Cranberry Upside-Down Cake

Cranberry Upside-Down Cake
Photo by Scott Phillips

Ingredients

  • 2 cups cranberries, fresh or frozen (thawed, rinsed, and dried), at room temperature
  • ¼ tsp. baking soda
  • 2/3 cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • ½ tsp. table salt
  • 1 tsp. baking powder
  • + 6 more ingredients
    • 1 tsp. pure vanilla extract
    • 1 cup granulated sugar
    • ¼ tsp. ground cinnamon
    • 1 cup very firmly packed light brown sugar
    • ½ lb. (1 cup) very soft unsalted butter; more for the pan
    • 7 oz. (1-¾ cups) cake flour

Position a rack in the lower third of the oven and heat the oven to 350°F. Lightly butter the bottom and sides of a 9-inch round cake pan with sides at least 2-1/2 inches high. (A springform pan will work; just be sure to set it on a foil-lined baking sheet to catch any leaks.) Put 4 Tbs. of the...

View full recipe at Fine Cooking

Comments

Variations on Cranberry Upside-Down Cake

  • Cranberry Upside-Down Cake
    • 1 tablespoon vanilla extract
    • 1 cup granulated sugar
    • 1 1/2 cups all-purpose flour
    • 3 tablespoons amaretto liqueur
    • +9 other ingredients
  • Cranberry Upside-Down Cake
    • 1 tablespoon margarine, melted
    • 2 cups cranberries
    • 1 teaspoon ground cinnamon
    • 1 1/2 cups sifted cake flour
    • 1 1/2 teaspoons baking powder
    • +5 other ingredients


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