Nancy Silvertons Cranberry Ginger Upside Down Cake Recipes

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NANCY SILVERTON'S CRANBERRY-GINGER UPSIDE-DOWN CAKE



Nancy Silverton's Cranberry-Ginger Upside-Down Cake image

Provided by Marian Burros

Categories     cakes, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 19

1 3-inch knob of ginger
1 cinnamon stick
1 1/2 cups white wine
8 ounces cranberries
4 tablespoons butter
4 tablespoons maple sugar or dark brown sugar
6 tablespoons butter
1/4 cup dark brown sugar
2 egg yolks
1/2 cup blackstrap molasses
1 cup flour
1/2 teaspoon grated nutmeg
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
3 tablespoons sour cream or crème fraîche, more for topping
4 egg whites
1 tablespoon plus 1 1/2 teaspoons granulated sugar

Steps:

  • Make the topping: Slice ginger into 1/4-inch disks. Combine with cinnamon and wine, and bring to a boil. Turn off heat, add cranberries and let them soak until liquid cools. Cranberries should be slightly soft but not mushy.
  • In a 10-inch, oven-safe frying pan, heat butter with maple sugar, stirring mixture until it melts. Tilt pan to coat the bottom evenly; cool.
  • When maple-butter mixture is at room temperature, arrange drained cranberries in concentric circles in pan, starting in middle. There should be a single layer of cranberries. Set aside.
  • Make the cake: Heat oven to 350 degrees. In a large bowl, cream butter, and beat in brown sugar until well mixed. In a second bowl, stir together yolks and molasses. In a third bowl, sift together flour, nutmeg, cinnamon, cloves and ginger.
  • Alternate adding dry ingredients and yolk mixture to butter mixture, beginning and ending with dry ingredients.
  • Dissolve baking soda in 1 tablespoon hot water. Stir into batter. Stir in sour cream.
  • Beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff. Whisk a third of the whites into batter; fold in remaining whites.
  • Spread batter in an even layer over cranberries. Bake for about 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and allow to sit a minute or so. Run a knife around the edge of the pan, and invert it onto flat serving platter. Serve immediately with a large dollop of sour cream or crème fraîch.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 23 grams, TransFat 0 grams

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.

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

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.

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 GINGER UPSIDE-DOWN CAKE W/SPICED ORANGE CARAMEL SAUCE



Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce image

Make and share this Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce recipe from Food.com.

Provided by Kathy

Categories     Dessert

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 21

1/4 cup butter
2/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 cups fresh cranberries
8 1/4 ounces flour
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 1/2 ounces butter, softened
1/3 cup sugar
1 egg
3/4 cup molasses
3/4 cup water
1 lb sugar
1 cup orange juice
1/2 cup cream
2 oranges, zest of
1 star anise
2 cinnamon sticks

Steps:

  • Heat oven to 350°F Spray a 10" round cake pan with non-stick vegetable spray.
  • Cranberry Mixture: In a small sauce pan, melt butter with brown sugar. Add cinnamon and bring to a boil, whisking ingredients. Pour into the prepared pan and cover with cranberries. Set aside.
  • Gingerbread: Sift together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
  • Beat together butter and sugar until light and fluffy. Add the egg, then add the molasses. Add the dry ingredients all at once and slowly add water, scraping bowl well.
  • Pour batter over cranberries in the prepared pan. Bake 45-60 minutes or until a toothpick comes out clean. Invert onto a serving plate and allow to cool.
  • Spiced Orange Carmel Sauce: Caramelize sugar over medium-hight heat until sugar is a light amber. Carefully add orange juice (may splatter). Add remaining ingredients and boil 1 minute. Cool then serve with cake.

Nutrition Facts : Calories 714.5, Fat 18.6, SaturatedFat 11.4, Cholesterol 74.1, Sodium 420.1, Carbohydrate 136.4, Fiber 2.3, Sugar 104, Protein 4.7

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