Cranberry Upside Down Cake
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
For Topping
- 6 tablespoons unsalted butter
- 3 cups cranberries, fresh or 3 cups defrosted frozen cranberries
- 3⁄4 cup sugar
- 2 tablespoons seedless raspberry jam
- 1⁄2 teaspoon vanilla extract
-
For Cake
- 1⁄4 cup blanched slivered almond
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 6 tablespoons unsalted butter, softened
- 3⁄4 cup sugar
- 3 large eggs, separated
directions
-
For the topping:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9-inch round cake pan, line with parchment paper round, and spray with cooking spray.
- Melt butter in large nonstick skillet over medium heat. Add cranberries, sugar, and jam and cook until cranberries are just softened, about 4 minutes.
- Strain cranberry mixture over bowl, reserving juices.
- Add strained juices to empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. Off heat, stir in vanilla.
- Arrange strained berries in single layer in prepared pan. Pour juice mixture over berries and refrigerate for 30 minutes.
-
For the cake:
- Process almonds and 1/4 cup flour in food processor until finely ground. Add remaining flour, baking powder, and salt and pulse to combine.
- Whisk milk and extracts in measuring cup.
- With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes.
- Beat in egg yolks, one at a time, until combined.
- Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture.
- Using clean bowl and beaters, beat egg whites on medium-high speed until they hold soft peaks, about 2 minutes.
- Whisk one-third of whites into batter, then fold in remaining whites.
- Pour batter over chilled cranberry mixture and bake until toothpick inserted in center comes out clean, 35 to 40 minutes.
- Cool on wire rack 10 minutes, then run paring knife around cake and invert onto serving plate.
- Serve.
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RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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