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.
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
UPSIDE-DOWN APPLE CAKE WITH WHISKEY-SOAKED FRUIT
Full of seasonal fruit, almonds and spiked with whiskey, this cake is a new (and delicious) take on a holiday fruit cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 16
Steps:
- In medium bowl, mix dried cranberries, apricots, orange peel and bourbon. Let stand at room temperature 1 hour or overnight.
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of two 8-inch round cake pans with shortening. Line bottom of each pan with cooking parchment paper. Grease parchment paper with shortening.
- Line bottom and side of each pan with overlapping apple slices, cutting slices as necessary to line side of each pan.
- In large bowl, beat cake mix, water, ground almonds, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in soaked dried fruit and ginger. Gently pour into pans over apple slices.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pans upside down to release cakes onto cooling racks.
- In small microwavable bowl, microwave apple jelly uncovered on High 15 to 30 seconds, stirring every 15 seconds, until hot. Brush over apples on top and side of each cake to make shiny. Cool completely, about 1 hour.
- Meanwhile, in medium bowl, beat mascarpone cheese, whipping cream and sugar with electric mixer on high speed until stiff peaks form. On serving plate, place one cake, apple side up. Top with whipped cream mixture. Gently place remaining cake layer on top of cream, apple side up. Garnish with fresh cranberries and orange slices. Cut into slices with serrated knife. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 11 g, TransFat 0 g
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CRANBERRY-ORANGE UPSIDE-DOWN CAKE RECIPE - TODAY.COM
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- 1. Ensure your oven rack is in the middle of the oven and preheat to 350 F. Grease a 9-inch round springform pan, then line it with parchment and grease the parchment.
- 2. Melt butter in a medium, nonstick pan over medium heat. Add cranberries, sugar and jam and cook until cranberries are just softened. Strain the cranberry mixture through a fine-mesh strainer and reserve the juice. Place cranberries in a bowl and set aside.
- 3. Return the strained juices to the same pan and simmer until syrupy and reduced to about 1 cup. Turn off your burner and stir in vanilla extract. Spread cranberries into a single layer in the prepared spring-form pan. Pour the syrupy juice over the cranberries and refrigerate for at least 30 minutes.
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- 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.
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