Cranberry Walnut Upside Down Cake Food

CRANBERRY WALNUT UPSIDE DOWN CAKE

Steps:

• Make topping:
• Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
• Bake cake:
• Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

CRANBERRY UPSIDE-DOWN CAKE

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

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.

UPSIDE-DOWN CRANBERRY-ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
• For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.

UPSIDE-DOWN PEAR CRANBERRY TART

Steps:

• Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
• Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
• Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
• Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
• While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
• Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
• Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
• Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.

CRANBERRY UPSIDE - DOWN CAKE

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.

CRANBERRY UPSIDE-DOWN CAKE

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.

ORANGE-CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Combine the brown sugar and butter; spread evenly into a greased 13x9-in. baking dish. Sprinkle with cranberries and oranges; set aside. , In a bowl, cream shortening and sugar. Beat in eggs and orange zest. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture. , Bake at 375° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.

UPSIDE-DOWN CRANBERRY CRUNCH

Steps:

• Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans. , In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. , Bake at 325° for 1 hour or until a toothpick inserted in the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve warm with whipped cream or ice cream.

CRANBERRY UPSIDE-DOWN CAKE

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

Steps:

• Preheat oven to 350 degrees farenheit.
• Rub the bottom and sides of an 8-inch round pan with 2 Tablespoons of the butter.
• In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest.
• Sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top.
• Cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy.
• Add egg and vanilla and mix until well combined.
• In another bowl, sift together flour, baking powder and salt.
• Add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined.
• Spoon batter over cranberries, and even out the top.
• Bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes.
• Let cool for 20 minutes, then run a kinfe around the edge of the cake.
• Place a platter over the top of the baking pan, and turn cake out onto platter.

CRANBERRY UPSIDE-DOWN CAKE

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.

CRANBERRY UPSIDE-DOWN SOUR CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
• Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
• Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
• Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

CRANBERRY WALNUT UPSIDE DOWN CAKE

Steps:

• 1. Topping: ½ stick (1/4 cup) unsalted butter ¾ cup packed light brown sugar 12 ounces fresh or frozen cranberries (do not thaw if frozen) ¾ cup coarsely chopped walnuts (3 ounces), toasted
• 2. Make cake: Put oven rack in middle position and preheat oven to 350 degrees F. Special equipment: a well-seasoned 10-inch cast-iron skillet Optional accompaniment: lightly sweetened whipped cream Make topping: Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat. Make cake: Put oven rack in middle position and preheat oven to 350 degrees F. Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.) Bake cake: Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 23 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over the pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

CRANBERRY UPSIDE DOWN CAKE

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.

CRANBERRY UPSIDE DOWN CAKE

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.

ALICE WATERS'S CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. To prepare topping: Put butter and brown sugar in a 9-inch round cake pan, and put it in the oven. As the sugar dissolves, stir to distribute the mixture evenly over the pan. When the sugar starts to caramelize, remove pan from the oven and allow to cool.
• In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.
• To prepare batter: In a large mixing bowl, sift together flour, baking powder and salt. Set aside.
• Using an electric mixer, cream butter with sugar until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.
• Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Let cake cool for 15 minutes before turning onto cake plate. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.

CRANBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple. , In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).