Cranberry Upside Down Cake With Chocolate Chips Food

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CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake's turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they're in season-this cake can be made year-round with frozen berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 10

1/4 cup butter, melted
1/3 cup packed brown sugar
1 1/4 cups fresh or frozen (thawed) cranberries
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
  • In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
  • Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
  • Store loosely covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

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

2 tablespoons unsalted butter, melted, plus more for greasing the pan
20 ounces frozen cranberries
2/3 cup sugar
Zest and juice of 1 orange
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
3/4 cups heavy cream
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour (see Cook's note)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon honey
Whipped cream, for serving

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



Cranberry Upside-Down Cake image

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

8 tablespoons unsalted butter, room temperature
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

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



Cranberry Upside-Down Cake image

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

1/4 cup butter, softened
4 cups cranberries
3/4 cup sugar
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
2 tsp. orange zest
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 large eggs
1-1/3 cups water
2 Tbsp. oil
2 cups thawed COOL WHIP Whipped Topping

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

CRANBERRY UPSIDE-DOWN CAKE WITH CHOCOLATE CHIPS



Cranberry Upside-Down Cake with Chocolate Chips image

I like to serve this cranberry upside-down cake for dessert after Christmas dinner, but it would also be wonderful for Thanksgiving or even a holiday party. There is a nice hint of orange to it. Serve with homemade whipped cream for a real treat!

Provided by Shae's Mama

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 15

5 tablespoons butter
1 cup white sugar, divided
⅓ cup brown sugar
¼ teaspoon ground cinnamon
2 cups fresh cranberries
1 ½ cups unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup butter, softened
2 eggs
1 tablespoon grated orange zest
1 teaspoon pure orange extract
1 teaspoon vanilla extract
½ cup buttermilk
¼ cup mini chocolate chips

Steps:

  • Position an oven rack in the center and preheat the oven to 350 degrees F (175 degrees C). Grease a nonstick 9-inch round cake pan.
  • Place butter in a saucepan over medium-high heat; stir until melted. Add 1/3 cup white sugar, brown sugar, and cinnamon. Increase heat slightly and stir mixture until it comes to a gentle boil. Cook for 30 seconds, remove from heat, and immediately scrape mixture into the prepared cake pan. (Be careful as mixture will be very hot.) Tilt the cake pan to evenly coat the bottom. Sprinkle cranberries evenly on top of the sugar mixture; set aside.
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • Beat butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually beat in remaining 2/3 cup sugar. Add eggs, one at a time, beating well after each addition. Mix in orange zest, orange extract, and vanilla extract. Blend in buttermilk. Gradually add flour mixture, beating briefly until smooth. Fold in chocolate chips. Drop heaping spoonfuls of the batter randomly over cranberries in the cake pan, then smooth the batter with the back of a spoon until even.
  • Bake in the preheated oven until cake is golden brown, springy to the touch, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a large, flat serving plate. Cool for at least 20 minutes before serving.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 59.6 g, Cholesterol 91.1 mg, Fat 21.8 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 13.3 g, Sodium 363.1 mg, Sugar 38.7 g

FRESH CRANBERRY UPSIDE-DOWN CAKE



Fresh Cranberry Upside-Down Cake image

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

¾ cup firmly packed brown sugar
¼ cup unsalted butter
¾ pound fresh cranberries
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, at room temperature
2 eggs, separated, divided
1 teaspoon vanilla extract
½ cup milk
⅛ teaspoon cream of tartar
1 cup heavy cream
¼ teaspoon vanilla extract
1 tablespoon confectioners' sugar

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

CHOCOLATE UPSIDE-DOWN CAKE



Chocolate Upside-Down Cake image

"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 8

1-1/4 cups water
1/4 cup butter, cubed
1 cup packed brown sugar
1 cup sweetened shredded coconut
2 cups semisweet chocolate chips
1 cup chopped pecans
2 cups miniature marshmallows
1 package German chocolate cake mix (regular size)

Steps:

  • Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.

Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.

CRANBERRY UPSIDE - DOWN CAKE



Cranberry Upside - Down Cake image

Make and share this Cranberry Upside - Down Cake recipe from Food.com.

Provided by rpsj2

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
4 cups cranberries
2 1/2 cups sugar
1 cup brown sugar
1/2 cup butter
1 cup walnut halves

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.

Nutrition Facts : Calories 635.8, Fat 26.3, SaturatedFat 7.4, Cholesterol 67.7, Sodium 376.2, Carbohydrate 98.9, Fiber 2.7, Sugar 79.7, Protein 5.2

CHERRY CRANBERRY UPSIDE-DOWN CAKE



Cherry Cranberry Upside-Down Cake image

Make and share this Cherry Cranberry Upside-Down Cake recipe from Food.com.

