0 0
Fresh Cranberry Upside-Down Cake

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Fresh Cranberry Upside-Down Cake

Directions

Share

Ingredients :

  • 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
  • Methods :

  • 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.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Chile Verde II
    next
    Shrimp and Pasta Shell Salad
    previous
    Chile Verde II
    next
    Shrimp and Pasta Shell Salad

    Add Your Comment