CRANBERRY UPSIDE DOWN CAKE
I was rather surprised to see no other cake recipe like this one posted already. Found it in a holiday baking magazine and plan to make it for Thanksgiving this year. Rather than waiting to make it public, I've decided to share now in case others want to join me in trying this one out.
Provided by justcallmetoni
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350 degrees.
- Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
- To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
- Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
- Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
- Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
- Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
- Best served warm.
Nutrition Facts : Calories 369.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 99.1, Sodium 206.9, Carbohydrate 46.3, Fiber 1.1, Sugar 28.6, Protein 3.5
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Teri Wallace
[email protected]This cake is delicious! I will definitely be making it again.
Fernandico Catalan
[email protected]I'm not a big fan of cranberries, but I actually really liked this cake. The tartness of the cranberries was balanced out by the sweetness of the cake.
Sam Sowiak
[email protected]I couldn't find fresh cranberries, so I used frozen ones. The cake still turned out great.
Md Ayeas
[email protected]The cake was a bit dry, but the flavor was good. I think I might have overbaked it.
Shjanin Sultana
[email protected]This cake is a bit too sweet for my taste, but I still enjoyed it. I would recommend using less sugar next time.
Mubshar Garbana
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved the unique flavor of the cranberries.
Nerob shohag
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's a showstopper dessert that will impress your guests.
Bro Yt
[email protected]I love the way the cranberries caramelize in this cake. It gives it a delicious crunchy topping.
Muhiim Cabdi
[email protected]This cake is the perfect combination of tart and sweet. It's not too heavy, so it's a great dessert for after a big meal.
amudo brenda
[email protected]I used fresh cranberries in this cake and they were delicious. I can't wait to make it again with frozen cranberries.
Wajiha Irfan
[email protected]This cake is easy to make and looks impressive when it's turned upside down. It's a great dessert for a special occasion.
Jessica Jess
[email protected]I wasn't sure how the cranberries would taste in a cake, but I was pleasantly surprised. They added a nice tartness that balanced out the sweetness of the cake.
Sherazk Gujjar
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was a big hit with my family.
Mason Cole
[email protected]This cake is so moist and flavorful. I love the tartness of the cranberries.
Anna Wilson
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
M Arif Asif
[email protected]This cake was easy to make and turned out beautifully. The cranberries added a pop of color and flavor.
Antranete COMPTON
[email protected]I'm not usually a fan of upside-down cakes, but this one changed my mind. The cranberries gave it a unique and delicious flavor.
Peter Moalusi
[email protected]This cranberry upside-down cake was a hit at my holiday party! It was moist, flavorful, and the cranberries added a tart sweetness that perfectly balanced the rich cake batter.