This humble, comfortable cake is natural for Thanksgiving and Christmas, but you do not have to wait until a special opportunity is found. You too can imagine swimming in a sea of cranberries, especially when baked in an upside-down cake. Cranberry jewels cover the surface, and bleed the tart, sweet flavor into a dense, orange-speckled cake, with a caramel-cooked sauce. Upside-down cake is a massive hit among people, this Cranberry Upside Down Cake looks festive, vibrant, and has a perfectly well-balanced flavor. A beautiful cake made from fresh cranberries, perfect for all occasions.
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 12
Ingredients:
½ cup butter
2 cups white sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 bag of cranberries, fresh or frozen
1 ½ c cake flour
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
¾ cup sour cream
Directions:
Preheat the oven at about 175 ° C (350 ° F). Grease a 9-inch pot generously. To help prevent leakage, wrap aluminum foil around the outside.
In a cup of medium heat, melt butter. Stir 1 1/2 cups of cinnamon, white sugar, and water to dissolve sugar. When it boils, add the cranberries and stir until fully coated. Pour it in the prepared pan.
Sift the flour, bake the salt and soda, rescue. In a moderate bowl, add 1/2 cup white sugar, brown sugar, and 6 tbsp of remaining butter to light and fluffy. Mix the eggs one by one after each ingredient. Stir vanilla and savory cream. Mix the dry components. Then put the batter in the pan over the cranberries.
Bake the cake for 50 min in a preheated oven or until a knife inserted clean. Let it cool in the rack for 10 min., and run a knife around the outside edge of the cake. Remove the springform pan and turn it over to a serving plate.
Ingredients
- ½ cup butter
- 2 cups white sugar
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 bag of cranberries, fresh or frozen
- 1 ½ c cake flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
Instructions
Preheat the oven at about 175 ° C (350 ° F). Grease a 9-inch pot generously. To help prevent leakage, wrap aluminum foil around the outside.
In a cup of medium heat, melt butter. Stir 1 1/2 cups of cinnamon, white sugar, and water to dissolve sugar. When it boils, add the cranberries and stir until fully coated. Pour it in the prepared pan.
Sift the flour, bake the salt and soda, rescue. In a moderate bowl, add 1/2 cup white sugar, brown sugar, and 6 tbsp of remaining butter to light and fluffy. Mix the eggs one by one after each ingredient. Stir vanilla and savory cream. Mix the dry components. Then put the batter in the pan over the cranberries.
Bake the cake for 50 min in a preheated oven or until a knife inserted clean. Let it cool in the rack for 10 min., and run a knife around the outside edge of the cake. Remove the springform pan and turn it over to a serving plate.
