Cranberry Upside Down Cake Perfect for the Holidays!
Instructions. Heat the oven (with the oven rack in the middle) to 350°F. Butter a 9-inch round cake pan. For the cranberry topping, put 4 tablespoons of the butter and 2/3 cup of the sugar in the pan and transfer to the oven. Bake, stirring half way through, until the mixture starts to turn light golden brown, 10 to 15 minutes.
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Mix flour, baking powder, and salt together in a bowl. Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
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How To Make cranberry pineapple upside down cake. Melt butter in 9x13 inch baking dish in 350 degree oven. Sprinkle with sugar, nuts, cranberries and pineapple. Add water to reserved juice from pineapple, to equal amount of liquid specified on cake mix package. (I have used pineapple juice instead of water to make up the difference).
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Set aside. Add the butter, remaining ½ cup granulated sugar and brown sugar to the bowl of an electric mixer. Beat on high speed for 4-5 minutes, stopping several times to scrape down the sides of the bowl, until the mixture is light and fluffy. Add the vanilla and beat until incorporated.
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Prepare upside down topping in baking pan - Add melted butter, sprinkle brown sugar, distribute pineapples and cranberries. Prepare yellow cake batter - Using box instructions. Assemble- Pour batter on top of cranberry pineapple mixture. Bake - Until golden brown on top. Enjoy - Loosen cake from pan and turn it onto a large dish.
Pineapple Coconut UpsideDown Cake Recipe How to Make It
Cranberry Upside Down Cake: Preheat oven to 350 degrees F (180 degrees C).Butter a 9 inch (23 cm) round cake pan. Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved.Continue cooking for a few more minutes until the sugar starts to brown (caramelize).
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Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top. With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture.
Cranberry Upside Down Cake Perfect for the Holidays!
Beat until smooth, about 1-½ to 2 minutes. Pour batter over pineapple slices and cranberries and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center is removed clean. Cool on a wire rack for 15 minutes and invert onto a serving platter. Prep Time: 10 minutes.
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Add the egg and vanilla, and beat until well combined. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk, until well combined. Spoon the batter over the cranberries in the pan, and smooth the top. Bake until a thin knife inserted in the center comes out clean, 30 to 35 minutes.
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On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk.
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Remove the pan from the heat and add the cranberries, a few at a time, until the entire surface of the butter and sugar mixture is completely covered. Set aside. Add the cake mix, orange juice, vegetable oil, cornmeal, and eggs to a large bowl and mix with an electric mixer for two minutes. Carefully pour the batter over the cranberries.
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Add the sugar, cranberries and jam. Cook over a medium heat until cranberries begin to soften, approximately 3 minutes. When softened, pour the cranberries and juice into a fine mesh strainer over a bowl or a large liquid measuring cup. Strain the cranberries from the juice.
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Bake at 350 degrees for approximately 50 minutes (until a toothpick comes out clean). Place on a cooling rack. While the cake is taking a breather, make the glaze by combining milk, butter, and vanilla in a bowl or small cup. Pour slowly into the sugar, stirring constantly until desired consistency is reached.
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Wrap the outside of the pan with aluminum foil to prevent leaking. Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl. In a medium bowl add the brown sugar and ½ cup unsalted butter and microwave for 45 seconds until melted, then stir well and microwave for another 20 seconds.
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Batter. In a 9- to 10-inch (23-25cm) cast iron skillet, melt the 4 tablespoons of butter and the brown sugar together, stirring frequently, until the sugar is moistened and liquefied. When the mixture starts to bubble, remove from heat and set the pan aside. Preheat the oven to 350ºF (180ºC).
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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.
