APPLE-CRANBERRY UPSIDE - DOWN CAKE
Provided by Food Network
Time 35m
Yield 2 cakes of 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter and dissolve brown sugar.
- Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
- With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
- Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.
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 PINEAPPLE UPSIDE-DOWN CAKE
Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. -Sherry Conley, Noel Hants County, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.
Nutrition Facts : Calories 402 calories, Fat 21g fat (13g saturated fat), Cholesterol 84mg cholesterol, Sodium 363mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY UPSIDE-DOWN CAKE
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in center. Butter an 8-by-2-inch round cake pan. Line with a parchment circle cut to fit the 8-inch bottom, and butter the parchment. Coat with flour, tapping out excess; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until sizzling. Add cranberries and toss to coat, about 1 minute.
- Add maple syrup and cinnamon to skillet. Cook, stirring gently, just until cranberries begin to burst, about 1 minute. Using a slotted spoon, transfer cranberries to the prepared pan. Return skillet with syrup to medium heat, and simmer until thickened, about 2 minutes. Pour syrup over cranberries; set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. Place remaining 6 tablespoons butter in the bowl of an electric mixer fitted with the paddle attachment. Crumble in almond paste, and beat on medium speed until smooth and combined, about 30 seconds.
- With mixer running, gradually add 3/4 cup sugar to butter mixture; beat until creamy. Add yolks, beat until combined. Beat in vanilla extract. Add flour mixture in two batches, alternating with milk. Set batter aside.
- In a clean mixing bowl, whisk egg whites until foamy. Gradually add remaining 2 tablespoons sugar, and beat until soft peaks form. Whisk 1/3 of the egg whites into batter, and then fold in the remaining whites.
- Spread batter over cranberries in pan, smoothing with an offset spatula, and bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool, about 20 minutes. Invert cake onto a serving plate and serve at room temperature.
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
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
APPLE CRANBERRY UPSIDE-DOWN CAKES
Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. -Margee Berry, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.
Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 332mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 3g fiber), Protein 6g protein.
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
MAPLE UPSIDE-DOWN CAKE
This is for the World Tour 2005 RecipeZaar event. I've posted it in the Canadian section. I haven't made the cake yet, but hope to soon. The recipe is in the Time Life Good Cook "Cakes" Cookbook.
Provided by PanNan
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat syrup until boiling, and pour it into a rectangular oven proof dish that is about 2 inches deep, with dimensions of about 6" X 10".
- Cream butter and sugar til fluffy. Beat in egg.
- Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
- Pour batter into the hot syrup.
- Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
- Cool cake 10 minutes, and heat a platter. Run a knife around the edges to loosen it. Flip the cake onto the heated platter. Dot the top with the pecan halves and cut into portions. Serve warm with whipped cream.
Nutrition Facts : Calories 274, Fat 13.5, SaturatedFat 7.5, Cholesterol 61.6, Sodium 172.3, Carbohydrate 36.6, Fiber 0.5, Sugar 23.1, Protein 3
CRANBERRY-MAPLE UPSIDE-DOWN CAKE
Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries, and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes.
- Remove cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan.
- Return skillet with syrup to medium heat, and cook until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries, and let cool, about 10 minutes.
- Place rack in center of oven, and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Set aside.
- Place remaining 6 tablespoons butter in an electric mixer fitted with the paddle attachment. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside.
- In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.
- Spread batter over cranberries, and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate.
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