Cranberry Upside Down Cake

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, cranberry upside down cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Browse new releases, best sellers or classics. Free delivery on eligible orders This delightful cranberry upside down cake is a little bit tart, not too sweet and vibrant in colour. A tasty alternative to the traditional pineapple upside down cake. Enjoy warm or cold with some ice cream.

Cranberry Upside Down Cake is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Cranberry Upside Down Cake is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have cranberry upside down cake using 15 ingredients and 8 steps. Here is how you cook it.

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The ingredients needed to make Cranberry Upside Down Cake:
  1. Make ready 3⁄4 cup firmly packed brown sugar
  2. Prepare 1⁄4 cup unsalted butter
  3. Take 12 oz fresh or frozen cranberries
  4. Get 1 3⁄4 cup all-purpose flour
  5. Get 2 tsp baking powder
  6. Get 1⁄2 tsp salt
  7. Take 1⁄2 tsp ground ginger
  8. Make ready 1⁄4 tsp ground cinnamon
  9. Make ready pinch ground cloves
  10. Get 1⁄2 cup butter, room temperature
  11. Get 1 1⁄2 cup granulated sugar
  12. Get 3 large eggs
  13. Make ready 1 tbsp orange zest
  14. Prepare 1⁄2 cup sour cream (or Greek yogurt)
  15. Get 1⁄4 cup milk

Pour the mixture over the cranberries in the tin. Invert onto a serving plate and remove the springform tin. Place a cooling rack in a rimmed baking sheet. Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will.

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Instructions to make Cranberry Upside Down Cake:
  1. Generously grease the bottom and sides of a 9-inch cake pan.
  2. In a small saucepan, place the brown sugar and butter. On medium-high heat, stir sugar until the butter melts. Once the butter is melted and mixed in well with the sugar, stop stirring and let simmer for 15 seconds.
  3. Pour the brown sugar mixture into the prepared pan. Spread the cranberries over the top.
  4. Preheat oven to 350. In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon and ground cloves.
  5. In a separate bowl, mix the butter until light. Add the sugar together and beat until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the orange zest.
  6. Mix a third of the dry ingredients into the mixture. Add in half of the sour cream. Mix in another third of the dry ingredients, followed by the rest of the sour cream. Beat in the remaining dry ingredients, followed by the milk.
  7. Pour the batter over the cranberries into the cake pan. Smooth the surface. Place in the preheated oven and lower the temperature from 350 to 325. Bake for 55 minutes to an hour, or until a tester comes out clean. Cool on a rack for 10 minutes. Run a blunt knife around the inside rim of the cake pan to loosen the cake then turn the cake out onto a platter.
  8. Enjoy as is or you can add a dollop of whipped cream or some vanilla ice cream for extra yumminess!

Place a cooling rack in a rimmed baking sheet. Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will. For the cake: Meanwhile, beat the butter,. Spoon batter into prepared pan, and spread it evenly over cranberries. While the cranberries cook down combine your dry ingredients for the cake in a separate.

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