Best 20 Cranberry Upside Down Cake Recipes

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Cranberry upside down cake is a delightful and vibrant dessert that combines the tartness of cranberries with the sweet and moist texture of a classic cake. This delectable treat is perfect for any occasion, whether it's a holiday gathering or a simple get-together with friends and family. With its stunning appearance and irresistible flavor, cranberry upside down cake is sure to be a hit with anyone who tastes it.

Here are our top 20 tried and tested recipes!

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

The secret to getting the fruit sweet and caramelized in this glistening jewel-like cake is letting it bake and bubble in the cake pan before adding the batter. Since you use only one bowl, cleanup is a breeze.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 10 to 12 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, melted, plus more for greasing the pan
20 ounces frozen cranberries
2/3 cup sugar
Zest and juice of 1 orange
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
3/4 cups heavy cream
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour (see Cook's note)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon honey
Whipped cream, for serving

Steps:

  • For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
  • Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
  • For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
  • Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
  • Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.

FRESH CRANBERRY UPSIDE-DOWN CAKE



Fresh Cranberry Upside-Down Cake image

Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.

Provided by fondantfrenzy

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

¾ cup firmly packed brown sugar
¼ cup unsalted butter
¾ pound fresh cranberries
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, at room temperature
2 eggs, separated, divided
1 teaspoon vanilla extract
½ cup milk
⅛ teaspoon cream of tartar
1 cup heavy cream
¼ teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
  • Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
  • Mix flour, baking powder, and salt together in a bowl.
  • Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
  • Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
  • Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
  • Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
  • Cut the cooled cake into wedges and top with whipped cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 71.3 g, Cholesterol 128.7 mg, Fat 29.9 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 18.4 g, Sodium 237.1 mg, Sugar 48.6 g

CRANBERRY UPSIDE-DOWN COFFEE CAKE



Cranberry Upside-Down Coffee Cake image

Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.

Provided by Marjorita Whyte

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

⅔ cup packed brown sugar
⅓ cup butter
1 ¼ cups cranberries
½ cup chopped pecans
½ cup butter, room temperature
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 39.4 g, Cholesterol 73.3 mg, Fat 21.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 314.9 mg, Sugar 25.1 g

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE



Cranberry Pineapple Upside-Down Cake image

Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. -Sherry Conley, Noel Hants County, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 17

1 cup packed brown sugar
1/2 cup butter, melted
1 can (20 ounces) sliced pineapple, drained
1 cup fresh or frozen cranberries
CAKE:
1 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup sour cream
1 cup fresh or frozen cranberries, halved
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

Nutrition Facts : Calories 402 calories, Fat 21g fat (13g saturated fat), Cholesterol 84mg cholesterol, Sodium 363mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY WALNUT UPSIDE DOWN CAKE



Cranberry Walnut Upside Down Cake image

Categories     Cake     Mixer     Berry     Fruit     Nut     Dessert     Bake     Christmas     Vegetarian     Quick & Easy     Cranberry     Walnut     Fall     Winter     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

For topping:
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
1 3/4 cups fresh or frozen cranberries (7 ounces; do not thaw if frozen)
3/4 cup coarsely chopped walnuts (3 ounces), toasted
For cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
3/4 cup well-shaken buttermilk
Accompaniment: lightly sweetened whipped cream
Special Equipment
a well-seasoned 10-inch cast-iron skillet

Steps:

  • Make topping:
  • Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
  • Bake cake:
  • Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

PEAR-CRANBERRY UPSIDE-DOWN CAKE



Pear-Cranberry Upside-Down Cake image

Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter
1 3/4 cups firmly packed light-brown sugar
3 firm but ripe pears, such as Anjou
Juice of 1 lemon
1 cup cranberries
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
3 large eggs
1 cup milk, room temperature
Spice Ice Cream

Steps:

  • Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch professional round cake pan.
  • Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside.
  • Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes.
  • Transfer to a wire rack to cool for 15 minutes. Run a knife around edges and invert onto a serving platter. Serve with spice ice cream.

