ALICE WATERS'S CRANBERRY UPSIDE-DOWN CAKE
This recipe requires a little extra effort - you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Serve with a dollop of whipped cream, and prepare yourself for accolades.
Provided by R. W. Apple Jr.
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 193 milligrams, Sugar 41 grams, TransFat 1 gram
NANCY SILVERTON'S CRANBERRY-GINGER UPSIDE-DOWN CAKE
Provided by Marian Burros
Categories cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the topping: Slice ginger into 1/4-inch disks. Combine with cinnamon and wine, and bring to a boil. Turn off heat, add cranberries and let them soak until liquid cools. Cranberries should be slightly soft but not mushy.
- In a 10-inch, oven-safe frying pan, heat butter with maple sugar, stirring mixture until it melts. Tilt pan to coat the bottom evenly; cool.
- When maple-butter mixture is at room temperature, arrange drained cranberries in concentric circles in pan, starting in middle. There should be a single layer of cranberries. Set aside.
- Make the cake: Heat oven to 350 degrees. In a large bowl, cream butter, and beat in brown sugar until well mixed. In a second bowl, stir together yolks and molasses. In a third bowl, sift together flour, nutmeg, cinnamon, cloves and ginger.
- Alternate adding dry ingredients and yolk mixture to butter mixture, beginning and ending with dry ingredients.
- Dissolve baking soda in 1 tablespoon hot water. Stir into batter. Stir in sour cream.
- Beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff. Whisk a third of the whites into batter; fold in remaining whites.
- Spread batter in an even layer over cranberries. Bake for about 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and allow to sit a minute or so. Run a knife around the edge of the pan, and invert it onto flat serving platter. Serve immediately with a large dollop of sour cream or crème fraîch.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 23 grams, TransFat 0 grams
UPSIDE-DOWN GINGERBREAD WITH CRANBERRIES AND PINEAPPLE
This cake reminds me of "Little Women," because it makes me feel old-fashioned and cozy with the ginger smell. My daughter enjoyed it very much and my husband said he likes it better than regular pineapple upside-down cake.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees.
- In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
- Spread in bottom of ungreased 8 or 9inch square pan.
- (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
- Arrange pineapple, cranberries, and nuts over sugar mixture.
- In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
- Add all remaining gingerbread ingredients and blend well.
- Pour batter evenly over pineapple, cranberries, and nuts.
- Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
- Serve warm with whipped cream.
Nutrition Facts : Calories 398.8, Fat 18.3, SaturatedFat 10.1, Cholesterol 64.2, Sodium 289.1, Carbohydrate 57.7, Fiber 1.5, Sugar 38.1, Protein 3.2
CRANBERRY GINGER UPSIDE-DOWN CAKE W/SPICED ORANGE CARAMEL SAUCE
Make and share this Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Heat oven to 350°F Spray a 10" round cake pan with non-stick vegetable spray.
- Cranberry Mixture: In a small sauce pan, melt butter with brown sugar. Add cinnamon and bring to a boil, whisking ingredients. Pour into the prepared pan and cover with cranberries. Set aside.
- Gingerbread: Sift together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- Beat together butter and sugar until light and fluffy. Add the egg, then add the molasses. Add the dry ingredients all at once and slowly add water, scraping bowl well.
- Pour batter over cranberries in the prepared pan. Bake 45-60 minutes or until a toothpick comes out clean. Invert onto a serving plate and allow to cool.
- Spiced Orange Carmel Sauce: Caramelize sugar over medium-hight heat until sugar is a light amber. Carefully add orange juice (may splatter). Add remaining ingredients and boil 1 minute. Cool then serve with cake.
Nutrition Facts : Calories 714.5, Fat 18.6, SaturatedFat 11.4, Cholesterol 74.1, Sodium 420.1, Carbohydrate 136.4, Fiber 2.3, Sugar 104, Protein 4.7
CRANBERRY UPSIDE-DOWN CAKES
If you forget to remove the cakes from the custard cups after cooling for 5 minutes, warm the desserts in the microwave for a short time for an easy release. Do not freeze.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, water, egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes; set aside., Generously grease six 6-oz. custard cups; place a piece of butter in each cup. Combine the brown sugar, walnuts and coconut; sprinkle into cups. Spread each with cranberry sauce; top with cake batter., Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 5 minutes before inverting onto dessert plates. Garnish with whipped cream if desired.
Nutrition Facts : Calories 375 calories, Fat 16g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 357mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
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UPSIDE-DOWN CRANBERRY-GINGER CAKE RECIPE | MYRECIPES
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- Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.
- Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of cake pan; invert cake onto plate. Top each serving with whipped topping.
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