CRANBERRY CORN BREAD
A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?
Provided by HollyBerrie
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
- Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g
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.
UPSIDE-DOWN CORNBREAD CAKE
Provided by Sunny Anderson
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
- In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
- To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.
CRANBERRY UPSIDE-DOWN CAKE
The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake's turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they're in season-this cake can be made year-round with frozen berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
- In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
- Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g
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.
CRANBERRY CORNBREAD
During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
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
Cranberries and pecans provide a wonderful addition to this upside down cake - a perfect homemade dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In 10-inch cast-iron skillet, melt butter over low heat. Sprinkle brown sugar, cranberries and pecans in skillet. Remove from heat.
- In large bowl, beat egg yolks with electric mixer on high speed until thick and pale. Gradually beat in granulated sugar. In small bowl, mix flour, baking powder, cinnamon and salt. On low speed, beat flour mixture into sugar mixture alternately with orange juice, beating after each addition just until smooth. Beat in vanilla and orange peel.
- In small bowl, beat egg whites and cream of tartar with electric mixer on high speed just until stiff peaks form. Fold into batter. Pour into skillet.
- Bake 45 to 50 minutes or until center is set. Cool 5 minutes. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so cranberry mixture can drizzle over cake. Remove pan. Serve warm.
Nutrition Facts : Calories 490, Carbohydrate 70 g, Fat 4 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg
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.
FRESH CRANBERRY UPSIDE-DOWN CAKE
Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.
Provided by fondantfrenzy
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 71.3 g, Cholesterol 128.7 mg, Fat 29.9 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 18.4 g, Sodium 237.1 mg, Sugar 48.6 g
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.
CRANBERRY CORNBREAD
Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.
Provided by Vallery Lomas
Categories breads, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
- Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
- Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
- Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.
CRANBERRY UPSIDE-DOWN CAKE WITH CHOCOLATE CHIPS
I like to serve this cranberry upside-down cake for dessert after Christmas dinner, but it would also be wonderful for Thanksgiving or even a holiday party. There is a nice hint of orange to it. Serve with homemade whipped cream for a real treat!
Provided by Shae's Mama
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Position an oven rack in the center and preheat the oven to 350 degrees F (175 degrees C). Grease a nonstick 9-inch round cake pan.
- Place butter in a saucepan over medium-high heat; stir until melted. Add 1/3 cup white sugar, brown sugar, and cinnamon. Increase heat slightly and stir mixture until it comes to a gentle boil. Cook for 30 seconds, remove from heat, and immediately scrape mixture into the prepared cake pan. (Be careful as mixture will be very hot.) Tilt the cake pan to evenly coat the bottom. Sprinkle cranberries evenly on top of the sugar mixture; set aside.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually beat in remaining 2/3 cup sugar. Add eggs, one at a time, beating well after each addition. Mix in orange zest, orange extract, and vanilla extract. Blend in buttermilk. Gradually add flour mixture, beating briefly until smooth. Fold in chocolate chips. Drop heaping spoonfuls of the batter randomly over cranberries in the cake pan, then smooth the batter with the back of a spoon until even.
- Bake in the preheated oven until cake is golden brown, springy to the touch, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a large, flat serving plate. Cool for at least 20 minutes before serving.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 59.6 g, Cholesterol 91.1 mg, Fat 21.8 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 13.3 g, Sodium 363.1 mg, Sugar 38.7 g
CRANBERRY UPSIDE-DOWN SOUR CREAM CAKE
I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.
Provided by LINDA MAUGERI
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 68.9 g, Cholesterol 72.9 mg, Fat 17.5 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10.7 g, Sodium 267.6 mg, Sugar 51.9 g
CRANBERRY-MAPLE UPSIDE-DOWN CAKE
Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries, and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes.
- Remove cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan.
- Return skillet with syrup to medium heat, and cook until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries, and let cool, about 10 minutes.
- Place rack in center of oven, and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Set aside.
- Place remaining 6 tablespoons butter in an electric mixer fitted with the paddle attachment. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside.
- In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.
- Spread batter over cranberries, and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate.
