APPLE CRANBERRY UPSIDE-DOWN CAKES
Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. -Margee Berry, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.
Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 332mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 3g fiber), Protein 6g protein.
CRANBERRY UPSIDE-DOWN CAKE
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
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
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
APPLE-CRANBERRY UPSIDE-DOWN CAKE
Butter, sugar, apples and cranberries make the yummy upside-down part of a cozy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Melt butter in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven. Sprinkle brown sugar over butter. Arrange apple slices in single layer on brown sugar. Spoon cranberry sauce between apple slices.
- Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour batter over apples.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Immediately loosen edge of cake by running knife around edge of pan. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes. Let cake stand at least 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 1 g
APPLE UPSIDE-DOWN CAKE
Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, "wow!"-Linda Wetsch, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY UPSIDE-DOWN CAKE
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
- With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
- Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
UPSIDE DOWN APPLE & CRANBERRY COFFEE CAKE
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
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.
SUPER SIMPLE APPLE UPSIDE DOWN CAKE
It was a rainy day and I was in need of some comfort food! I had some apples that needed to be used and caramel and apples are a favorite combination of mine so I came up with this quick and easy version of Apple Upsidedown Cake. Serve warm with some vanilla ice cream and you will be in heaven!! I hope you enjoy!
Provided by theragsdale3
Categories Dessert
Time 43m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray bundt pan with cooking spray.
- Slice one apple into 1/8 inch slices. Chop two remaining apples into small pieces.
- Bring Butter and Brown Sugar to a boil on stove top. Pour into bottom of bundt pan.
- Lay apple slices on top of brown sugar mixture.
- Add cake mix, cinnamon, apple juice, eggs, and apple sauce to a mixing bowl and mix for about 2 minutes.
- Fold chopped apples into cake mixture.
- Pour cake mix into bundt pan.
- Bake at 350 for 35-40 minutes or until a toothpick comes out clean.
- Immediately invert onto plate. Be careful the caramel is HOT!
- Top with vanilla ice cream and enjoy!
Nutrition Facts : Calories 418.3, Fat 16.8, SaturatedFat 7.2, Cholesterol 81.2, Sodium 450.1, Carbohydrate 64.3, Fiber 2.2, Sugar 41.9, Protein 4.5
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- Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.
- In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then, leave on heat for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside.
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