Recipe of Quick Cranberry Upside Down Cake
Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Homemade Cranberry Upside Down Cake. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cranberry Upside Down Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cranberry Upside Down Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cranberry Upside Down Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cranberry Upside Down Cake estimated approx 1 hour 30 mins.
To begin with this recipe, we have to prepare a few components. You can cook Cranberry Upside Down Cake using 15 ingredients and 8 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Cranberry Upside Down Cake:
- 3/4 cup firmly packed brown sugar
- 1/4 cup unsalted butter
- 12 oz fresh or frozen cranberries
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- pinch ground cloves
- 1/2 cup butter, room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs
- 1 tbsp orange zest
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup milk
Instructions to make Cranberry Upside Down Cake
- Generously grease the bottom and sides of a 9-inch cake pan.
- 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.
- Pour the brown sugar mixture into the prepared pan. Spread the cranberries over the top.
- Preheat oven to 350. In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon and ground cloves.
- 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.
- 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.
- 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.
- Enjoy as is or you can add a dollop of whipped cream or some vanilla ice cream for extra yumminess!
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