Tip:
Don’t fear the upsidedown factor! Place a serving plate over the pan and flip the cake before it cools completely. Replace any cranberries left behind on the parchment paper, and no one will know!
Cranberry Upside-Down Cake
By Today's Parent8
PREP TIME
10 min
Makes
8 Adult Sized Servings
* PLUS Cooking time: 50 minutes, Standing time: 10 minutes
Recipe by Eshun Mott, Photo by Maya Visnyei
Ingredients
- 1 1/4 cups granulate sugar , divided
- 2 cups fresh cranberries
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 cup unsalted butter
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1/2 cup sour cream
Instructions
- Preheat oven to 350F.
- Line the bottom of a 9-in. round cake pan with parchment paper. Butter the paper and sides heavily. (The paper will stick to the pan.)
- Sprinkle ½ cup sugar evenly over the bottom of the pan and top with cranberries. Set aside.
- Combine flour, baking powder, ground ginger, salt, cinnamon and baking soda in a bowl and stir until uniform.
- Combine butter and remaining ¾ cup sugar in a large mixing bowl and beat with an electric mixer until fluffy. Add eggs and yolk one at a time and beat until incorporated. Beat in vanilla.
- Add half of the flour mixture to the butter mixture and beat until combined. Add sour cream and mix until uniform, then beat in remaining flour mixture.
- Dollop cake batter over cranberries in pan, and use a spatula to smooth into an even layer. Bake for 50 min or until a cake tester comes out clean.
- Let stand 10 min, then run a knife around the edge of the pan to loosen and flip, inverted, onto a serving plate.
Nutrition (per serving)
- Calories
- 376,
- Protein
- 5 g,
- Carbohydrates
- 52 g,
- Fat
- 17 g,
- Fibre
- 2 g,
- Sodium
- 252 mg.
