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
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 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.
UPSIDE-DOWN CRANBERRY-ORANGE CAKE
This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.
BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
- In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
- Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
- Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
- Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
- Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.
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
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
After fixing cranberry sauce for Thanksgiving I had cranberries left over. A email from Kraft arrived with a picture of this cake. It was a hit with the family. It has a nice combination of sweet and tart. It is also really easy to prepare.
Provided by J. Hinds
Categories Dessert
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 350°F.
- LINE 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread over butter.
- BEAT cake mix, dry pudding mix, eggs, water and oil with mixer on low speed 30 sec., then on medium speed 2 minute (Do not overbeat.) Spread over cranberries.
- BAKE 40 to 45 minute or until toothpick inserted in center comes out clean. Cool completely.
- INVERT cake onto platter; remove pan and parchment. Serve cake topped with Whipped Topping.
Nutrition Facts : Calories 277.3, Fat 8.7, SaturatedFat 2.8, Cholesterol 30.9, Sodium 360.4, Carbohydrate 48, Fiber 1.5, Sugar 38.1, Protein 2.8
CRANBERRY UPSIDE - DOWN CAKE
Make and share this Cranberry Upside - Down Cake recipe from Food.com.
Provided by rpsj2
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350'.
- Slice stick of butter into thin pieces.
- Distribute evenly in bottom of 9" by 12" pan.
- Sprinkle walnuts over butter.
- Mix white & brown sugars with cranberries, then spread evenly over walnuts.
- Follow directions on cake box to prepare cake mixture, then pour mixture over cranberries.
- Bake 40-50 minutes, or when toothpick inserted comes out clean.
- Let cool 10 minutes, then loosen edges from pan with a knife, & turn over onto pie plate.
- Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 635.8, Fat 26.3, SaturatedFat 7.4, Cholesterol 67.7, Sodium 376.2, Carbohydrate 98.9, Fiber 2.7, Sugar 79.7, Protein 5.2
CRANBERRY UPSIDE-DOWN CAKE
The sugar, spices and orange zest make a wonderful syrup as the cake bakes, creating the perfect foil to the tart cranberries. This cake is lovely as the finish to dinner, or a nice mid-morning snack with coffee. Adapted from a recipe in Everyday Food.
Provided by Mooseybear
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees farenheit.
- Rub the bottom and sides of an 8-inch round pan with 2 Tablespoons of the butter.
- In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest.
- Sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top.
- Cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy.
- Add egg and vanilla and mix until well combined.
- In another bowl, sift together flour, baking powder and salt.
- Add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined.
- Spoon batter over cranberries, and even out the top.
- Bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes.
- Let cool for 20 minutes, then run a kinfe around the edge of the cake.
- Place a platter over the top of the baking pan, and turn cake out onto platter.
Nutrition Facts : Calories 300.9, Fat 12.9, SaturatedFat 7.9, Cholesterol 55.9, Sodium 159.8, Carbohydrate 43.8, Fiber 1.6, Sugar 26, Protein 3.5
UPSIDE-DOWN BLOOD ORANGE CUPCAKES
Making blood orange cupcakes is my favorite way to use fresh blood oranges. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. -Monica Chadha, Fremont, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top with cranberry sauce. Bake 8 minutes., Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and orange oil, if desired; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche, if desired.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CRANBERRY UPSIDE DOWN CAKE
Make and share this Cranberry Upside Down cake recipe from Food.com.
Provided by Miss Erin C.
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F, grease an 8" gratin pan.
- In a saucepan, melt 1/4 c of butter and add 1/2 c sugar until the sugar is dissolved Add the cranberries and toss with the syrup, set aside.
- Cream the remaining butter and sugar together with an electric mixer, add 1 egg at a time until combined Add the flour, baking soda, salt and cinnamon and mix until combined.
- Add the milk slowly until the batter is of a soft, dropping consistency.
- Pour the berry/syrup mixture into the greased pan, cover with the batter.
- Bake for 30 minutes or until the cake is bouncy and starts to pull away from the sides of the pan Remove from the oven and place a plate on top of the pan, invert and remove the pan, be careful not to burn yourself Serve warm with ice cream.
Nutrition Facts : Calories 426.3, Fat 24.6, SaturatedFat 4.5, Cholesterol 70.9, Sodium 526.8, Carbohydrate 48.9, Fiber 1, Sugar 34, Protein 3.9
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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CRANBERRY ORANGE UPSIDE DOWN CAKE - MIDWEST LIVING
From midwestliving.com
5/5 (1)Calories 408 per servingTotal Time 58 mins
- In a medium mixing bowl, whisk together flour, baking powder, ginger, cinnamon, baking soda and salt; set aside. Place 3 tablespoons butter in a 10x2-inch cast-iron or other heavy oven-going skillet. Place skillet in a 350°F oven for 3 to 5 minutes or until butter is melted. Remove from oven and carefully tip skillet to coat the sides with butter. Leave oven on.
- Sprinkle brown sugar evenly over the bottom of the skillet. Arrange orange sections over the brown sugar. Top evenly with cranberries.
- In a large mixing bowl, whisk together eggs, yogurt, granulated sugar, the 6 tablespoons melted butter and the vanilla. Add flour mixture to egg mixture, one-third at a time, stirring just until combined after each addition. Spoon batter into skillet, spreading to cover fruit.
- Bake in the 350°F oven for 35 to 40 minutes or until a toothpick inserted into center of cake comes out clean. Let cake cool for 3 to 4 minutes. Run a knife around the edge of cake to loosen. Carefully invert the cake onto a platter. Replace any fruit that remains in pan. Serve warm or at room temperature.
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