Cranberry Gingerbread Upside Down Cake Food

CRANBERRY UPSIDE-DOWN CAKE

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

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 GINGERBREAD UPSIDE DOWN CAKE

Steps:

• Lightly grease the sides of a 9-inch round cake pan.
• In a small bowl, stir together the first three ingredients -- melted butter, brown sugar, and vanilla extract.
• Spread evenly into the bottom of the prepared cake pan.
• Sprinkle evenly with fresh cranberries, ensuring the brown sugar mixture is covered.
• In a large mixing bowl, combine the buttermilk, egg, vanilla, brown sugar, molasses, and butter, beating until blended.
• In a large bowl, combine flour, cinnamon, ginger, baking soda, salt, and cloves.
• Add the dry ingredients to the mixing bowl, beating until just combined. Do not overmix.
• Spoon the batter carefully over the cranberries, trying not to dislodge or move them too much.
• Bake at 350 degrees for 30-35 minutes, or until edges are set and golden, and a toothpick inserted near the center comes out clean.
• Remove to a wire rack to cool for 15-20 minutes (no longer or cake will want to stick to pan), run a knife around the edges to loosen, and then invert onto a serving plate.
• Cut and serve warm. Top with whipped cream, if desired.

UPSIDE-DOWN CRANBERRY-ORANGE CAKE

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.

UPSIDE-DOWN GINGERBREAD WITH CRANBERRIES AND PINEAPPLE

Steps:

• Heat oven to 350 degrees.
• In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
• Spread in bottom of ungreased 8 or 9inch square pan.
• (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
• Arrange pineapple, cranberries, and nuts over sugar mixture.
• In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
• Add all remaining gingerbread ingredients and blend well.
• Pour batter evenly over pineapple, cranberries, and nuts.
• Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
• Serve warm with whipped cream.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

CRANBERRY UPSIDE - DOWN CAKE

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.

CRANBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F
• Butter a 9-by-9-inch cake pan.
• In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan.
• Place the cranberries in the cake pan on top of the melted butter and sugar.
• Mix together the flour, baking powder, and salt.
• In a mixing bowl, cream the remaining 1/2 cup butter with the sugar.
• Add the egg yolks, one at a time, beating well after each addition.
• Add 1 teaspoon vanilla and mix well.
• Add the milk alternately with the dry ingredients, folding well after each addition.
• In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks.
• Add the cream of tartar and continue to beat until the peaks hold their shape.
• Fold the whites into the cake batter.
• Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
• Remove the cake from the oven and run a small knife around the edges.
• Let sit for 15 minutes.
• Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
• Serve slices of cake topped with a dollop of whipped cream or Cool Whip, if desired.