Cranberry Upside Down Cake

Name: Cranberry Upside Down Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters firmly packed brown sugar; 4 Tbsps (1/4 cup or 1/2 stick) unsalted butter; 340 grams fresh or frozen cranberries; 414 milliliters all purpose flour; 2 teaspoons baking powder; 1 teaspoons salt; 1 teaspoons ground ginger; 0 teaspoons ground cinnamon; 1 pinch pinch ground cloves; 118 milliliters (1 stick) butter, room temp (plus more for buttering the pan); 355 milliliters white granulated sugar; 3 larges eggs; 1 Tbsp orange zest; 118 milliliters sour cream (or greek yogurt); 59 milliliters milk; 9 inches A cake pan with at least 2-inch high sides

Cranberry Upside Down Cake takes roughly 1 hour and 30 minutes from beginning to end. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 2804 calories, 48g of protein, and 44g of fat. Head to the store and pick up firmly brown sugar, milk, baking powder, and Cranberry Upside-Down Cake, Cranberry Upside Down Cake, and Cranberry Upside-Down Cake are very similar to this recipe.

Instructions

Butter a 9-inch cake pan: Generously butter the bottom and sides of a 9-inch diameter cake pan.

Ingredients you will need

Butter

Equipment you will use

Cake Form

Make caramel topping with brown sugar and butter: In a small saucepan, place the 1/4 cup of butter and the 3/4 cups of packed brown sugar. On medium high heat, stir the sugar as the butter melts. Once the butter is melted and mixed in well with the sugar, stop stirring and let the mixture simmer for 15 seconds or so.

Ingredients you will need

Caramel Sauce

Brown Sugar

Butter

Sugar

Equipment you will use

Sauce Pan

Pour brown sugar mixture into cake pan and top with cranberries:

Ingredients you will need

Brown Sugar

Cranberries

Equipment you will use

Cake Form

Pour the brown sugar butter mixture into the prepared cake pan.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Cake Form

Spread the cranberries on top of the sugar butter mixture.

Ingredients you will need

Cranberries

Butter

Spread

Sugar

Whisk together flour, baking powder, salt, cinnamon, ginger, cloves: Preheat oven to 350°F. In a medium bowl vigorously whisk together the flour, baking powder, salt, cinnamon, ground ginger, and ground cloves.

Ingredients you will need

Baking Powder

Clove

Ginger

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Oven

Beat butter, add sugar, add eggs, stir in zest: In a separate bowl, use an electric mixer to beat the butter until light.

Ingredients you will need

Butter

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add the sugar and beat together the sugar and butter until fluffy.

Ingredients you will need

Butter

Sugar

Add the eggs one at a time, beating after each addition. Stir in the orange zest.

Ingredients you will need

Orange Zest

Egg

Alternate adding sour flour mixture and sour cream, then add milk:

Ingredients you will need

Sour Cream

All Purpose Flour

Milk

Mix a third of the dry ingredients into the mixture. Beat in half of the sour cream.

Ingredients you will need

Sour Cream

Mix in another third of the dry ingredients.

Mix in the remaining sour cream. Beat in the remaining dry ingredients and then the milk.

Ingredients you will need

Sour Cream

Milk

Pour batter into cake pan and bake:

Equipment you will use

Oven

Cake Form

Pour batter over the cranberries in the cake pan, and smooth the surface.

Ingredients you will need

Cranberries

Equipment you will use

Cake Form

Place in the preheated oven and lower the heat from 350°F to 325°F.

Equipment you will use

Oven

Bake until a tester comes out with just a few moist crumbs, and pressing down on the surface bounces back, 55 minutes to an hour.

Equipment you will use

Oven

Cool cake in pan, run knife around edge, turn over onto a serving plate: Cool cake in the pan on a rack for 10 minutes.

Equipment you will use

Knife

Frying Pan

Run a blunt knife around the inside rim of the cake pan to loosen the cake from the sides of the pan. Then turn the cake out onto a platter.

Equipment you will use

Cake Form

Knife

Equipment

Ingredients

Servings:

177milliliters

firmly packed brown sugar 4Tbsps

(1/4 cup or 1/2 stick) unsalted butter 340grams

fresh or frozen cranberries 414milliliters

all purpose flour 2teaspoons

baking powder 1teaspoons

salt 1teaspoons

ground ginger 0teaspoons

ground cinnamon 1pinch

pinch ground cloves 118milliliters

(1 stick) butter, room temp (plus more for buttering the pan)355milliliters

white granulated sugar 3larges

eggs 1Tbsp

orange zest 118milliliters

sour cream (or greek yogurt)59milliliters

milk 9inches

A cake pan with at least 2-inch high sides

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cranberry Upside Down Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.