CRANBERRY UPSIDE DOWN CAKE
I was rather surprised to see no other cake recipe like this one posted already. Found it in a holiday baking magazine and plan to make it for Thanksgiving this year. Rather than waiting to make it public, I've decided to share now in case others want to join me in trying this one out.
Provided by justcallmetoni
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350 degrees.
- Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
- To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
- Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
- Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
- Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
- Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
- Best served warm.
Nutrition Facts : Calories 369.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 99.1, Sodium 206.9, Carbohydrate 46.3, Fiber 1.1, Sugar 28.6, Protein 3.5
CRANBERRY-PECAN UPSIDE DOWN CAKE
Cranberries and pecans make up the bottom (top!) layer of this beautiful, easy upside down cake.
Time 1h20m
Yield 1 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly oil a 9-inch cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, orange zest, and salt. Set aside.
- In a small saucepan over medium heat, combine brown sugar and ⅓ cup butter. Bring to a low boil, then pour into the bottom of the cake pan. Sprinkle the cranberries and pecans evenly across the mixture.
- In a large bowl or the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until just incorporated, then stir in the vanilla.
- Beat in the flour mixture alternately with the Greek yogurt, beginning and ending with the flour. Pour batter into prepared pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a plate. Serve warm or at room temperature.
CRANBERRY UPSIDE-DOWN CAKE
The secret to getting the fruit sweet and caramelized in this glistening jewel-like cake is letting it bake and bubble in the cake pan before adding the batter. Since you use only one bowl, cleanup is a breeze.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 15
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
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.
CRANBERRY UPSIDE-DOWN CAKE
This recipe is a little different from others with the same name. Canned whole cranberry sauce is used.
Provided by Barb in WNY
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a 10-inch skillet.
- Add 1 cup sugar and stir 3 minutes over medium heat.
- Remove from heat.
- Spoon cranberry sauce over butter mixture; sprinkle with pecans.
- Set aside.
- In a mixing bowl , beat egg yolks until foamy.
- Gradually add remaining 1 cup sugar; beat well.
- Blend in orange juice.
- Combine flour, baking powder, and salt.
- Add to egg mixture.
- Beat egg whites until stiff; fold into batter.
- Carefully spoon over topping in skillet.
- Bake at 375F for 30 minutes or until cake test done.
- Cool 5 minutes in skillet; invert onto large serving plate.
- Serve warm.
Nutrition Facts : Calories 377.7, Fat 11, SaturatedFat 6.3, Cholesterol 87.8, Sodium 194.4, Carbohydrate 68.4, Fiber 0.8, Sugar 58.1, Protein 3.4
CRANBERRY PECAN CAKE
This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.
Provided by NGG426
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
- Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
- Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
- Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.7 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 67.9 mg, Sugar 34.9 g
CRANBERRY UPSIDE - DOWN CAKE
I saw the origianl recipe in a Quick Cooking magazine. It called for fresh or frozen cranberries. I perfer the dried ones, but anyone can surely change it up a bit too. I've been making this cake every Holiday season now for about 4 years. It's always a huge hit. The cranberries make it look so festive, and taste oh so good. I've had many request for this recipe and I hope you enjoy it too!!
Provided by Daydasa
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice.
- Add water to juice to measure 1-1/4 cups; set aside.
- Pour butter into a greased 13 X 9 X 2 inch baking dish.
- Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts.
- Top with pineapple.
- Keep all fairly even.
- In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice.
- Beat on medium speed for 2 minutes.
- Pour into prepared pan.
- Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before inverting onto a large serving platter.
- (Top will have an uneven appearance).
- Cool down to room temperature.
- Cover with plastic wrap until ready to serve.
Nutrition Facts : Calories 440.1, Fat 21.7, SaturatedFat 6.9, Cholesterol 74.1, Sodium 363.1, Carbohydrate 59.3, Fiber 1.8, Sugar 41.3, Protein 4.6
CRANBERRY UPSIDE DOWN CAKE
You have all heard of pineapple upside down cake, so here is an interesting variation, which is also easy to make. The recipe is taken from a cookbook published in 1976 by employees and retirees of the Santa Fe railroad in Topeka, KS.
