Easy Cranberry Upside Down Cake Recipes

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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

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.

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 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 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

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 CAKES



Cranberry Upside-Down Cakes image

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

1 package (9 ounces) devil's food cake mix
1/2 cup water
1 egg
3 tablespoons butter, cut into 6 pieces
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup sweetened shredded coconut
6 tablespoons whole-berry cranberry sauce
Whipped cream, optional

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 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-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

The sugar, spices and orange zest make a wonderful syrup as the cake bakes, creating the perfect foil to the tart cranberries. This cake is lovely as the finish to dinner, or a nice mid-morning snack with coffee. Adapted from a recipe in Everyday Food.

Provided by Mooseybear

Categories     Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter, at room temperature divided
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 teaspoon orange zest (optional)
1 3/4 cups cranberries, fresh or frozen
1 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 farenheit.
  • Rub the bottom and sides of an 8-inch round pan with 2 Tablespoons of the butter.
  • In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest.
  • Sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top.
  • Cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy.
  • Add egg and vanilla and mix until well combined.
  • In another bowl, sift together flour, baking powder and salt.
  • Add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined.
  • Spoon batter over cranberries, and even out the top.
  • Bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes.
  • Let cool for 20 minutes, then run a kinfe around the edge of the cake.
  • Place a platter over the top of the baking pan, and turn cake out onto platter.

Nutrition Facts : Calories 300.9, Fat 12.9, SaturatedFat 7.9, Cholesterol 55.9, Sodium 159.8, Carbohydrate 43.8, Fiber 1.6, Sugar 26, Protein 3.5

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From eatingwell.com


CRANBERRY UPSIDE-DOWN CAKE RECIPE | LEITE'S CULINARIA
2021-11-03 In a small saucepan over low heat, combine 1/4 cup (2 oz | 57 g) of the butter, 1/2 cup of the sugar (100 g), 2 tablespoons of the Grand Marnier (30 ml), and a pinch of salt and cook, stirring with a wooden spoon, just until melted, about 2 minutes. Pour the mixture into the prepared pan, then scatter the cranberries over the top.
From leitesculinaria.com


CRANBERRY UPSIDE DOWN CAKE - PERFECT FOR THE HOLIDAYS!
2017-11-20 In the bowl of a stand mixer fitted with the paddle attachment cream the granulated sugar and remaining butter together at medium-high speed until pale and fluffy, about 4 minutes. Then add the eggs. Mix for 30 seconds on high speed until combined. Add sour cream, vanilla extract, salt, and lemon zest.
From platedcravings.com


EASY CRANBERRY UPSIDE-DOWN CAKE | WILLIAMS SONOMA
2013-09-26 Prepare the glaze. Preheat an oven to 350°F. Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper and butter the paper. In a saucepan over medium-low heat, combine the butter and brown sugar and heat, stirring, until melted and smooth. Scrape the glaze into the prepared pan, tilting the pan to spread it evenly.
From williams-sonoma.com


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


CRANBERRY UPSIDE DOWN CAKE - DAVID LEBOVITZ
2015-05-21 Preheat the oven to 350ºF (180ºC). In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt. In the bowl of a stand mixer, or by hand in a mixing bowl with a spatula, beat the ½ cup of butter, granulated sugar and lemon zest at medium high speed for 3 to 5 minutes, until very light and fluffy.
From davidlebovitz.com


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


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


UPSIDE-DOWN ORANGE-CRANBERRY CAKE - COUNTRY LIVING
2016-10-03 Preheat oven to 350 degrees F with the rack in the lowest position. Whisk together flour, cornmeal, baking powder, salt, and baking soda in a bowl.
From countryliving.com


25 EASY UPSIDE-DOWN CAKES WITH A RETRO TWIST - INSANELY GOOD
2022-03-16 2. Cinnamon Spice Upside Down Apple Cake. Fall flavors are a love language of their own. And this beautiful apple upside-down cake is perfect for the flannel-wearing, cinnamon-loving guys and gals in the crowd. Enjoy warm, spiced apples with a wonderfully tender sponge for breakfast, brunch, or dessert. 3.
From insanelygoodrecipes.com


CRANBERRY APPLE UPSIDE-DOWN CAKE - SALLY'S BAKING ADDICTION
2014-10-24 Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside. Preheat oven to 325°F (163°C). Make the cake: In a medium bowl, toss the flour, baking powder, salt, cinnamon, nutmeg, cloves, and …
From sallysbakingaddiction.com


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


UPSIDE-DOWN CRANBERRY CAKE – SMITTEN KITCHEN
2010-11-10 In a medium saucepan over medium heat, combine the brown sugar, 4 tablespoons (1/4 cup) of the melted butter, molasses and 1/4 cup water and bring to a boil. Stir well and pour into prepared cake pan. Set pan aside. Sift the flour, sugar, baking powder and salt together into a bowl or onto a sheet of waxed paper and set aside.
From smittenkitchen.com


UPSIDE-DOWN CRANBERRY CAKE RECIPE - VERY GOOD COOK
Preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch ovenproof skillet or a 9-inch cake pan (round or square). To make the topping, melt the …
From verygoodcook.com


CRANBERRY UPSIDE DOWN CAKE – GOOD DINNER MOM
2013-11-23 Pour the brown sugar butter mixture into the prepared cake pan. Spread the cranberries on top of the sugar-butter mixture. In a medium bowl vigorously whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves. In a separate bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar ...
From gooddinnermom.com


ROBINHOOD | CRANBERRY UPSIDE-DOWN CAKE
Preheat oven to 350°F (180°C).; Pour melted butter into a 9” (2L) square baking dish.Brush butter up sides. Sprinkle brown sugar over bottom of pan. Place cranberries over sugar. Cream butter and sugar in large mixing bowl until light. Beat in egg, lemon zest and vanilla.
From robinhood.ca


UPSIDE-DOWN CRANBERRY CAKE RECIPE - BELLY FULL
2016-11-25 Instructions. Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray. In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter.
From bellyfull.net


EASY AND DELICIOUS CRANBERRY UPSIDE-DOWN CAKE - CARIBBEAN …
2020-10-20 Generously butter the bottom of a 9 or 10-inch pan and set aside. In a bowl, mix cake flour, baking powder, salt and allspice. In a standup mixer or a regular electric mixer, cream butter ad sugar. Add eggs one at a time until well incorporated. Add cake flour by alternating with milk and add vanilla extract last.
From caribbeangreenliving.com


CRANBERRY UPSIDE DOWN CAKE - FINDING ZEST
2018-10-25 Preheat oven to 350°F. Line a 13x9 inch baking pan with parchment parchment paper, making sure the ends extend over the side. Spread softened butter over parchment paper. In medium bowl, mix cranberries, sugar, gelatin and orange zest. Pour into bottom of pan and press into a single layer.
From findingzest.com


CRANBERRY UPSIDE DOWN CAKE *VIDEO RECIPE* JOYOFBAKING.COM
Cranberry Upside Down Cake: Preheat oven to 350 degrees F (180 degrees C).Butter 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 brown (caramelize).
From joyofbaking.com


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