Provided by William Uncle Bill

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 tablespoons butter, melted
16 fluid ounces cherry-cranberry pie filling
9 ounces white cake mix (9 ounce packet)
2 large eggs
1/2 cup cold water
2 tablespoons canola oil
2 teaspoons grated lemon rind
2/3 cup 35% cream
3 tablespoons granulated sugar
1/2 cup plain yogurt
1 teaspoon vanilla extract

Steps:

  • Melt butter and pour into a 8" x 8" oven-proof casserole dish.
  • Spoon pie filling evenly over bottom of pan.
  • In a mixing bowl, prepared cake mix with eggs, water, oil and lemon rind as directed on package instructions.
  • Pour mixture over pie filling in pan.
  • Bake in preheated 350 F oven for 50 to 55 minutes or until firm to the touch.
  • Let stand in pan for 15 minutes, then invert cake onto a serving platter.
  • Spoon any remaining filling left in the pan over the cake.
  • Using an electric mixer, beat whipping cream until it starts to thicken.
  • Add granulated sugar by spoonfuls and continue to beat until cream is stiff.
  • Do not overbeat as it could start to form butter.
  • Fold in yogurt and vanilla extract.
  • Spread mixture on top of cake.
  • Serve cake warm or cold.

Nutrition Facts : Calories 199.5, Fat 11.9, SaturatedFat 4.8, Cholesterol 56.4, Sodium 177.1, Carbohydrate 20.9, Fiber 0.2, Sugar 15.4, Protein 2.7

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From sites.google.com


10 CRANBERRY RECIPES THAT GO BEYOND SAUCE
Whether you are a die-hard fan of cranberry in the can or cranberry sauce made with fresh cranberries you make so many recipes that go beyond the tart sauce we all know and love: Cranberry glazed meatballs, cranberry sorbet, muffins, bread, canapés.. Spooning a big dollop of cranberry sauce on your plate is the culinary highlight of the holiday season for …
From simplyrecipes.com


CRANBERRY UPSIDE DOWN CAKE RECIPE - AUTHENTIC FOODS
1 package Authentic Foods Vanilla Bean Cake Mix. 2 eggs. 1/2 cup light olive oil or vegetable oil. 1/2 cup warm milk. Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9 inch cake pan. Set aside. In a saucepan at medium heat, melt the butter and the packed brown sugar together. Pour this sugar mixture into the bottom of the greased cake pan.
From authenticfoods.com


RECIPES WITH CRANBERRIES | TASTE OF HOME
Cranberry Recipes They may be well-known for the Thanksgiving holiday, but cranberries can also be used to flavor food throughout the fall and winter seasons. Try these cranberry …
From tasteofhome.com


SIMPLY RECIPES - CRANBERRY UPSIDE DOWN CAKE | FACEBOOK
Tis the season for Cranberry Upside Down Cake-- juicy cranberries speckle an orange-zest infused cake with their sweet and tart flavor all covered by a caramelized sauce!
From facebook.com


HOLIDAY DESSERTS: CRANBERRY UPSIDE-DOWN CAKE – WEEKNIGHT ...
Holiday Desserts: Cranberry Upside-Down Cake I made this cake for Thanksgiving last year and really enjoyed it so I decided to make for last night. The cake is incredibly moist — probably because of the milk in the batter — and the cranberry, cinnamon, allspice mixture provides a wonderful holiday flavor! Plus I think the cake is very pretty.
From weeknightgourmet.com


CRANBERRY UPSIDE DOWN CAKE - LUNCH RECIPES
Cranberry Upside Down Cake might be just the dessert you are searching for. This recipe serves 1. This recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 45g of protein, 93g of fat, and a total of 3086 calories.
From fooddiez.com


HOW TO MAKE CRANBERRY UPSIDE-DOWN CAKE VIDEO ...
How to Make Cranberry Upside-Down Cake Video. View Recipe: Cranberry Upside-Down Cake. Add this easy cake to your holiday menu this year. The tart cranberries (fresh or frozen!) are a perfect addition to the buttery caramel that forms on the bottom of this cake pan while it’s baking. Best of all, it only takes 15 minutes to prep for the oven!
From bettycrocker.com


CAKES & CUPCAKES | RECIPES | ROBIN HOOD®
All in One Bowl Double Chocolate Chip Cake. Anything Goes Coffee Cake. Apple Cinnamon Swirl Cake. ... Cranberry Upside-down Cake. Creamy Brownie Pudding Cake. Creamy Filled Chocolate Cupcakes. ... S’mores Angel Food Cake Roll. Sour Cream Coffee Cake. Spaghetti & Meatball Cupcakes.
From robinhood.ca


CRANBERRY UPSIDE-DOWN CAKE – ACTIVE ASHLEY'S KITCHEN
Add the eggs 1 at a time scraping down the sides as needed. Mix the yogurt and milk. Alternate adding the dry ingredients and milk mixture until fully incorporated. Add the orange zest and mix in. Spread the cake batter gently over the cranberries. I placed my cake pan on a rimmed sheet pan to bake in case it bubbled over.
From activeashleyskitchen.com


CRANBERRY UPSIDE DOWN CAKE - RECIPE | COOKS.COM
Grease 13x9x2 pan well with butter. Place peach halves. Chop cranberry sauce, drain and spoon between peaches. Sprinkle with brown sugar. Prepare mix and spoon over.
From cooks.com


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