda
1 cup sliced fresh strawberries
1 medium orange, sliced
1 medium lemon, sliced
1 medium peach, sliced
Ice cubes

Steps:

  • In a pitcher, stir the first 4 ingredients until sugar is dissolved. Stir in soda and fruit. Serve over ice.

Nutrition Facts : Calories 292 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and avoid scrambling.
  • Use fresh, high-quality ingredients: The better the ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The temperature of your oven can affect the texture and flavor of the cake. Be sure to preheat your oven to the correct temperature before baking.
  • Don't overbake the cake: Overbaking can make the cake dry and crumbly. Check the cake for doneness a few minutes before the end of the baking time.
  • Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting.

Conclusion:

This Cranberry Orange Topsy Turvy Cake is a delicious and festive dessert that is perfect for any occasion. The cake is moist and flavorful, with a bright citrus flavor. The cranberry sauce adds a tart sweetness that complements the orange flavor perfectly. The cake is also very easy to make, and it can be prepared in advance. If you are looking for a special dessert to serve at your next party or gathering, this Cranberry Orange Topsy Turvy Cake is sure to be a hit.

Related Topics