Cranberry Upside Down Cake With Chocolate Chips Recipes

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FRESH CRANBERRY UPSIDE-DOWN CAKE



Fresh Cranberry Upside-Down Cake image

Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.

Provided by fondantfrenzy

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 71.3 g, Cholesterol 128.7 mg, Fat 29.9 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 18.4 g, Sodium 237.1 mg, Sugar 48.6 g

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 11

8 tablespoons unsalted butter, room temperature
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
  • With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
  • Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake's turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they're in season-this cake can be made year-round with frozen berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 10

1/4 cup butter, melted
1/3 cup packed brown sugar
1 1/4 cups fresh or frozen (thawed) cranberries
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
  • In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
  • Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
  • Store loosely covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g

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