UPSIDE-DOWN CRANBERRY CRUNCH
Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 414 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 132mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY UPSIDE-DOWN CAKE
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
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 CRUNCH
A great side dish to any holiday meal. It can also be served as breakfast or dessert! Use a sweet variety of apples, not bitter or sour.
Provided by L April Williams
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix apples, cranberries, 1 cup pecans, 1 cup sugar, and 1/2 cup butter together in a bowl; divide between two 8x8-inch baking dishes.
- Stir 1 cup pecans, oats, 1/2 cup sugar, and 1/4 cup butter together in a bowl; sprinkle over each cranberry mixture.
- Bake in the preheated oven until bubbling and topping is lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 378.7 calories, Carbohydrate 39.8 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 4.5 g, Protein 2.9 g, SaturatedFat 8.5 g, Sodium 83 mg, Sugar 30.2 g
CRANBERRY UPSIDE-DOWN CAKE
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
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.
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
CRANBERRY CRUNCH
Make and share this Cranberry Crunch recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Mix oats, flour and brown sugar in large bowl.
- Cut in 1/2 cup butter using fork until crumbly.
- Pat 1/2 mixture in bottom of 9x9 square pan that has been greased.
- I use cooking spray.
- Cover with cranberry sauce that has been broken into small pieces.
- Cover cranberry sauce with remaining oats mixture.
- Bake@ 350 degrees for 45.
- Serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 477.9, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 145.9, Carbohydrate 82.1, Fiber 2.4, Sugar 64.2, Protein 3.5
CRANBERRY UPSIDE-DOWN CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
UPSIDE-DOWN CRANBERRY CRUNCH
This is so good, and so easy to make, very colourful for a holiday season dessert. You can substitute raspberries, blueberries or strawberries if desired, any one will still be great, I usually make two of these, if I have more than four people over for dinner...a wonderful dessert.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 325°F.
- Grease a 8-in square baking pan.
- Place cranberries in prepared pan.
- Sprinkle with 3/4 cup sugar and pecans.
- In a mixing bowl, beat the eggs, extract, butter, flour and remaining sugar until smooth.
- Spread the mixture over the cranberry mixture.
- Bake for 1 hour, or until cake test done.
- Run a knife around the edges of dish; immediately invert onto a serving plate.
- Cut into serving-size pieces.
- Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 819.5, Fat 35.7, SaturatedFat 16.2, Cholesterol 166.8, Sodium 200.5, Carbohydrate 122.1, Fiber 5.4, Sugar 91.1, Protein 8.1
UPSIDE-DOWN CRANBERRY CRUNCH RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 8
Steps:
- Place cranberries in a greased 8"x8" baking pan. Sprinkle with 3/4 cup sugar and pecans. In a bowl, blend together eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. Bake at 325 degrees for one hour, or until a toothpick inserted near the center comes out clean. Run knife around edges of pan; immediately invert onto a serving plate. Serve with whipped cream or ice cream. Makes 8 servings.
CRANBERRY CRUNCH CAKE
New Jersey is known for its cranberries, and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It's great for brunch or just with a cup of coffee! -Adelaide Krumm, Manasquan, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add eggs; beat until well combined. In a separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in a greased 13x9-in. baking dish. Sprinkle with marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25-30 minutes.
Nutrition Facts : Calories 256 calories, Fat 12g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 229mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CRUNCH
Make and share this Cranberry Crunch recipe from Food.com.
Provided by Caryn Gale
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cranberries and apples and place on bottom of ovenproof dish (approximately 8x8).
- Melt margarine in microwave-safe bowl.
- Add oats and brown sugar and mix well.
- Pour on top of cranberry-apple mixture.
- Do not pat down.
- Bake at 350 for 30-45 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 238.2, Fat 4.3, SaturatedFat 0.8, Sodium 53.8, Carbohydrate 48.4, Fiber 3.5, Sugar 33.6, Protein 3.5
CRANBERRY UPSIDE DOWN MUFFINS
I love muffins, and have to admit these are special. The cranberry topping is delicious in it's own right and sets this muffin a notch above all others!
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 1 1/2 Dozen
Number Of Ingredients 12
Steps:
- Combine flour, sugar, baking powder and salt in a large bowl; mix well.
- Add milk, butter and egg; stir just until moistened.
- Set aside.
- Prepare Cranberry Topping; (Combine ingredients in a small saucepan, Cook over medium heat until sugar is dissolved).
- Spoon topping into 18 greased muffin cups.
- Spoon batter over topping, filling each cup 2/3 full.
- Bake at 400 degrees for 20 to 25 minutes, until a toothpick tests clean.
- Immediately invert onto a wire rack set over wax paper; serve warm.
Nutrition Facts : Calories 2304.7, Fat 107.9, SaturatedFat 54.5, Cholesterol 359.2, Sodium 2485.4, Carbohydrate 301.2, Fiber 11.6, Sugar 117.9, Protein 41.2
APPLE CRANBERRY CRUNCH
Make and share this Apple Cranberry Crunch recipe from Food.com.
Provided by Spectatrix
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, mix all dry filling ingredients together, then add the fruit and toss until well-coated.
- Place filling in a 9"x13" greased baking pan and set aside.
- In a medium bowl, combine all dry topping ingredients.
- Add margarine to dry ingredients, using a pastry blender or fork to cut it in until well-blended.
- Sprinkle topping mixture over filling and bake for 40 minutes.
CRANBERRY UPSIDE-DOWN CORNBREAD
An amazing Whole Health M.D. recipe that is sure to please. Don't worry if some of the cranberry topping sticks to the pan when inverted, simply spoon it out and spread on top of the cornbread.
Provided by hannahactually
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In 10-inch ovenproof, nonstick skillet, combine cranberries, raspberry spread, 1 tablespoon of brown sugar, orange zest, and orange juice. Bring to a boil over medium-low heat, reduce to a simmer, and cook, stirring frequently, 7 minutes or until berries have popped and sauce is thick.
- Meanwhile, in a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and remaining 3 tablespoons brown sugar. In measuring cup, combine buttermilk, oil, and egg. Make well in center of dry ingredients, pour in buttermilk mixture and stir to combine.
- Pour cornmeal mixture over cranberries. Bake 20 minutes or until knife inserted in center comes out clean. Cool 5 minutes in pan, then invert onto plate, scraping any berry mixture that sticks to the pan on top of cornbread. Serve warm or at room temperature.
Nutrition Facts : Calories 341.8, Fat 8.9, SaturatedFat 1.5, Cholesterol 36.9, Sodium 434.6, Carbohydrate 61.6, Fiber 4.9, Sugar 27.3, Protein 5.5
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