Provided by Dan-Amer 1
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Break up the cranberry sauce and spread it over the bottom of a 13 inch X 9 inch X 2 inch baking pan. Dot the cranberry sauce with bits of butter.
- Prepare the batter from the cake mix following package directions and pour evenly over the cranberry sauce in the pan.
- Bake in a preheated 350 degree F oven for 30 minutes, or until it is done. Cut into squares, turning each upside down as you place each on a plate. Serve warm.
Nutrition Facts : Calories 512.6, Fat 25.4, SaturatedFat 6.8, Cholesterol 86.8, Sodium 414.7, Carbohydrate 68.6, Fiber 1.3, Sugar 50.5, Protein 4.5
PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
Make and share this Pumpkin Upside-down Cake with Cranberry Pecan Topping recipe from Food.com.
Provided by SJG3483
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
- Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.
LEFTOVER CRANBERRY SAUCE PANCAKES WITH PECANS
These cranberry sauce pancakes help make quick work of Thanksgiving leftovers. Cranberries, pecans, and whole-wheat flour make for a rib-sticking pile of pancakes just perfect for the day after - or any day.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and nutmeg.
- In a medium bowl, beat the eggs. Whisk in the milk, cranberry sauce, butter, and vanilla.
- Pour the wet ingredients over the dry and whisk together just until incorporated. Stir in the pecans.
- Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired (it's not necessary if you're using non-stick equipment), and pour 1/3 cupfuls onto hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minute. Flip and cook for another minute until golden brown on both sides and cooked through.
- Serve topped with maple syrup, an extra spoonful of cranberry sauce, and a sprinkling of chopped pecans, if desired.
PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
This is a holiday dessert that sparkles! It looks elegant, and tastes delicious. From 'A Passion for Desserts'.
Provided by Connie K
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Line the bottom of a 9-inch square pan with parchment paper.
- Melt the butter in a small saucepan over medium heat.
- Add the brown sugar and whisk until smooth.
- Pour the brown sugar into the bottom of the prepared pan.
- In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
- In a large bowl, whisk together the eggs, pumpkin puree, and oil.
- In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
- Stir the flour mixture into the pumpkin mixture.
- Carefully spread the batter over the cranberry pecan topping.
- Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
- Let cool for 10 minutes on a wire rack.
- Place a large plate or platter on top of the cake.
- Invert the cake and plate together, then remove the pan.
- Carefully peel off the parchment paper.
- Let cool completely before serving.
- Serve with Chantilly Cream, optionally.
- For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
- The cream should hold its shape but still be satiny in appearance.
- It should never be grainy.
Nutrition Facts : Calories 731.9, Fat 49.4, SaturatedFat 21.4, Cholesterol 137.5, Sodium 164.1, Carbohydrate 71, Fiber 2.9, Sugar 50.2, Protein 5.6
More about "cranberry pecan upside downcake food"
CRANBERRY UPSIDE-DOWN CAKE - BROWN EYED BAKER
From browneyedbaker.com
PECAN UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
PECAN UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CRANBERRY UPSIDE DOWN CAKE WITH PECANS - COURTNEY'S SWEETS
From courtneyssweets.com
CRANBERRY UPSIDE-DOWN CAKE | PAULA DEEN
From pauladeen.com
CRANBERRY PECAN OATMEAL COOKIES - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
CRANBERRY PECAN DESSERT - WHATSINTHEPAN
From whatsinthepan.com
DAIRY QUEEN® MENU CANADA: VIEW OUR FULL MENU OF HOT EATS
From dairyqueen.com
CRANBERRY UPSIDE DOWN CAKE RECIPE - FOOD.COM
From food.com
GLUTEN-FREE PINEAPPLE UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
BLACK BEAR OVEN ONE – WOOD FIRED PIZZA TRUCK AND MORE
From blackbearovenone.com
CRANBERRY PECAN UPSIDE DOWN CAKE – NINA KNEADS TO BAKE
From ninakneadstobake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love