Cranberry Upside Down Cake

Cranberry Upside Down Cake - Cranberry Upside Down Cake baking in the oven fills my kitchen with the heavenly scent of berries, cinnamon and orange. This beauty would be a perfect pairing with pumpkin or apple pie. The cranberry glaze adds a bit of tartness to this moist cake, so if you like you could serve some homemade whipped cream on the side. I happen to like the tartness just the way it is.

Summary: Cranberry Upside Down Cake baking in the oven fills my kitchen with the heavenly scent of berries, cinnamon and orange. This beauty would be a perfect pairing with pumpkin or apple pie. The cranberry glaze adds a bit of tartness to this moist cake, so if you like you could serve some homemade whipped cream on the side. I happen to like the tartness just the way it is.

Ingredients:

  • Topping
  • ¾ cup firmly packed brown sugar
  • 4 Tablespoons (1/4 cup or ½ stick) unsalted butter
  • 12 ounces fresh or frozen cranberries
  • Cake
  • 1¾ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • Scant pinch ground cloves
  • 1½ cups sugar
  • ½ cup (1 stick) butter, softened plus more for buttering the pan
  • 3 large eggs
  • 1 Tablespoon orange zest
  • 1 teaspoon orange juice from fresh orange
  • ½ cup Greek yogurt or sour cream
  • ¼ cup of milk
  • Special equipment
  • 9-inch cake pan with at least 2-inch high sides. If you’re pan is more shallow than this, just leave out about ¾ cup batter.
  • Cook’s note: I like the orange zest to really show up in the cake, so I grate as much as I can with a cheese grater and then finish the rest in a zester.

For full directions please visit: GoodDinnerMom.com

 

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