Topsy Turvy Cranberry Cakes Food

TOPSY TURVY CAKE

Steps:

• Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
• Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
• Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
• Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
• Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
• Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
• Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
• Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
• Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

CRANBERRY-ORANGE TOPSY-TURVY CAKE

Steps:

• 1. Grease the bottom of a 9-inch springform pan. Line bottom of pan with parchment paper; spray with nonstick cooking spray and lightly flour pan. Set aside.
• 2. To make the fruit layer, in a medium saucepan, melt 4 Tbsp. butter over medium heat. Add 1/2 cup sugar, the jelly and 3 cups of cranberries. Cook until cranberries are just softened, about 3 minutes. Strain cranberries over a bowl, reserving liquid. Return liquid to saucepan and simmer over medium-low heat until thickened. Set aside to cool. Arrange strained cranberries in a single layer in prepared pan. Pour 1/2 cup of the reduced liquid over the cranberries; discard remaining liquid. Cover and chill while preparing the cake layer.
• 3. To make the cake layer, separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large mixing bowl, beat 1/2 cup butter and 1 cup sugar on medium until fluffy. Add vanilla and orange zest. Add egg yolks, one at a time, blending well after each addition. Alternately add the flour mixture and cream to the butter mixture, beating on low after each addition just until combined.
• 4. Thoroughly wash the beaters. In a small mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Fold beaten egg whites into cake batter. Gently spoon batter over chilled cranberries in pan, spreading evenly. Bake in a preheated 350-degree oven, on the middle rack, for 45 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Using a small sharp knife, loosen the cake around the edge of the pan. Invert the cake onto a serving plate. Cool for 30 minutes.
• 5. Meanwhile, to make the topping, in a medium saucepan, combine 1/2 cup sugar and water. Cook and stir over medium heat until sugar dissolves. Stir in marmalade; cook and stir 4 minutes more. Stir in 2 cups cranberries. Continue cooking, stirring gently until cranberries are slightly softened, about 5 minutes. Set topping aside to cool and thicken while the cake cools.
• 6. Serve cake warm with cranberry topping spooned over each piece. Top with whipped cream, if desired.