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.
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
The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake's turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they're in season-this cake can be made year-round with frozen berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
- In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
- Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g
UPSIDE-DOWN CRANBERRY CRUNCH
This is so good, and so easy to make, very colourful for a holiday season dessert. You can substitute raspberries, blueberries or strawberries if desired, any one will still be great, I usually make two of these, if I have more than four people over for dinner...a wonderful dessert.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 325°F.
- Grease a 8-in square baking pan.
- Place cranberries in prepared pan.
- Sprinkle with 3/4 cup sugar and pecans.
- In a mixing bowl, beat the eggs, extract, butter, flour and remaining sugar until smooth.
- Spread the mixture over the cranberry mixture.
- Bake for 1 hour, or until cake test done.
- Run a knife around the edges of dish; immediately invert onto a serving plate.
- Cut into serving-size pieces.
- Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 819.5, Fat 35.7, SaturatedFat 16.2, Cholesterol 166.8, Sodium 200.5, Carbohydrate 122.1, Fiber 5.4, Sugar 91.1, Protein 8.1
CRANBERRY PUFFS
Yummy cranberry and cream cheese filled wontons. A little sweet, a little spicy, and a little salty! A perfect snack for the holidays.
Provided by Raelee's recipes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.
- Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
- Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 12.4 g, Cholesterol 13.5 mg, Fat 34.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 147.2 mg, Sugar 2.3 g
CRANBERRY UPSIDE-DOWN MUFFINS
Categories Bread Bake Kid-Friendly Quick & Easy Cranberry Gourmet Small Plates
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- In a saucepan combine the cranberries, 1 cup of the sugar, and the nutmeg, cook the mixture over moderately high heat, stirring, until the sugar is dissolved, and boil it, covered, for 3 minutes. Simmer the mixture, uncovered, stirring, for 3 minutes and let it cool.
- Into a bowl sift together the flour, the baking powder, the remaining 1/4 cup sugar, and the salt. In another bowl whisk together the egg, the butter, and the milk, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the cranberry mixture among 12 well-buttered 1/2-cup muffin tins, top it with the batter, and bake the muffins in the middle of a preheated 400°F. oven for 25 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and invert them onto a rack.
STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE
This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.
Nutrition Facts :
UPSIDE-DOWN CRANBERRY PUFFS WITH BUTTER SAUCE
This was a recipe that won the grand prize in the Pioneer Baking Mix brand Holiday recipe contest in 2006. It sounds great so I will be trying it this Christmas.
Provided by MacChef
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For puffs:.
- Preheat oven to 400 degrees. Lightly toss cranberries with 1/2 cup sugar.
- Divide berries into 8 buttered muffin cups using about 1 tablespoon per cup.
- Mix remaining ingredients for the puffs and beat for 30 seconds. Fill muffin cups 2/3 full with batter.
- Bake about 15 minutes or until golden brown. Invert onto a cooling rack.
- Serve warm with hot butter sauce drizzled over.
- For butter sauce:.
- In medium sauce pan, heat sugar and cream, stirring constantly until just boiling.
- Remove from heat and beat in butter, orange juice and vanilla.
- Spoon over puffs.
Nutrition Facts : Calories 284.6, Fat 11.8, SaturatedFat 6.4, Cholesterol 53.6, Sodium 249.1, Carbohydrate 43.1, Fiber 0.7, Sugar 33.9, Protein 2.6
CRANBERRY UPSIDE-DOWN MUFFINS
Fresh cranberries are readily available here, so I cook with them often. The sweet-tart taste of these pretty muffins adds a festive touch to special-occasion suppers. -Michele Briasco-Brin, Fall River, Massachusetts
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small saucepan, combine cranberries and sugar. Cover and cook over low heat until juice forms. Uncover; cook and stir over medium heat for 10 minutes or until berries pop. Stir in nutmeg; cool slightly. Spoon into 12 paper-lined muffin cups; set aside., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened. Stir in walnuts. Spoon over cranberry mixture. , Bake 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Carefully remove paper liners and serve muffins warm, cranberry side up.
Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
EASIER CRANBERRY PUFFS
A more simple version of an already wonderful recipe. Sweet and spicy blended together for a fast and tasty snack! I recommend serving this with a red chili Asian dipping sauce. Yum! Also note that if you want a less spicy version, feel free to seed your jalapeno, choose to omit the jalapeno or curry powder, or both.
Provided by Raelee's recipes
Categories Appetizers and Snacks Pastries
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Mix the cream cheese, cranberry sauce, curry powder, and jalapeno peppers in a bowl until slightly lumpy. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
- Heat oil in a large skillet to 375 degrees F (190 degrees C).
- Cook the wontons a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate. Sprinkle with green onions to serve.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 46.4 g, Cholesterol 26.6 mg, Fat 18.7 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 435.9 mg, Sugar 7.3 g
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