Cranberry Upside-Downer Cake  Cranberry Upside-Downer Cake 11240 cranberry upside downer cake

Cranberry Upside-Downer Cake

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“This cake is savory and shining, flavourful and no longer overly sweet. The recipe is from one of my favourite cookbooks, “Baking: From My Dwelling to “by Dorie Greenspan. Abilities!”

Ready In:
1hr 10mins



  • 1

    cup all-motive flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon ground cinnamon

  • 14

    teaspoon salt

  • 14

    tablespoons unsalted butter, at room temperature (1 3/4 sticks)

  • 1

    cup minus 2 tbsp sugar

  • 14

    cup chopped walnuts or 1/4 cup chopped pecans

  • 2

    cups cranberries, new or frozen (if frozen, don’t thaw)

  • 2

    immense eggs

  • 1

    teaspoon vanilla extract or 1 teaspoon almond extract

  • 13

    cup total milk

  • 13

    cup red currant jelly, for glazing the cake (optionally accessible)


  • Heart a rack in the oven and preheat the oven to 350°F Build a 8×2 hurry spherical cake pan on a baking sheet.
  • Stride together the flour, baking powder, salt and cinnamon.
  • Melt 6 tablespoons butter in a minute saucepan. Sprinkle in 6 tablespoons sugar and cook dinner, stirring, except the combination involves a boil. Pour this evenly over the underside of the cake pan, then scatter over the nuts and top with the cranberries, smoothing the layer and pressing it down gently with your fingertips. Online page online apart.
  • Working with a stand mixer, ideally fitted with a rush attachment, or with a hand mixer in a immense bowl, beat the final stick of butter on medium meander except tender. Add the final 1/2 cup of sugar and proceed to beat except faded and creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after every addition and scraping down the bowl as vital. Pour in the vanilla. Sever again the mixer meander to low and add half of of the dry ingredients, mixing supreme except they fade into the batter. Mix in the milk, then the comfort of the dry ingredients. Spoon the batter over the cranberries and tender the tip with a rubber spatula.
  • Bake for 40-Forty five minutes, or except the cake is golden and a thin knife inserted into the heart of the cake comes out orderly. Prefer it from the oven and speed a blunt knife between the perimeters of the pan and the cake. Fastidiously turn the cake out onto a serving platter. If any of the berries follow the pan-as they’ll-upright predicament them off with a desk knife and return them to the cake.
  • In narrate for you the glaze, warm the jelly in a minute saucepan over low heat, or in a microwave. Gently brush the glaze over the recent cake. Let the cake frosty no longer lower than 20 minutes sooner than serving.

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