CRANBERRY UPSIDE DOWN CAKE



Cranberry Upside Down Cake image

"When I'm rushed for a dessert for a Christmas potluck, I grab the recipe for this old-fashioned cake," writes Ruth Marie Lyons of Boulder, Colorado. A cake mix gets special treatment from walnuts, pineapple and cranberries.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 8

1 can (20 ounces) pineapple tidbits
1/2 cup butter, melted
1 cup packed brown sugar
1 cup fresh or frozen cranberries
1/2 cup walnut halves
1 package yellow cake mix (regular size)
3 eggs
1/4 cup vegetable oil

Steps:

  • Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple. , In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).

Nutrition Facts : Calories 323 calories, Fat 15g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-down Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 14

4 ounces butter, plus 8 ounces
1/2 cup light brown sugar
1/4 cup cranberry juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups fresh or quick frozen cranberries
8 ounces butter
1 cup milk
1 egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar

Steps:

  • Preheat oven to 400 degrees F.
  • Melt the 4 ounces of butter in a nonstick, ovenproof 9-inch skillet. Add the brown sugar, juice and spices and stir until sugar dissolves and liquid is bubbly. Chill mixture, add the cranberries, and set aside.
  • In a small pan, melt 8 ounces of butter. Remove from the heat and add the milk and egg. Set aside.
  • In a separate bowl, mix the flour, baking powder, salt, and sugar. Add the milk mixture and whisk until smooth. Pour this mixture over the cranberries in the skillet. Bake for 30 to 35 minutes, until a toothpick comes out clean.
  • Let cake cool in pan for about 15 minutes then turn out onto plate (fruit will be on top and juice will be dripping down) and serve slices with whipped cream or vanilla ice cream.
  • Serving suggestion: Whipped cream or ice cream.

CRANBERRY UPSIDE DOWN CAKE



Cranberry Upside Down Cake image

Cranberries and pecans provide a wonderful addition to this upside down cake - a perfect homemade dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 15

1/2 cup butter or margarine
1 cup packed brown sugar
2 cups fresh or frozen (thawed) cranberries
1 cup chopped pecans
3 egg yolks
1 cup granulated sugar
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup orange juice
1 teaspoon vanilla
1 teaspoon grated orange peel
2 egg whites
1/4 teaspoon cream of tartar

Steps:

  • Heat oven to 350°F. In 10-inch cast-iron skillet, melt butter over low heat. Sprinkle brown sugar, cranberries and pecans in skillet. Remove from heat.
  • In large bowl, beat egg yolks with electric mixer on high speed until thick and pale. Gradually beat in granulated sugar. In small bowl, mix flour, baking powder, cinnamon and salt. On low speed, beat flour mixture into sugar mixture alternately with orange juice, beating after each addition just until smooth. Beat in vanilla and orange peel.
  • In small bowl, beat egg whites and cream of tartar with electric mixer on high speed just until stiff peaks form. Fold into batter. Pour into skillet.
  • Bake 45 to 50 minutes or until center is set. Cool 5 minutes. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so cranberry mixture can drizzle over cake. Remove pan. Serve warm.

Nutrition Facts : Calories 490, Carbohydrate 70 g, Fat 4 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg

CRANBERRY RHUBARB UPSIDE-DOWN CAKE



Cranberry Rhubarb Upside-Down Cake image

Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup quick-cooking oats
2/3 cup boiling water
2 tablespoons butter, melted
1/3 cup plus 1/2 cup packed brown sugar, divided
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped fresh or frozen rhubarb
1 egg
1/2 cup sugar
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Steps:

  • Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

UPSIDE DOWN APPLE & CRANBERRY COFFEE CAKE



Upside Down Apple & Cranberry Coffee Cake image

Make and share this Upside Down Apple & Cranberry Coffee Cake recipe from Food.com.

