Name: Cranberry Upside-Down Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Topping -; 3/4 cup firmly packed brown sugar -; 4 tablespoon (1/4 cup or 1/2 stick) unsalted butter -; 12 ounces fresh or frozen cranberries -; Cake -; 1 3/4 cups all-purpose flour -; 2 teaspoons baking powder -; 1/2 teaspoon salt -; 1/2 teaspoon ground ginger -; 1/4 teaspoon ground cinnamon -; Scant pinch ground cloves -; 1/2 cup (1 stick) butter, room temp (plus more for buttering the pan) -; 1 1/2 cups white granulated sugar -; 3 large eggs -; 1 tablespoon orange zest -; 1/2 cup sour cream (or greek yogurt) -; 1/4 cup of milk -; Equipment -; A 9-inch cake pan with at least 2-inch high sides -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Upside-Down Cake

1. Topping -

2. 3/4 cup firmly packed brown sugar -

3. 4 tablespoon (1/4 cup or 1/2 stick) unsalted butter -

4. 12 ounces fresh or frozen cranberries -

5. Cake -

6. 1 3/4 cups all-purpose flour -

7. 2 teaspoons baking powder -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon ground ginger -

10. 1/4 teaspoon ground cinnamon -

11. Scant pinch ground cloves -

12. 1/2 cup (1 stick) butter, room temp (plus more for buttering the pan) -

13. 1 1/2 cups white granulated sugar -

14. 3 large eggs -

15. 1 tablespoon orange zest -

16. 1/2 cup sour cream (or greek yogurt) -

17. 1/4 cup of milk -

18. Equipment -

19. A 9-inch cake pan with at least 2-inch high sides -

How to cook deliciously - Cranberry Upside-Down Cake

1. Stage

Preheat the oven: Set the oven to 350°F.

2. Stage

Butter a 9-inch cake pan: Generously butter the bottom and sides of a 9-inch round cake pan with sides at least 2 inches high.

3. Stage

Make the caramel topping: In a small saucepan, place the 4 tablespoons of butter and the 3/4 cups of packed brown sugar. On medium high heat, stir the sugar as the butter melts. Once the butter is melted and mixed in well with the sugar, stop stirring and let the mixture simmer for 15 seconds or so.

4. Stage

Pour the caramel into the pan and top with cranberries: Pour the brown sugar butter mixture into the prepared cake pan. Spread the cranberries on top of the sugar butter mixture.

5. Stage

Whisk together the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder, salt, cinnamon, ground ginger, and ground cloves.

6. Stage

Beat the butter, then add sugar, eggs, and zest: In a separate bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar and butter until fluffy. Add the eggs one at a time, beating after each addition. Stir in the orange zest.

7. Stage

Alternate the flour mixture and sour cream, then add the milk: Mix a third of the dry ingredients into the mixture. Beat in half of the sour cream. Mix in another third of the dry ingredients. Mix in the remaining sour cream. Beat in the remaining dry ingredients, and then the milk.

8. Stage

Pour the batter into the pan and bake: Pour batter over the cranberries in the cake pan, and smooth the surface. Place in the preheated oven and lower the heat from 350°F to 325°F. Bake until a tester comes out with just a few moist crumbs. When pressing down on the cake, the surface should bounce back, about 55 to 60 minutes.

9. Stage

Cool the cake in 10 minutes, then invert: Cool cake in the pan on a rack for 10 minutes. Run a blunt knife around the inside rim of the cake pan to loosen the cake from the sides of the pan. Then, turn the cake out onto a platter. Did you love the recipe? Give us some stars and leave a comment below!