CRANBERRY UPSIDE DOWN CAKE
"When I'm rushed for a dessert for a Christmas potluck, I grab the recipe for this old-fashioned cake," writes Ruth Marie Lyons of Boulder, Colorado. A cake mix gets special treatment from walnuts, pineapple and cranberries.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple. , In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).
Nutrition Facts : Calories 323 calories, Fat 15g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY UPSIDE - DOWN CAKE
I saw the origianl recipe in a Quick Cooking magazine. It called for fresh or frozen cranberries. I perfer the dried ones, but anyone can surely change it up a bit too. I've been making this cake every Holiday season now for about 4 years. It's always a huge hit. The cranberries make it look so festive, and taste oh so good. I've had many request for this recipe and I hope you enjoy it too!!
Provided by Daydasa
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice.
- Add water to juice to measure 1-1/4 cups; set aside.
- Pour butter into a greased 13 X 9 X 2 inch baking dish.
- Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts.
- Top with pineapple.
- Keep all fairly even.
- In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice.
- Beat on medium speed for 2 minutes.
- Pour into prepared pan.
- Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before inverting onto a large serving platter.
- (Top will have an uneven appearance).
- Cool down to room temperature.
- Cover with plastic wrap until ready to serve.
Nutrition Facts : Calories 440.1, Fat 21.7, SaturatedFat 6.9, Cholesterol 74.1, Sodium 363.1, Carbohydrate 59.3, Fiber 1.8, Sugar 41.3, Protein 4.6
CRANBERRY UPSIDE-DOWN CAKE
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in center. Butter an 8-by-2-inch round cake pan. Line with a parchment circle cut to fit the 8-inch bottom, and butter the parchment. Coat with flour, tapping out excess; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until sizzling. Add cranberries and toss to coat, about 1 minute.
- Add maple syrup and cinnamon to skillet. Cook, stirring gently, just until cranberries begin to burst, about 1 minute. Using a slotted spoon, transfer cranberries to the prepared pan. Return skillet with syrup to medium heat, and simmer until thickened, about 2 minutes. Pour syrup over cranberries; set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. Place remaining 6 tablespoons butter in the bowl of an electric mixer fitted with the paddle attachment. Crumble in almond paste, and beat on medium speed until smooth and combined, about 30 seconds.
- With mixer running, gradually add 3/4 cup sugar to butter mixture; beat until creamy. Add yolks, beat until combined. Beat in vanilla extract. Add flour mixture in two batches, alternating with milk. Set batter aside.
- In a clean mixing bowl, whisk egg whites until foamy. Gradually add remaining 2 tablespoons sugar, and beat until soft peaks form. Whisk 1/3 of the egg whites into batter, and then fold in the remaining whites.
- Spread batter over cranberries in pan, smoothing with an offset spatula, and bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool, about 20 minutes. Invert cake onto a serving plate and serve at room temperature.
PEAR AND CRANBERRY UPSIDE-DOWN CAKE
Pear and cranberry upside-down cake. Serve with vanilla ice cream.
Provided by Shanda
Time 1h50m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
- Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
- Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
- Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
- Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
- Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g
PINEAPPLE UPSIDE DOWN CORNBREAD
I love pineapple upside down cake and I love cornbread. I decided to combine the both and I found it to be so rich and heavenly.
Provided by ScottySauce
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
- Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
- In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
Nutrition Facts : Calories 423.3, Fat 21.1, SaturatedFat 6.5, Cholesterol 68.3, Sodium 192.3, Carbohydrate 56.3, Fiber 1.6, Sugar 38.3, Protein 4.5
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- Preheat oven to 350°. Heat 3 Tbsp. butter and brown sugar in a large cast-iron skillet over medium heat, stirring until sugar dissolves. Stir in cranberries; remove from heat.
- Beat together granulated sugar and remaining 8 Tbsp. (1 stick) butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Stir in sour cream. Whisk together flour, cornmeal, baking powder, and salt; mix into egg mixture. Scrape batter over cranberries in pan and bake until golden brown and a tester inserted into the center comes out clean, 25–30 minutes. Invert immediately onto a wire rack (sugared fruit will stick to pan if left to cool).
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