FRESH CRANBERRY UPSIDE-DOWN CAKE
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
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
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Dee Jay
[email protected]This cake is a great way to use up fresh cranberries. It's easy to make and it turned out great! The cranberries add a nice tartness to the cake and the orange glaze is the perfect finishing touch. I will definitely be making this cake again.
Asteroid Gaming
[email protected]This cake is delicious! The cranberries add a nice tartness that perfectly complements the sweetness of the cake. The orange glaze is also a great addition. I will definitely be making this cake again.
Jennifer Cannon
[email protected]This cake is very easy to make and it turned out great! The cranberries add a nice tartness to the cake and the orange glaze is the perfect finishing touch. I will definitely be making this cake again.
Subhan Dawar
[email protected]This cake is a bit too sweet for my taste. I think I would have liked it better if I had used less sugar. The cranberries are a nice touch, but they don't really add much flavor to the cake.
DogsLove Pizza
[email protected]I love this cake! It's so moist and flavorful. The cranberries add a nice tartness that I really enjoy. I also love the orange glaze. It gives the cake a nice shine and extra flavor.
Tuhafeni Shinana
[email protected]This cake is so good! The cranberries give it a tart and tangy flavor that is perfectly balanced by the sweetness of the cake. The orange glaze is also a nice touch. I will definitely be making this cake again.
jerry pondon
[email protected]I made this cake for my family and they loved it. The cake is light and fluffy, and the cranberries add a nice tartness. The orange glaze is the perfect finishing touch. I will definitely be making this cake again.
Reginald Scott
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The cake is so moist and flavorful, and the cranberries add a nice pop of color and flavor. I served it with a scoop of vanilla ice cream and it was a perfect dessert.
Shannalee Sanderson
[email protected]I'm not a big fan of cranberries, but I decided to give this cake a try anyway. I'm so glad I did! The cranberries are not overpowering and they add a nice tartness to the cake. I really enjoyed this cake and I will definitely be making it again.
Mohamad ahmad izzeldin
[email protected]This cake is a great way to use up fresh cranberries. I had a bag of cranberries that I needed to use up and this cake was the perfect solution. The cake turned out great and I'm so glad I found this recipe.
Syed aoun Haider naqvi
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this cake again.
Philloe Rademeyer
[email protected]This cake is so moist and flavorful. The cranberries add a nice tartness that balances out the sweetness of the cake. I also love the orange glaze. It gives the cake a nice shine and extra flavor.
Audrey Williams
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The combination of cranberries, orange zest, and maple syrup is irresistible. I highly recommend trying this recipe.
Jesus Garcia Ortiz
[email protected]This cake is a perfect fall dessert. The cranberries give it a festive touch, and the warm spices make it cozy and comforting. I served it with a dollop of whipped cream and it was a hit with my guests.
Cameron Billingslea
[email protected]I was pleasantly surprised by how easy this cake was to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems. The cake turned out beautifully and tasted even better than it looked.
PRINCE GOMES
[email protected]This upside-down cake was an absolute delight! The cranberries added a tangy sweetness that perfectly complemented the moist and fluffy cake. I followed the recipe exactly and it turned out perfectly. My family and friends raved about it and asked fo