Upside Down Cranberry Crunch Food

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.

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.

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 CRUNCH

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.

FRESH CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
• Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
• Mix flour, baking powder, and salt together in a bowl.
• Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
• Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
• Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
• Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
• Cut the cooled cake into wedges and top with whipped cream.

CRANBERRY CRUNCH

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.

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.

UPSIDE-DOWN CRANBERRY CRUNCH

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.

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 CRUNCH

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.

CRANBERRY UPSIDE-DOWN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

CRANBERRY CRUNCH CAKE

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.

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.