Try this sweet and tangy classic side down cake perfect for any occasion, but the bright red cranberry is sure to impress during the holiday season.
Yield: Serves 8.
October 07, 2019
Cranberry Upside-Down Cake
⅓ cup packed golden brown sugar
¼ cup salted butter
3 cups fresh or frozen cranberries
1 tbsp fresh orange juice
1 tbsp grated orange peel, divided
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup milk (2%)
¼ cup sour cream
½ cup salted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla
Preheat oven to 350°F.
Place brown sugar and ¼ cup butter in a medium non-reactive saucepan; cook over medium heat, stirring frequently, until butter is melted. Add cranberries, orange juice and 1 tsp orange peel; stir to combine. Bring to a simmer and cook, stirring, for 1 minute. Remove from heat.
Grease a deep 9 inch round baking pan with 2 inch sides. Line bottom of pan with parchment paper.
Pour cranberry mixture into pan; set aside.
Combine flour, baking powder and salt; set aside.
Whisk together milk, sour cream and remaining 2 tsp orange peel; set aside.
With the paddle attachment, beat together ½ cup butter and sugar in an electric mixer bowl on medium speed until fluffy.
Using low speed, beat in eggs, one at a time, beating well after each addition. Beat in vanilla until blended.
Beginning and ending with flour mixture, add flour mixture alternately with milk mixture to butter mixture, beating after each addition until blended. Spread batter evenly over cranberry mixture.
Bake until a cake tester inserted in centre comes out clean, about 40 – 45 minutes. Cool cake in pan on a rack for 5 minutes.
Run a knife around sides of pan to loosen. Place a serving plate on top of pan and carefully invert cake onto serving plate. Allow pan to sit for 1 minute on cake. Remove pan and parchment paper. Serve warm.
Nutritional analysis per serving:461 calories, 20.3 g fat, 5.9 g protein, 64.4 g carbohydrate, 2.7 g fibre, 451 mg sodium
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