Cranberry Walnut Upside Down Cake Recipes

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CRANBERRY WALNUT UPSIDE DOWN CAKE



Cranberry Walnut Upside Down Cake image

Categories     Cake     Mixer     Berry     Fruit     Nut     Dessert     Bake     Christmas     Vegetarian     Quick & Easy     Cranberry     Walnut     Fall     Winter     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

For topping:
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
1 3/4 cups fresh or frozen cranberries (7 ounces; do not thaw if frozen)
3/4 cup coarsely chopped walnuts (3 ounces), toasted
For cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
3/4 cup well-shaken buttermilk
Accompaniment: lightly sweetened whipped cream
Special Equipment
a well-seasoned 10-inch cast-iron skillet

Steps:

  • Make topping:
  • Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
  • Bake cake:
  • Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

CRANBERRY UPSIDE - DOWN CAKE



Cranberry Upside - Down Cake image

Make and share this Cranberry Upside - Down Cake recipe from Food.com.

Provided by rpsj2

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
4 cups cranberries
2 1/2 cups sugar
1 cup brown sugar
1/2 cup butter
1 cup walnut halves

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.

Nutrition Facts : Calories 635.8, Fat 26.3, SaturatedFat 7.4, Cholesterol 67.7, Sodium 376.2, Carbohydrate 98.9, Fiber 2.7, Sugar 79.7, Protein 5.2

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

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

2 tablespoons unsalted butter, melted, plus more for greasing the pan
20 ounces frozen cranberries
2/3 cup sugar
Zest and juice of 1 orange
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
3/4 cups heavy cream
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour (see Cook's note)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon honey
Whipped cream, for serving

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 UPSIDE-DOWN CAKE



Cranberry Upside-down Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 14

4 ounces butter, plus 8 ounces
1/2 cup light brown sugar
1/4 cup cranberry juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups fresh or quick frozen cranberries
8 ounces butter
1 cup milk
1 egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar

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 UPSIDE DOWN CAKE



Cranberry Upside Down Cake image

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

1/2 cup butter or margarine
1 cup packed brown sugar
2 cups fresh or frozen (thawed) cranberries
1 cup chopped pecans
3 egg yolks
1 cup granulated sugar
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup orange juice
1 teaspoon vanilla
1 teaspoon grated orange peel
2 egg whites
1/4 teaspoon cream of tartar

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



Cranberry Upside - Down Cake image

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

1 (20 ounce) can pineapple tidbits
water
1/2 cup butter or 1/2 cup margarine, melted
1 cup packed brown sugar
1 cup dried cranberries (I buy Ocean Spray Craisians)
1/2 cup walnuts, chopped
1 (18 1/4 ounce) package yellow cake mix
3 eggs
1/4 cup vegetable oil

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 RHUBARB UPSIDE-DOWN CAKE



Cranberry Rhubarb Upside-Down Cake image

Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup quick-cooking oats
2/3 cup boiling water
2 tablespoons butter, melted
1/3 cup plus 1/2 cup packed brown sugar, divided
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped fresh or frozen rhubarb
1 egg
1/2 cup sugar
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Steps:

  • Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

FRESH CRANBERRY UPSIDE-DOWN CAKE



Fresh Cranberry Upside-Down Cake image

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

¾ cup firmly packed brown sugar
¼ cup unsalted butter
¾ pound fresh cranberries
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, at room temperature
2 eggs, separated, divided
1 teaspoon vanilla extract
½ cup milk
⅛ teaspoon cream of tartar
1 cup heavy cream
¼ teaspoon vanilla extract
1 tablespoon confectioners' sugar

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



Cranberry Upside Down Cake image

"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

1 can (20 ounces) pineapple tidbits
1/2 cup butter, melted
1 cup packed brown sugar
1 cup fresh or frozen cranberries
1/2 cup walnut halves
1 package yellow cake mix (regular size)
3 eggs
1/4 cup vegetable oil

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-MAPLE UPSIDE-DOWN CAKE



Cranberry-Maple Upside-Down Cake image

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

12 tablespoons unsalted butter, room temperature, plus more for pan
2 3/4 cups fresh or defrosted frozen cranberries
9 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour, plus more for pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons yellow cornmeal, preferably coarse
1/4 cup almond paste
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup milk

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.

