Cakes & Baking

Cranberry Upside-Down Cake

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Cranberry Upside-Down Cake

Photo by Martha Stewart Dwelling Omnimedia
  • Serves
Creator Notes

Even supposing cakes don’t appear to be continuously contenders for the Thanksgiving buffet, this one would be welcome on the slouch feast, with maple-soaked cranberries atop a at ease, almond-scented cake. Clearly, you needn’t relieve it acceptable once a year; skills the dessert all over the autumn and winter, when cranberries are readily readily available.

Reprinted from Martha Stewart’s Desserts. Copyright © 2013 by Martha Stewart Dwelling Omnimedia, Inc. Published by Clarkson Potter, a division of Random Home LLC. —MarthaStewart


  • 3/4 cup

    unsalted butter, room temperature, plus more for pan

  • 3/4 cup

    all-goal flour, plus more for pan

  • 2 3/4 cups

    contemporary or thawed frozen cranberries

  • 1/2 cup

    plus 1 tablespoon pure maple syrup

  • 1/2 teaspoon

    ground cinnamon

  • 1 teaspoon

    baking powder

  • 1/4 teaspoon


  • 1/4 cup

    plus 2 tablespoons repugnant yellow cornmeal

  • 1/4 cup

    almond paste

  • 3/4 cup

    plus 2 tablespoons sugar

  • 3

    broad eggs, separated, room temperature

  • 1/4 teaspoon

    vanilla extract

  • 1/4 teaspoon

    almond extract

  • 1/2 cup


  1. Butter an 8-crawl spherical cake pan; mud with flour, tapping out extra. In a broad skillet, heat 6 tablespoons butter over medium till sizzling. Add cranberries; cook dinner till intellectual, about 2 minutes. Add maple syrup and cinnamon. Cook dinner, stirring steadily, till cranberries soften nonetheless aloof withhold their shape, 3 to five minutes. Win faraway from heat.
  2. With a slotted spoon, transfer cranberries to a baking sheet to cool a chunk of sooner than arranging in prepared cake pan. Return skillet to medium heat and cook dinner till syrup boils and thickens, 3 to 4 minutes; stay no longer overcook. Straight pour syrup over cranberries; let cool, about 10 minutes.
  3. Preheat oven to 350°F, with rack in heart. Mosey flour, baking powder, and salt in a bowl. Mosey in cornmeal with a fork.
  4. With an electrical mixer on medium, beat perfect 6 tablespoons butter and the almond paste till successfully combined, about 30 seconds. Often add 3/4 cup sugar; beat till creamy, about 2 minutes. Add egg yolks; beat till successfully combined. Beat in vanilla and almond extracts. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat till acceptable combined.
  5. In a neat bowl, with an electrical mixer on medium-low, accelerate egg whites till foamy. Slowly add perfect 2 tablespoons sugar. Carry flee to excessive and beat till at ease peaks kind, about 5 minutes. Mosey one third of the whites into batter; fold in perfect whites.
  6. Carefully unfold batter over cranberries. Bake till a cake tester comes out neat, about forty five minutes. Switch to a wire rack to cool 2 hours sooner than inverting onto a serving plate.

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