Wednesday, December 24, 2014


TaDa....I have finally used up all my cranberries with this beautiful upside down cake and two more loaves of cranberry-nut bread. This is a simple yet rather elegant dessert for those who like the combination of the tart fresh cranberries and the brown sugar-carmel-y topping and a deliciously moist cake.
Gather a few simple ingredients....
Mix your dry ingredients, add the wet...
You will cook butter and brown sugar on the stove top...
Then pour the brown sugar butter into the pan and top with your cranberries...
Then you get this beautiful, tart, moist cranberry upside down cake to serve your guests!

You will need a 9" cake pan - the one with the higher sides. I used my 9" spring form pan and it worked great.

Set the oven at 350°

Butter the bottom and sides of your 9" cake pan, set aside

Topping Ingredients:

3/4 cup firmly packed brown sugar
4 Tablespoons butter

Cranberries that go over the brown sugar/butter topping, 12 ounces.

Cake Ingredients:

1 3/4 cups AP flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp cinnamon
pinch of ground cloves
1 1/2 cups of granulated sugar
1 stick of butter (room temp)
3 large eggs (room temp)
1 Tablespoon orange zest
1/2 cup sour cream
1/4 cup milk

In a small sauce pan on the stove top put the butter and the brown sugar and stir until well combined, once the butter is melted and combined with the brown sugar stop stirring and let the mixture just simmer for about 15-20 seconds.

Pour the sugar/butter mixture into your greased pan and top with your cranberries.

In a mixing bowl whisk together the flour, salt, baking powder, ginger, cinnamon and cloves.

In the bowl of your mixer add the softened butter and whip until light and fluffy, then add the sugar and beat again, then add the eggs one at a time, finally the orange zest. Then add 1/2 the sour cream and mix, then 1/3 the dry ingredients, mix, the other half of the sour cream, mix, another 1/3 the dry, then the milk and the rest of the dry ingredients.

Now place in your preheated 350° oven and turn down the oven to 325°. Bake for 55-60 minutes, test with a wooden tester.

Cooks Notes:

The butter will soften in the microwave but do 4 seconds per side and check it each time you turn the butter, you don't want to melt it, just soften the butter.

If you have forgotten to set out the eggs to get to room temp just put them in a bowl of water - not hot but not tepid - for a few minutes and they will come to room temp very quickly.

Do not use a toothpick to test this cake - use a wooden skewer as this is a tall cake and could be done on top but not the bottom.


Recipe from Simply Recipes 

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