ALICE WATERS'S CRANBERRY UPSIDE-DOWN CAKE



Alice Waters's Cranberry Upside-Down Cake image

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

4 tablespoons (1/2 stick) unsalted butter
3/4 cup brown sugar
9 ounces (2 2/3 cups) fresh cranberries
1/4 cup fresh orange juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
2 eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

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 UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

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

8 tablespoons unsalted butter, room temperature
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

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.

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

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

1/4 cup butter, melted
1/3 cup packed brown sugar
1 1/4 cups fresh or frozen (thawed) cranberries
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
Sweetened whipped cream, if desired

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 SOUR CREAM CAKE



Cranberry Upside-Down Sour Cream Cake image

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

½ cup butter
2 cups white sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounce) bag fresh or frozen cranberries
1 ½ cups cake flour
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
¾ cup sour cream

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

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  • In a food processor, pulse the flour, walnuts, baking powder, cinnamon, and salt until the nuts are finely ground. In a large bowl, using an electric mixer on medium speed, beat the remaining 8 tbsp. butter, the sugar, and zest until light and fluffy, about 2 minutes. Beat in the eggs, 1 at a time, until blended. Beat in the vanilla. Alternately add and beat in the dry ingredients in 3 additions and the buttermilk in 2 additions, starting with the dry ingredients and stopping to scrape down the sides and bottom of the bowl between additions. Pour the batter over the cranberries.
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CRANBERRY UPSIDE DOWN CAKE - THE BEST CAKE RECIPES
2017-11-17 For the Cake: Preheat the oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder, salt, vanilla, butter, milk and egg. Blend at low speed, then beat on medium speed for 2-3 minutes, scraping the sides of the bowl as needed. Pour the batter over the topping in the prepared pan and spread to cover.
From thebestcakerecipes.com
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CRANBERRY UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Beat at low speed until blended after each addition. Stir in extracts. Pour batter over cranberries and almonds in skillet. Step 4. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edges.
From myrecipes.com
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CRANBERRY UPSIDE DOWN CAKE RECIPE | THE GRACIOUS PANTRY
Preheat the oven to 350 F. In a 10 inch cast iron skillet, melt the butter for the topping over low heat and stir in the Sucanat or coconut sugar. Whisk almost constantly, pausing to check for a small simmer. Once the Sucanat is dissolved into the butter almost completely, turn off the heat and set the pan aside.
From thegraciouspantry.com
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CRANBERRY UPSIDE-DOWN CAKE - PAULA DEEN
Preheat the oven to 350 °F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour. Line the pan with parchment paper and spray again. Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts. Pour the mixture into the prepared cake pan.
From pauladeen.com
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FESTIVE CRANBERRY UPSIDE-DOWN CAKE WITH WALNUTS & RED CURRANT …
2010-11-22 I’ve doubled the amount of walnuts called for in the recipe, but it can easily be omitted altogether if you have reservation about using nuts. Increased walnuts to 1/2 cup. Used low-fat vs the original recipe’s whole milk. Don’t skip the red currant jelly. The sweetness from the jelly beautifully offsets the tart cranberries. Cranberry Upside-Down Cake. source slightly …
From teeniecakes.com
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CRANBERRY WALNUT UPSIDE DOWN CAKE - 12 TOMATOES
