Cranberry upside down cake (joy of baking)
- Number of Servings: 8
Ingredients
Topping:5 tablespoons (1/3 cup) (70 grams) unsalted butter2/3 cup (140 grams) light brown sugar8 ounces (2 1/4 cups) (227 grams) fresh cranberriesCake Batter:1 1/2 cups (195 grams) all purpose flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup (113 grams) unsalted butter, at room temperature1 cup (200 grams) granulated white sugar1 teaspoon pure vanilla extract2 large eggs, separated1/2 cup (120 ml) milk1/4 teaspoon cream of tartar
Cranberry Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.
Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
Serve with softly whipped cream.
Note: If you use frozen cranberries the cake will take a little longer to bake than if you are using fresh cranberries.
Makes one - 9 inch (23 cm) cake. Serves 6 to 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
Serve with softly whipped cream.
Note: If you use frozen cranberries the cake will take a little longer to bake than if you are using fresh cranberries.
Makes one - 9 inch (23 cm) cake. Serves 6 to 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Nutritional Info Amount Per Serving
- Calories: 445.0
- Total Fat: 20.2 g
- Cholesterol: 103.9 mg
- Sodium: 34.0 mg
- Total Carbs: 62.9 g
- Dietary Fiber: 1.2 g
- Protein: 4.7 g
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