Simple Way to Make Super Quick Homemade Cranberry Upside-Down Cake
Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Homemade Cranberry Upside-Down Cake. It is one of my favorites food recipes. This time, I am going to 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.
To get started with this recipe, we must first prepare a few components. You can have Cranberry Upside-Down Cake using 13 ingredients and 7 steps. Here is how you can achieve it.
This is my variation of a recipe found in our local paper that I have held onto for years. The original recipe is cranberries over a simple vanilla cake. Naturally, it needed to be enhanced with cranberry's soul mate, oranges. A delicious addition to any holiday meal!
Ingredients and spices that need to be Make ready to make Cranberry Upside-Down Cake:
- 8 tbsp (1 stick) unsalted butter - softened to room temp, divided
- 1 cup granulated sugar - divided
- 1/2 tsp ground cinnamon
- 1/4 tsp ground all spice
- 2 cup fresh whole cranberries
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup fresh squeezed orange juice
- 1/4 cup milk
- 1 tbsp orange zest
Steps to make Cranberry Upside-Down Cake
- Preheat oven to 350°F. Grease the bottom and sides of a 9" round cake pan with 2tbs of the butter (bottom of pan should have a pretty thick layer, and be sure to get into the corners).
- In a small bowl blend together 1/2 cup of the sugar, the cinnamon and the all spice until well combined. Sprinkle all of the mixture evenly into the bottom of cake pan. Arrange cranberries in a single layer on top of the sugar mixture. Set pan aside.
- In a large bowl cream remaining 6tbs butter and 1/2c sugar with a hand mixer until fluffy. Add the egg and vanilla. Beat with mixer until well combined. In a separate bowl whisk together flour, baking powder and salt.
- With mixer on low, add flour mix in three batches, alternating with juice and then milk (begin and end with flour, fully combining each addition). After last portion of flour mix is incorporated, add orange zest and blend until just mixed in.
- Carefully spoon batter evenly over cranberries in pan, spread out evenly and level off the top. Place pan on a baking sheet and place in oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- When done baking, remove from oven, cool cake for 20 minutes in pan on a wire rack. Run a knife around the edges of the cake to loosen. Invert onto cake serving platter, tap the bottom of the pan firmly until center loosens and gently wiggle pan off of cake. NOTE: Don't let cake cool too much before inverting, cranberries may not release completely.
- Serve slightly warm or let cool completely. Slice, garnish with fresh whipped cream if desired and enjoy!
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