Preheat oven to 350°F. Grease 9-inch, 2-inch-deep cake pan. Warm 1/2 stick of butter and brown sugar in small saucepan over medium-high heat. Stir until butter melts. Simmer 20 seconds. Pour mixture into prepared cake pan and tilt pan to cover bottom. Sprinkle cranberries and walnuts over caramel sauce.
From 12tomatoes.com
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CRANBERRY UPSIDE-DOWN CAKE - BROWN EYED BAKER
2011-11-08 Reduce the speed to low and add the flour mixture in three batches, alternating with the milk, until well combined. Spoon the batter over the cranberries in the pan, and smooth the top. Bake until a thin knife inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes.
From browneyedbaker.com
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CRANBERRY UPSIDE-DOWN CAKE - DINNER, THEN DESSERT
2019-11-15 Wrap the outside of the pan with aluminum foil to prevent leaking. Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl. In a medium bowl add the brown sugar and ½ cup unsalted butter and microwave for 45 seconds until melted, then stir well and microwave for another 20 seconds.
From dinnerthendessert.com
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CRANBERRY UPSIDE DOWN CAKE - MAMA LOVES FOOD
2018-12-24 Preparing the Glaze. First, combine milk, butter, and vanilla in a bowl or small cup. Then, pour the liquid slowly into the sugar, stirring constantly until desired consistency is reached. I like mine thick, but maybe you like a more drizzly drizzle? Finally, drizzle glaze over cake and allow it to set before serving.
From mamalovesfood.com
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KETO CRANBERRY UPSIDE DOWN CAKE - LOW CARB, GLUTEN-FREE
2018-10-12 Instructions. Preheat oven to 350. Spray a 9 inch round cake pan with cooking spray and line with parchment paper. Spread the three tablespoons softened butter in the bottom of the lined cake pan. Sprinkle with the cinnamon and sweetener. Put the cranberries in a …
From joyfilledeats.com
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CRANBERRY UPSIDE-DOWN CAKE - THE BOSSY KITCHEN
2021-12-25 Step 4- Make the cake batter: In a large bowl, beat the softened butter with granulated sugar until well blended. Add eggs one at a time. Add the vanilla and mix. Separately, in a medium bowl, mix the dry ingredients: flour, baking powder, salt, cinnamon, allspice, and add them to the creamed butter, alternating with buttermilk.
From thebossykitchen.com
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CRANBERRY UPSIDE DOWN CAKE - HOLIDAY RECIPE - GRUMPY'S …
2019-11-15 In a clean bowl, using a hand mixer, beat egg whites until stiff. Gently fold into the cake batter the transfer to the cake pan. Bake the cake for 45 minutes or until when a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool on a cooling rack for 5 minutes.
From grumpyshoneybunch.com
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CRANBERRY WALNUT UPSIDE DOWN CAKE | RECIPE | UPSIDE DOWN CAKE ...
Nov 17, 2017 - Ruby colored cranberries are the jewels in the crown of this delightful holiday cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up ...
From pinterest.com
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CRANBERRY UPSIDE-DOWN CAKE - HOUSE & HOME
2019-09-26 Preheat the oven to 325°F (160°C). Butter a 10 by 5 inch (25 by 12 cm) loaf pan and line with parchment paper, leaving a few inches of overhang on each side. To prepare the fruit layer, combine the cranberries, brown sugar and orange zest in a bowl and gently mix with your hands or a rubber spatula to coat the cranberries and evenly ...
From houseandhome.com
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CRANBERRY UPSIDE-DOWN CAKE - THE ANSWER IS CAKE
1½ cups all purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ¼ pound (1 stick) unsalted butter, room temperature; 1 cup granulated sugar
From theansweriscake.com
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CRANBERRY UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Ingredient Checklist. 1 tablespoon margarine, melted ; ½ cup firmly packed brown sugar ; 2 cups cranberries ; ¼ cup stick margarine, softened ; 1 cup sugar
From myrecipes.com
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CRANBERRY WALNUT UPSIDE-DOWN CAKE - YOUTUBE
Posie Harwood leaves no cake unturned: who will you make cranberry upside down cake for this #ButterSeason? Get the full recipe here: http://bit.ly/1I4fQD7Se...
