Cranberry Orange Topsy Turvy Cake Food

TOPSY-TURVY CRANBERRY CAKES

Steps:

• In a small saucepan, combine cornstarch and 1/4 cup sugar. Stir in orange juice and 1/2 teaspoon orange zest; add cranberries. Cook over medium heat until the berries pop, about 15 minutes; set aside., In a small bowl, cream butter and remaining sugar until light and fluffy. Add egg and beat well. Beat in remaining orange zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with coconut milk, beating well after each addition., Sprinkle walnuts into four greased 4-in. fluted tube pans. Spoon cranberry mixture over walnuts; pour batter into pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm with ice cream.

CRANBERRY-ORANGE TOPSY-TURVY CAKE

Steps:

• 1. Grease the bottom of a 9-inch springform pan. Line bottom of pan with parchment paper; spray with nonstick cooking spray and lightly flour pan. Set aside.
• 2. To make the fruit layer, in a medium saucepan, melt 4 Tbsp. butter over medium heat. Add 1/2 cup sugar, the jelly and 3 cups of cranberries. Cook until cranberries are just softened, about 3 minutes. Strain cranberries over a bowl, reserving liquid. Return liquid to saucepan and simmer over medium-low heat until thickened. Set aside to cool. Arrange strained cranberries in a single layer in prepared pan. Pour 1/2 cup of the reduced liquid over the cranberries; discard remaining liquid. Cover and chill while preparing the cake layer.
• 3. To make the cake layer, separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large mixing bowl, beat 1/2 cup butter and 1 cup sugar on medium until fluffy. Add vanilla and orange zest. Add egg yolks, one at a time, blending well after each addition. Alternately add the flour mixture and cream to the butter mixture, beating on low after each addition just until combined.
• 4. Thoroughly wash the beaters. In a small mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Fold beaten egg whites into cake batter. Gently spoon batter over chilled cranberries in pan, spreading evenly. Bake in a preheated 350-degree oven, on the middle rack, for 45 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Using a small sharp knife, loosen the cake around the edge of the pan. Invert the cake onto a serving plate. Cool for 30 minutes.
• 5. Meanwhile, to make the topping, in a medium saucepan, combine 1/2 cup sugar and water. Cook and stir over medium heat until sugar dissolves. Stir in marmalade; cook and stir 4 minutes more. Stir in 2 cups cranberries. Continue cooking, stirring gently until cranberries are slightly softened, about 5 minutes. Set topping aside to cool and thicken while the cake cools.
• 6. Serve cake warm with cranberry topping spooned over each piece. Top with whipped cream, if desired.

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

GRANDMA'S CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
• In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
• Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

ORANGE-CRANBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
• Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
• In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
• Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

CRANBERRY-ORANGE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, clove and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then beat in the orange zest. Adjust the speed to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cups easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Bake until the tops spring back when pressed, 20 to 22 minutes. Cool the cupcakes in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be baked a day ahead and stored in an airtight container at room temperature.)
• For the frosting: Bring the cranberries, granulated sugar, orange juice and ginger to a simmer in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves, the cranberries burst and the mixture thickens, about 10 minutes. Let cool completely. Set aside 1/3 cup for garnish.
• Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the confectioners' sugar. Add the cooled cranberry mixture, and beat until completely incorporated.
• Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Garnish each with a dollop of reserved cranberry sauce and a piece of orange zest.

ORANGE-CRANBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
• In a medium bowl, sift together the flour, baking soda and baking powder.
• In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
• Mix together the yogurt and water or orange juice if using the Splenda Blend.
• Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
• Add in the cranberries, folding in to distribute throughout the batter.
• Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
• Cool cake in pan for 10 minutes until turning onto cake rack or plate.

TOPSY TURVY CAKE

Steps:

• Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
• Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
• Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
• Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
• Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
• Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
• Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
• Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
• Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.