CRANBERRY UPSIDE-DOWN CAKE
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
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
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
UPSIDE-DOWN ONION CORNBREAD
Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Add minced onion; cook until tender, about 4 minutes. Remove from skillet.
- Wipe skillet clean, and heat oil over medium heat. Place onion slices in oil, filling bottom of skillet to edges. Cook onions until tender and golden brown, about 8 minutes. Remove from heat. Roughly chop cooled bacon.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and onion powder. Stir in cheese. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture, and stir until combined. Fold in bacon and minced onion. Carefully pour batter over sliced onion.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes. Let cool in skillet for 10 minutes. Invert onto a wire rack, and let cool completely.
SAGE CORNBREAD DRESSING
A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.
Provided by Virginia Willis
Categories Healthy Cornbread Stuffing Recipes
Time 1h15m
Number Of Ingredients 15
Steps:
- To prepare cornbread: Preheat oven to 450°F. Heat a medium cast-iron skillet in the oven for 10 minutes. If using butter or bacon fat, add it to the pan to melt.
- Meanwhile, combine cornmeal, baking soda and salt in a medium bowl. Lightly beat egg in a large measuring cup and stir in buttermilk. Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the melted butter (or bacon fat or 2 tablespoons oil) into the batter. Stir to combine, then pour the batter back into the hot skillet. Bake the cornbread until golden brown, 20 to 25 minutes. Let dry in the pan on a wire rack overnight before making dressing.
- To prepare dressing: Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Crumble the cornbread into a large bowl.
- Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes. Add to the cornbread. Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt. Stir well to combine. Transfer the dressing to the prepared baking dish.
- Bake until puffed and golden brown, 45 to 50 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 149 calories, Carbohydrate 19 g, Cholesterol 69 mg, Fat 6 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 342 mg, Sugar 3 g
PEAR AND CRANBERRY UPSIDE-DOWN CAKE
Pear and cranberry upside-down cake. Serve with vanilla ice cream.
Provided by Shanda
Time 1h50m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
- Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
- Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
- Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
- Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
- Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g
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 CORNBREAD
Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.
Provided by Vallery Lomas
Categories breads, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
- Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
- Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
- Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.
UPSIDE-DOWN CORNBREAD CAKE
Provided by Sunny Anderson
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
- In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
- To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.
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CRANBERRY UPSIDE-DOWN MUFFINS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 12Total Time 35 minsCategory Side DishCalories 180 per serving
- Heat oven to 400°F. Place cooling rack over sheet of waxed paper. Spray 12 medium muffin cups with cooking spray. Spoon 1 tablespoon cranberry sauce into each muffin cup. Top each with 1 teaspoon brown sugar.
- In large bowl, mix flour, sugar, baking powder and salt. In small bowl, mix milk, oil, orange peel and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Divide batter evenly over cranberries and brown sugar in muffin cups.
- Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 1 minute. Run knife around edges of cups to loosen. Turn muffins upside down onto cooling rack over waxed paper; remove pan. Cool 5 minutes. Serve warm.
CRANBERRY AND CORNMEAL UPSIDE-DOWN CAKE RECIPE - BON …
From bonappetit.com
Estimated Reading Time 50 secs
- Preheat oven to 350°. Heat 3 Tbsp. butter and brown sugar in a large cast-iron skillet over medium heat, stirring until sugar dissolves. Stir in cranberries; remove from heat.
- Beat together granulated sugar and remaining 8 Tbsp. (1 stick) butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Stir in sour cream. Whisk together flour, cornmeal, baking powder, and salt; mix into egg mixture. Scrape batter over cranberries in pan and bake until golden brown and a tester inserted into the center comes out clean, 25–30 minutes. Invert immediately onto a wire rack (sugared fruit will stick to pan if left to cool).
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30 BEST THANKSGIVING CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-08Category Desserts, Recipe Roundup
- Pumpkin Pie Magic Cake. When it comes to pumpkin desserts, it’s tough to choose a favorite. Luckily, with this five-ingredient pumpkin pie magic cake, you won’t have to choose!
- Snickerdoodle Coffee Cake. If you love snickerdoodle cookies but need something a bit more “fancy” for your Thanksgiving get-together, make this snickerdoodle coffee cake instead.
- Autumn Spice Cake with Cream Cheese Frosting. Autumn spice cake is spice cake but better. You’ll add cinnamon, nutmeg, ginger, allspice, cloves, brown sugar, applesauce, vanilla extract, and more.
- Double Layer Pumpkin Cheesecake. What’s the only thing better than a cheesecake? A double-layer cheesecake, of course! You’ll get the crumbly graham cracker crust and the rich, flavorful cream cheese layer.
- Pineapple Upside-Down Cake. Pineapple upside-down cake may not be the most typical Thanksgiving Day dessert, but it’s sweetly tart, fruity, and delicious, so you can make it work for practically any occasion.
- Pear Upside-Down Cake. If you prefer the less tropical, fruitier taste of pears to pineapples, try this pear upside-down cake instead. There’s no cake mix for pear upside-down cake (that I know of), so you’ll be making it from scratch.
- Pumpkin Roll. Pumpkin rolls are a holiday staple in my family; in fact, you can’t have Thanksgiving without them. The spicy, spongy cake layer pairs perfectly with the tanginess of the cream cheese frosting in the center.
- Almond Cranberry Cake. This colorful, festive cake looks more appropriate for Christmas than Thanksgiving, but its butter, almond, and cranberry flavors make it ideal for Thanksgiving.
- Carrot Cake. This moist, fluffy carrot cake is just like the one your gramma used to make. It takes less than an hour to prepare and bake, and you can make it with only nine ingredients.
- Applesauce Cake. Applesauce is another old-school cake that you might have first encountered on your grandma’s table years ago. It’s dense and filling and works well for dessert or breakfast.
UPSIDE DOWN CRANBERRY CAKE - THE SPECKLED PALATE
From thespeckledpalate.com
5/5 (9)Total Time 1 hr 10 minsCategory Desserts & Sweet TreatsCalories 486 per serving
- Adjust the oven rack to the middle position. Preheat oven to350°F. Grease and flour a 9” round cake pan. Line the bottom with a 9”parchment paper round and then spray with nonstick cooking spray. Set aside.
- Add the sugar, cranberries and jam. Cook over a medium heat until cranberries begin to soften, approximately 3 minutes.
- When softened, pour the cranberries and juice into a fine mesh strainer over a bowl or a large liquid measuring cup. Strain the cranberries from the juice.
CRANBERRY UPSIDE-DOWN CAKE RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 50 minsCategory Healthy Cake RecipesCalories 296 per serving
- Heat brown sugar and 2 tablespoons each butter and orange juice in a large ovenproof skillet, preferably cast-iron, over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble, about 3 minutes. Let cool for 5 minutes. Coat the sides of the pan with cooking spray.
- Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan over medium heat, stirring often, until about half the cranberries have popped, about 5 minutes. Pour evenly over the cooled sugar mixture in the pan.
CRANBERRY UPSIDE DOWN CAKE - FINDING ZEST
From findingzest.com
5/5 (2)Estimated Reading Time 5 minsServings 16
- Line a 13x9 inch baking pan with parchment parchment paper, making sure the ends extend over the side. Spread softened butter over parchment paper.
- In medium bowl, mix cranberries, sugar, gelatin and orange zest. Pour into bottom of pan and press into a single layer.
- In large bowl beat cake mix, dry pudding mix, eggs, water, orange juice and oil with mixer, just until fully mixed. Pour batter over cranberries and gently spread to an even layer.
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