Provided by CountryLady

Categories     Breads

Time 45m

Yield 16 serving(s)

Number Of Ingredients 16

1/4 cup corn syrup
3/4 cup brown sugar, packed
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon ground cinnamon
1 1/2 cups apples, peeled &, thinly sliced
3/4 cup granulated sugar
1/3 cup unsweetened applesauce
1/4 cup vegetable oil
1 large egg
2 large egg whites
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup low-fat yogurt
1/4 cup dried cranberries

Steps:

  • Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray.
  • TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan.
  • Place in the oven for 3 minutes or until mixture has melted.
  • The mixture should be sticky.
  • Place the apples and cranberry on top.
  • CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer.
  • In another bowl, stir together flour and baking powder.
  • Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined.
  • Spread it over the fruit in the pan.
  • Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry.
  • Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.

CRANBERRY PECAN UPSIDE-DOWN CAKE



Cranberry Pecan Upside-Down Cake image

At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup butter, cubed
2 cups sugar, divided
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup coarsely chopped pecans
3 large eggs, room temperature, separated
1/3 cup orange juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.

Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.

ALICE WATERS'S CRANBERRY UPSIDE-DOWN CAKE



Alice Waters's Cranberry Upside-Down Cake image

This recipe requires a little extra effort - you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Serve with a dollop of whipped cream, and prepare yourself for accolades.

Provided by R. W. Apple Jr.

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) unsalted butter
3/4 cup brown sugar
9 ounces (2 2/3 cups) fresh cranberries
1/4 cup fresh orange juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
2 eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. To prepare topping: Put butter and brown sugar in a 9-inch round cake pan, and put it in the oven. As the sugar dissolves, stir to distribute the mixture evenly over the pan. When the sugar starts to caramelize, remove pan from the oven and allow to cool.
  • In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.
  • To prepare batter: In a large mixing bowl, sift together flour, baking powder and salt. Set aside.
  • Using an electric mixer, cream butter with sugar until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.
  • Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Let cake cool for 15 minutes before turning onto cake plate. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 193 milligrams, Sugar 41 grams, TransFat 1 gram

CRANBERRY-MAPLE UPSIDE-DOWN CAKE



Cranberry-Maple Upside-Down Cake image

Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

12 tablespoons unsalted butter, room temperature, plus more for pan
2 3/4 cups fresh or defrosted frozen cranberries
9 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour, plus more for pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons yellow cornmeal, preferably coarse
1/4 cup almond paste
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup milk

Steps:

  • Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries, and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes.
  • Remove cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan.
  • Return skillet with syrup to medium heat, and cook until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries, and let cool, about 10 minutes.
  • Place rack in center of oven, and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Set aside.
  • Place remaining 6 tablespoons butter in an electric mixer fitted with the paddle attachment. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside.
  • In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.
  • Spread batter over cranberries, and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate.

ORANGE-CRANBERRY UPSIDE-DOWN CAKE



Orange-Cranberry Upside-Down Cake image

I'm lucky enough to have my great-grandmother's cookbook. In it are numerous tried-and-true recipes that she and my grandmother served our family through the years. -Carrie Zuhlke, Fostoria, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 15

1 cup packed brown sugar
2 tablespoons butter, melted
2 cups fresh cranberries, halved
2 medium navel oranges, peeled and chopped
BATTER:
3/4 cup shortening
1-1/4 cups sugar
2 large eggs
2 teaspoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup evaporated milk
1/2 cup orange juice

Steps:

  • Combine the brown sugar and butter; spread evenly into a greased 13x9-in. baking dish. Sprinkle with cranberries and oranges; set aside. , In a bowl, cream shortening and sugar. Beat in eggs and orange zest. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture. , Bake at 375° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 191mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

The sugar, spices and orange zest make a wonderful syrup as the cake bakes, creating the perfect foil to the tart cranberries. This cake is lovely as the finish to dinner, or a nice mid-morning snack with coffee. Adapted from a recipe in Everyday Food.

