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Cranberry Upside Down Cake
(For America, Thanksgiving is almost here. People are making turkeys and hams, and sides. To top off a wonderful meal with family and friends, try this delicious festive cake. The beautiful color will be sure to wow them.)
**Easy Difficulty**
Serves 6 to 8
13 Tbsp / 183 g Butter, unsalted (separate 5 Tbsp / 70 g and set that aside for topping)
2/3 cups / 140 g Light Brown Sugar (set aside for topping)
8 oz / 230 g Fresh Cranberries, rinsed and dried (set aside for topping)
¼ tsp / 1.25 g Cream of Tartar
½ cup / 120 ml Milk
2 Large Eggs, separate the yolks
1 ½ cups / 195 g All Purpose Flour
2 tsp / 7 g Baking Powder
¼ tsp / 1.25 g Salt
1 cup / 200 g White Granulated Sugar
1 tsp / 5 ml Vanilla Extract
1.) Start by making the top layer of the cake by placing a sauce pan on medium heat on the stove. Place in 5 Tbsp / 70 g butter and the brown sugar, and heat until melted and dissolved. Once the sugar caramelizes, remove from heat and pour the mixture into a buttered 9 inch / 23 cm round cake pan. Pour in the Cranberries evenly. Set aside.
2.) Sift Flour, Baking Soda and Salt together and set dry mix aside.
3.) In a large bowl, add in the rest of the butter. Then pour in Vanilla Extract and White Sugar and with a hand mixture (or if you have an Kitchenaid Mixer, you can use that), beat together until you form a fluffy cream. Then add in the 2 Egg Yolks and mix well.
4.) Add in half the dry mixture to the bowl and mix well. Then add half the Milk and mix well. Add in the last half of the dry mixture and mix well. Then add the last half of the Milk and mix everything together well.
5.) In a separate bowl, whisk together Cream of Tartar and Egg White until you form stiff, firm peaks. Gently fold the Egg Whites into the Cake Batter, and then pour the Cake Batter into the Cake Pan with the Cranberries.
6.) Bake in a preheated 350 degree F. / 180 degree C. oven for 35 to 40 minutes or until the cake is browned and pulls away from the sides of the pan. Make sure a wood toothpick comes out clean. Remove from oven and let cool for 15 to 20 minutes then use a knife around the edges, and flip pan upside down carefully onto a plate. Slice the cake and serve!
Extra Info: Sorry for being away for so long. My Restaurant always gets busy this time of year for obvious reasons.
Cranberries are such a classic Thanksgiving fruit. It's festive and very colorful. For the top layer, try to cover the entire area with cranberries, however, if you end up having spots where the cranberries don’t cover after baking, don’t worry. The cake will still look nice. Plus those exposed cake bits will form this crispy crunchy caramel over it, which will give the cake a fun texture in some bites.
Be sure to dry the cranberries off well after rinsing or else you’ll be adding some unwanted moisture to your batter.
You can substitute Lemon Juice for Cream of Tartar if you like.
Happy Thanksgiving, Americans! And Happy Eating!
(For America, Thanksgiving is almost here. People are making turkeys and hams, and sides. To top off a wonderful meal with family and friends, try this delicious festive cake. The beautiful color will be sure to wow them.)
**Easy Difficulty**
Serves 6 to 8
13 Tbsp / 183 g Butter, unsalted (separate 5 Tbsp / 70 g and set that aside for topping)
2/3 cups / 140 g Light Brown Sugar (set aside for topping)
8 oz / 230 g Fresh Cranberries, rinsed and dried (set aside for topping)
¼ tsp / 1.25 g Cream of Tartar
½ cup / 120 ml Milk
2 Large Eggs, separate the yolks
1 ½ cups / 195 g All Purpose Flour
2 tsp / 7 g Baking Powder
¼ tsp / 1.25 g Salt
1 cup / 200 g White Granulated Sugar
1 tsp / 5 ml Vanilla Extract
1.) Start by making the top layer of the cake by placing a sauce pan on medium heat on the stove. Place in 5 Tbsp / 70 g butter and the brown sugar, and heat until melted and dissolved. Once the sugar caramelizes, remove from heat and pour the mixture into a buttered 9 inch / 23 cm round cake pan. Pour in the Cranberries evenly. Set aside.
2.) Sift Flour, Baking Soda and Salt together and set dry mix aside.
3.) In a large bowl, add in the rest of the butter. Then pour in Vanilla Extract and White Sugar and with a hand mixture (or if you have an Kitchenaid Mixer, you can use that), beat together until you form a fluffy cream. Then add in the 2 Egg Yolks and mix well.
4.) Add in half the dry mixture to the bowl and mix well. Then add half the Milk and mix well. Add in the last half of the dry mixture and mix well. Then add the last half of the Milk and mix everything together well.
5.) In a separate bowl, whisk together Cream of Tartar and Egg White until you form stiff, firm peaks. Gently fold the Egg Whites into the Cake Batter, and then pour the Cake Batter into the Cake Pan with the Cranberries.
6.) Bake in a preheated 350 degree F. / 180 degree C. oven for 35 to 40 minutes or until the cake is browned and pulls away from the sides of the pan. Make sure a wood toothpick comes out clean. Remove from oven and let cool for 15 to 20 minutes then use a knife around the edges, and flip pan upside down carefully onto a plate. Slice the cake and serve!
Extra Info: Sorry for being away for so long. My Restaurant always gets busy this time of year for obvious reasons.
Cranberries are such a classic Thanksgiving fruit. It's festive and very colorful. For the top layer, try to cover the entire area with cranberries, however, if you end up having spots where the cranberries don’t cover after baking, don’t worry. The cake will still look nice. Plus those exposed cake bits will form this crispy crunchy caramel over it, which will give the cake a fun texture in some bites.
Be sure to dry the cranberries off well after rinsing or else you’ll be adding some unwanted moisture to your batter.
You can substitute Lemon Juice for Cream of Tartar if you like.
Happy Thanksgiving, Americans! And Happy Eating!
Category Photography / Tutorials
Species Unspecified / Any
Size 1168 x 658px
File Size 132.1 kB
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