Cranberry Upside Down Cake
Cranberry Upside Down Cake might be a good recipe to expand your dessert recipe box. This lacto ovo vegetarian recipe serves 8 and costs 62 cents per serving. One portion of this dish contains about 5g of protein, 19g of fat, and a total of 452 calories. A couple people made this recipe, and 39 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up baking powder, cream of tartar, flour, and a few other things to make it today. It is brought to you by I Heart Eating. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. If you like this recipe, take a look at these similar recipes: Cranberry Upside - Down Cake, Cranberry Upside-Down Cake, and Cranberry Upside Down Cake.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 teaspoons baking powder
3/4 cup brown sugar packed
1/4 cup butter
1/2 cup butter melted
1/2 cup buttermilk
2 cups fresh cranberries
1/8 teaspoon cream of tartar
2 large eggs separated
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Equipment:
hand mixer
whisk
bowl
oven
frying pan
cake form
toothpicks
knife
Cooking instruction summary:
InstructionsPreheat an oven to 350 F.Put butter in pan, and place it in the oven while the oven preheats. Leave it in there until it melts (keep an eye on it, though).Once butter has melted, sprinkle brown sugar evenly over the pan.Arrange cranberries in an even layer over the brown sugar. Set aside.To make the cake, in a medium bowl, whisk together flour, baking powder and salt. Set aside.In another bowl, using an electric mixer (either hand or stand), beat together the butter and granulated sugar on until light and fluffy, about 2 to 3 minutes.Add the egg yolks one at a time, beating well after each addition.Add the vanilla and buttermilk; mix well.Add the flour mixture, and stir until just incorporated.In a separate bowl, beat the egg whites until soft peaks form.Add the cream of tartar, and continue to beat until stiff peaks form.Gently fold the whites into the batter.Carefully pour the batter over the cranberries in the cake pan.Bake 45-55 minutes, or until a wooden toothpick inserted into the center comes out clean.Let the cake cool in the pan for 5-10 minutes.Run a knife around the edges of the pan to loosen the cake.Invert onto a serving plate, let stand for 5 minutes, and then lift off the pan.
Step by step:
1. Preheat an oven to 350 F.Put butter in pan, and place it in the oven while the oven preheats. Leave it in there until it melts (keep an eye on it, though).Once butter has melted, sprinkle brown sugar evenly over the pan.Arrange cranberries in an even layer over the brown sugar. Set aside.To make the cake, in a medium bowl, whisk together flour, baking powder and salt. Set aside.In another bowl, using an electric mixer (either hand or stand), beat together the butter and granulated sugar on until light and fluffy, about 2 to 3 minutes.
2. Add the egg yolks one at a time, beating well after each addition.
3. Add the vanilla and buttermilk; mix well.
4. Add the flour mixture, and stir until just incorporated.In a separate bowl, beat the egg whites until soft peaks form.
5. Add the cream of tartar, and continue to beat until stiff peaks form.Gently fold the whites into the batter.Carefully pour the batter over the cranberries in the cake pan.
6. Bake 45-55 minutes, or until a wooden toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 5-10 minutes.Run a knife around the edges of the pan to loosen the cake.Invert onto a serving plate, let stand for 5 minutes, and then lift off the pan.
Nutrition Information:
covered percent of daily need