Provided by Mooseybear

Categories     Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter, at room temperature divided
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 teaspoon orange zest (optional)
1 3/4 cups cranberries, fresh or frozen
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees farenheit.
  • Rub the bottom and sides of an 8-inch round pan with 2 Tablespoons of the butter.
  • In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest.
  • Sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top.
  • Cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy.
  • Add egg and vanilla and mix until well combined.
  • In another bowl, sift together flour, baking powder and salt.
  • Add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined.
  • Spoon batter over cranberries, and even out the top.
  • Bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes.
  • Let cool for 20 minutes, then run a kinfe around the edge of the cake.
  • Place a platter over the top of the baking pan, and turn cake out onto platter.

Nutrition Facts : Calories 300.9, Fat 12.9, SaturatedFat 7.9, Cholesterol 55.9, Sodium 159.8, Carbohydrate 43.8, Fiber 1.6, Sugar 26, Protein 3.5

PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING



Pumpkin Upside-down Cake with Cranberry Pecan Topping image

Make and share this Pumpkin Upside-down Cake with Cranberry Pecan Topping recipe from Food.com.

Provided by SJG3483

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

6 tablespoons unsalted butter, melted
1 cup brown sugar, firmly packed
2 cups cranberries
1 cup coarsely chopped pecans, toasted
2 eggs
1 1/2 cups pumpkin puree (almost a full can)
3 tablespoons vegetable oil
3 tablespoons applesauce
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
  • Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.

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.

CRANBERRY PEAR UPSIDE-DOWN CAKE



Cranberry Pear Upside-Down Cake image

This lovely cake is excellent served with coffee.

Provided by Suzy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Upside-Down Cake

Yield 12

Number Of Ingredients 7

⅔ cup caramel ice cream topping
½ cup chopped pecans
1 (15 ounce) can pear halves
1 (16 ounce) package cranberry quick bread mix
1 cup water
2 tablespoons vegetable oil
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray one 2 quart baking dish or one 10-inch round cake pan with non-stick cooking spray.
  • Pour and spread caramel topping to cover bottom of dish. Sprinkle pecans around the outer edge of caramel topping to make a 1-inch border, reserve 1 tablespoon of pecans.
  • Spoon reserved 1 tablespoon pecans over center of dish. Cut pears into 1/4 inch slices; arrange over caramel topping and pecans with small ends toward center.
  • In medium bowl, combine bread mix, water, oil and egg. Stir with spoon until mix is moistened. Pour batter slowly over pears and pecans; carefully spread to cover.
  • Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Loosen cake from sides of pan and invert onto serving plate leaving pan over cake for 1 minute. Carefully remove pan. If any topping remains in pan, spoon over cake. Cool for 30 minutes; top with ice cream if desired.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.8 g, Cholesterol 15.7 mg, Fat 7.6 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 224.3 mg, Sugar 20 g

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

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

12 tablespoons unsalted butter, softened, plus more for pan
3/4 cup all-purpose flour, plus more for pan
2 3/4 cups fresh or thawed frozen cranberries
1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/3 cup coarse cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup almond paste
3/4 cup plus 2 tablespoons granulated sugar
3 large eggs, separated
1/4 teaspoon pure vanilla extract
1/2 cup whole milk

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.

Tips:

  • Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before using.
  • If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
  • To make sure the cake doesn't stick to the pan, grease and flour the pan before adding the batter.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool for at least 10 minutes before inverting it onto a serving plate.
  • Serve the cake warm or at room temperature with whipped cream or ice cream.

Conclusion:

Cranberry upside-down cake is a delicious and festive dessert that is perfect for any occasion. With its moist, tender crumb and sweet-tart cranberries, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cranberry upside-down cake a try. You won't be disappointed!

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