Cranberry Walnut Upside Down Cake

Name: Cranberry Walnut Upside Down Cake
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 177 milliliters well-shaken buttermilk; 414 milliliters fresh or frozen cranberries (7 ounces; do not thaw if frozen); 2 larges eggs; 355 milliliters all-purpose flour; 177 milliliters granulated sugar; 177 milliliters packed light brown sugar; 8 servings Accompaniment: lightly sweetened whipped cream; 1 teaspoons salt; 118 milliliters stick unsalted butter, softened; 1 teaspoons vanilla; 85 grams 3/4 cup coarsely chopped walnuts , toasted

Need a vegetarian dessert? Cranberry Walnut Upside Down Cake could be an amazing recipe to try. One serving contains 500 calories, 7g of protein, and 26g of fat. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 hours. A mixture of baking powder, walnuts, cranberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Brown Sugar

Cranberries

Walnuts

Butter

Sugar

Equipment you will use

Frying Pan

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Baking Soda

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

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.)

Ingredients you will need

Buttermilk

Vanilla

All Purpose Flour

Egg

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.

Ingredients you will need

Spread