Marla Meridith

November 23, 2019



Make the holidays extra special with this delicious Cranberry Upside Down Cake recipe. Perfect for Thanksgiving and Christmas entertaining. MarlaMeridith.com
Make the holidays extra special with this delicious Cranberry Upside Down Cake recipe. Perfect for Thanksgiving and Christmas entertaining. MarlaMeridith.com
Make the holidays extra special with this delicious Cranberry Upside Down Cake recipe. Perfect for Thanksgiving and Christmas entertaining. MarlaMeridith.com

Recipe: Cranberry Upside Down Cake

By Marla Meridith  , , , , , , , , ,     

November 23, 2019

Make the holidays extra special with this delicious Cranberry Upside Down Cake recipe.

  • Prep: 15 mins
  • Cook: 40 mins

Ingredients

4 tbsp (1/2 stick) unsalted butter

3/4 cup brown sugar

9 ounces (2 2/3 cups) fresh cranberries

1/4 cup fresh orange juice

FOR THE BATTER:

1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground ginger

¼ tsp salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup sugar

1 tsp vanilla extract

2 eggs, separated

1/2 cup whole milk

1/4 teaspoon cream of tartar

—topping

1/4 cup chopped candied ginger

Directions

1Preheat oven to 350 degrees with the rack in the middle.

2Prepare the topping: Put butter and brown sugar in a 9-inch round cake pan, place the oven. As the sugar dissolves, stir once so the mixture spreads evenly over the pan. When the sugar starts to bubble and caramelize, remove pan from the oven and allow to cool.

3In a small bowl, combine the cranberries and orange juice. Toss to coat berries well. Spread the berries evenly in the pan. Drizzle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.

4Prepare the batter: In a large mixing bowl, whisk together flour, baking powder, cinnamon, ginger and salt. Set aside.

5Using an electric mixer with the paddle attachment, cream the butter and sugar together until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.

6Using electric mixer, whisk the egg whites with cream of tartar until whites are stiff enough to hold a slight peak.

7Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 30-35 minutes (add 5-10 minutes if you live at high altitude). Test for doneness with a wooden skewer, cake is ready when it comes out virtually crumb free.

8Let cake cool for 15 minutes before turning onto a serving plate. Top with the candied ginger. Serve with lightly sweetened whipped cream if desired.

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