From youtube.com
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CHOCOLATE-CRANBERRY UPSIDE-DOWN CAKE | RICARDO
Butter the sides of an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. In a small pot, melt the butter. Add the brown sugar. Bring to a boil and cook for 1 minute. Add the cranberries and simmer over medium heat for 6 to 8 minutes or until thick and syrupy (almost gelatinous). Let cool.
From ricardocuisine.com
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CRANBERRY UPSIDE DOWN CAKE - COOKING CURRIES
2016-11-21 Preheat the oven to 350F. Spray a 10 inch baking pan with cooking spray and line with parchment paper. Spray again on top of the parchment paper.
From cookingcurries.com
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CRANBERRY UPSIDE-DOWN CAKE RECIPE - RECIPES.NET
This cranberry upside-down cake is a festive Christmas version of a very traditional dessert. It has toasted walnuts and a topping of sweet caramel. It has toasted walnuts and a …
From recipes.net
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CRANBERRY UPSIDE DOWN CAKE - MANILA SPOON
2013-12-24 Using an electric mixer beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup sugar and continue to beat until pale and creamy, about 3 …
From manilaspoon.com
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CRANBERRY UPSIDE-DOWN CAKE - CHARLOTTE HUBBARD
2 large eggs. 2/3 C. milk. 1 ¼ C. flour. 1/3 C. yellow cornmeal. Preheat the oven to 350º. Spray an 8 or 9-inch round cake pan. For the topping, put the butter in the cake pan and melt it in the oven, tilting the pan to spread it evenly and coat the sides. Sprinkle the brown sugar evenly on the bottom, then add the cranberries in one layer.
From charlottehubbard.com
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CRANBERRY UPSIDE DOWN CAKE - SUGAR MAPLE FARMHOUSE
2021-12-14 Making Cranberry Upside Down Cake. To make this cake you start by combining the cranberries with maple syrup and some brown sugar. Right away there’s some sweetness cutting the tart flavors in the cranberries. It’s this beautiful – almost caramelization – of flavors that really makes this cake melt in your mouth.
From sugarmaplefarmhouse.com
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EASY CRANBERRY UPSIDE DOWN BUNDT CAKE - PRACTICALLY HOMEMADE
2021-12-07 How to make a Cranberry Upside Down Cake with a Cake Mix. Combine the butter, brown sugar and cinnamon in a small saucepan over medium heat and whisk until the everything is melted and the brown sugar is dissolved. Pour the butter and brown sugar mixture into the bottom of a Bundt pan that has been liberally sprayed with nonstick cooking spray ...
From practicallyhomemade.com
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CRANBERRY UPSIDE-DOWN CAKE RECIPE - MAKEBETTERFOOD.COM
Place an 8" round cake pan on a baking sheet. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside. Melt butter in a small saucepan. Add sugar to saucepan and stir, cooking until mixture comes to a boil. Pour this into the cake pan.
From makebetterfood.com
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CRANBERRY & CARDAMOM UPSIDE-DOWN CAKE | RECIPE - RACHAEL RAY …
Place the parchment round into the bottom of the pan. Place the cranberries, ¾ cup sugar, cornstarch and cardamom into the bowl of a food processor. Pulse 5-6 times to coarsely chop, then scoop berries into the cake pan and spread into an even layer. In a medium saucepan over medium heat, melt the butter. Remove from the heat and whisk in the ...
From rachaelrayshow.com
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NPR CRANBERRY RECIPES - THERESCIPES.INFO
2002-11-15 Susan Stamberg's Cranberry Relish Tradition : NPR great www.npr.org. Nov 20, 2020November 18, 2011 • This year, Susan Stamberg brings her mother-in-law's famous cranberry relish recipe to two veteran White House chefs. They say it reminds them of the infamous "cheddar cheese...
From therecipes.info
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CRANBERRY WALNUT UPSIDE-DOWN CAKE | RECIPE | UPSIDE DOWN CAKE ...
2017-12-09 Dec 9, 2017 - Cranberry Walnut Upside-Down Cake. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com
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