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.
ORANGE-CRANBERRY UPSIDE-DOWN CAKE
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
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
Leave the pineapple at the market and make a Cranberry Upside-Down Cake instead! Not a baker? Not a problem! This video will show you how to use a cake mix to make this easy and delicious Cranberry Upside-Down Cake.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.
- Beat cake mix, dry pudding mix, eggs, water and oil with mixer just until blended. (Do not overbeat.) Pour over cranberries.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
- Invert cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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.
CRANBERRY UPSIDE-DOWN CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 14
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 GINGER UPSIDE-DOWN CAKE W/SPICED ORANGE CARAMEL SAUCE
Make and share this Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Heat oven to 350°F Spray a 10" round cake pan with non-stick vegetable spray.
- Cranberry Mixture: In a small sauce pan, melt butter with brown sugar. Add cinnamon and bring to a boil, whisking ingredients. Pour into the prepared pan and cover with cranberries. Set aside.
- Gingerbread: Sift together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- Beat together butter and sugar until light and fluffy. Add the egg, then add the molasses. Add the dry ingredients all at once and slowly add water, scraping bowl well.
- Pour batter over cranberries in the prepared pan. Bake 45-60 minutes or until a toothpick comes out clean. Invert onto a serving plate and allow to cool.
- Spiced Orange Carmel Sauce: Caramelize sugar over medium-hight heat until sugar is a light amber. Carefully add orange juice (may splatter). Add remaining ingredients and boil 1 minute. Cool then serve with cake.
Nutrition Facts : Calories 714.5, Fat 18.6, SaturatedFat 11.4, Cholesterol 74.1, Sodium 420.1, Carbohydrate 136.4, Fiber 2.3, Sugar 104, Protein 4.7
CRANBERRY UPSIDE-DOWN CAKE
A fall twist on upside-down cake. The cranberries and orange juice give it a wonderful tangy flavor. I serve it during the fall and at Thanksgiving. From Chez Panisse Fruit.
Provided by jacknalecsmom
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Use a 9-inch round or 8-inch square cake pan with 3-inch sides.
- To make cake topping, place the butter and brown sugar in the cake pan. Place the pan on a stovetop burner over low heat and melt, stirring with a wooden spoon. When the mixture begins to caramelize, turning a slightly darker shade of brown, remove from the heat and let cool. Scatter the cranberries evenly in the bottom of the pan and drizzle in the orange juice. Set aside.
- Preheat the oven to 350 degrees.
- To make the cake batter, sift the flour, baking powder, and salt into a bowl.
- In a large mixing bowl, cream together the butter and sugar until pale and creamy. Mix in vanilla.
- Add the egg yolks one at a time, scraping down the bowl after each addition.
- Gradually add the dry ingredients and the milk in stages finishing with the last of the dry ingredients.
- In another mixing bowl, whisk together the egg whites and cream of tartar.
- Beat the whites until they form firm peaks. Fold into the batter in two batches.
- Pour batter over topping in baking pan and bake until the top is golden and the cake pulls away from the sides of the pan, about 50-60 minutes.
- Serve with lightly sweetened whipped cream flavored with a little orange liqueur.
Nutrition Facts : Calories 615.9, Fat 25.6, SaturatedFat 15.5, Cholesterol 125.1, Sodium 263.3, Carbohydrate 92.5, Fiber 3, Sugar 64, Protein 6.5
CRANBERRY UPSIDE-DOWN CAKE
This recipe is a little different from others with the same name. Canned whole cranberry sauce is used.
Provided by Barb in WNY
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a 10-inch skillet.
- Add 1 cup sugar and stir 3 minutes over medium heat.
- Remove from heat.
- Spoon cranberry sauce over butter mixture; sprinkle with pecans.
- Set aside.
- In a mixing bowl , beat egg yolks until foamy.
- Gradually add remaining 1 cup 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 topping in skillet.
- Bake at 375F for 30 minutes or until cake test done.
- Cool 5 minutes in skillet; invert onto large serving plate.
- Serve warm.
Nutrition Facts : Calories 377.7, Fat 11, SaturatedFat 6.3, Cholesterol 87.8, Sodium 194.4, Carbohydrate 68.4, Fiber 0.8, Sugar 58.1, Protein 3.4
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