UPSIDE-DOWN CRANBERRY-ORANGE CAKE
This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.
GRANDMA'S ORANGE CAKE
Just found this recipe in my old recipe file. Grandma use to make this simple recipe to serve with tea in the afternoon. Only things on the old yellowed page are the ingredients, no directions, so I'm taking some liberty here. Think of it as an adventure . . . this is how our grandmothers use to cook!
Provided by Galley Wench
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease and flour 8" square pan.
- Sift together flour and baking soda (set aside).
- In food processor grind orange and raisins (her recipe says grind the orange and raisins).
- In separate bowl cream butter and sugar.
- Beat in eggs.
- Stir in Sour Milk.
- Add orange/raisin mixture.
- Stir in flour mixture.
- (Depending on the amount of juice in the orange you may have to adjust the flour slightly to get the right batter consistency).
- Pour into pan and bake for 30 minutes or until done (suggest checking after 25 minutes as grandma did not specify boking time).
- While cake bakes dissolve 1/4 cup orange juice with 1/2 cup sugar (either on stove or in microwave).
- Pour juice mixture over cake while hot (you may want to poke small holes in the cake).
Nutrition Facts : Calories 462.6, Fat 14.2, SaturatedFat 8.3, Cholesterol 86.4, Sodium 271.4, Carbohydrate 79.9, Fiber 1.9, Sugar 52.2, Protein 6.7
CRANBERRY ORANGE CAKE
A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.
Provided by Bringhomethebakin'
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
- Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g
CRANBERRY ORANGE CAKE
I saw Giada De Laurentiis prepare this cake on her show on the Food Network, before Christmas. Her recipe on their site includes a caramel walnut sauce, but she didn't do that on the show. This cake is dense, slightly moist and full of flavor. It does not rise very high. My guests all liked it and I thought it was delicious with a cup of tea.
Provided by Pesto lover
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F, with rack in center of oven.
- Spray 8" cake pan with non-stick spray.
- Put cranberries in a sieve which is set over a medium sized bowl.
- Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
- Add cornmeal, baking powder and orange zest to flour; mix.
- In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
- Add vanilla and yolks and eggs, one at a time.
- Turn speed down to low and add orange juice.
- Turn off mixer and fold in cranberries, just until incorporated.
- Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
- Cool on wire rack for about an hour.
- Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.
Nutrition Facts : Calories 406.6, Fat 21.1, SaturatedFat 12.2, Cholesterol 203.5, Sodium 72.6, Carbohydrate 51.2, Fiber 1.5, Sugar 36.5, Protein 4.6
ORANGE-CRANBERRY UPSIDE-DOWN CAKE
I'm lucky enough to have my great-grandmother's cookbook. In it are numerous tried-and-true recipes that she and my grandmother served our family through the years. -Carrie Zuhlke, Fostoria, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- Combine the brown sugar and butter; spread evenly into a greased 13x9-in. baking dish. Sprinkle with cranberries and oranges; set aside. , In a bowl, cream shortening and sugar. Beat in eggs and orange zest. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture. , Bake at 375° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 191mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S CRANBERRY ORANGE CAKE
A moist, flavorful cake that is perfect for impressing company at your family's Thanksgiving feast! This recipe has been in my family for ages, and I make it every year to wide acclaim.
Provided by STACEYO
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
- In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
- Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 64.7 g, Cholesterol 31.8 mg, Fat 15 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 217.8 mg, Sugar 43.4 g
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