Cranberry upside down cake
I’m sitting behind my computer and feel that I am staring at the screen. Staring without actually seeing anything. I’m soooo sleepy… Should I take a nap? Just pretend I don’t have to do anything else? But then, I know that naps and me, don’t go very well together. I tend to wake up feeling worse then before, so I skip that thought. Instead I lie my head on my desk – well on my arm which is resting on my desk – for a few minutes and that actually helps… I feel a little better although still somewhat tired. It could very well be the weather as today we hardly had any daylight at all. It was sooooo dark!
I had to turn on all the lights to not have the feeling it was night instead of day. It was the perfect day for a lot of baking and cooking but when the time came for taking the pictures it was really too dark. I was happy we had just a tiny bit of sunshine in the afternoon so I could at least get a few shots done.
Today is also Sinterklaas here in Holland (and Belgium I think too) which we don’t really celebrate anymore, not since we were little kids anyway, but I’m pretty sure there will be a lot of small children anxiously waiting tonight to see what presents Sinterklaas will bring them as today is Sinterklaas’ birthday and therefore it is “pakjesavond”. Confused yet? In honour of Sinterklaas’ birthday (well not really but it sounds good doesn’t it?) I decided to make a cranberry upside down cake. I had spotted this cake on Meeta’s blog What’s for lunch Honey when searching for something else and figured this would be perfect.The original recipe comes from Dorie Greenspan’s book Baking from my home to yours, which I also happened to have.
The cake is absolutely gorgeous. Slightly sour and lovely moist and delicious. I’m sure I’ll be making this again!
Cranberry upside down cake
- 135 gr all purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon
- 1/2 tsp kardamom
- 1/2 tsp ground ginger 1/4 teaspoon salt 210 gr unsalted butter at room temperature 165 gr sugar 1/4 cup chopped pecan 200 gr fresh cranberries 2 large eggs 1 teaspoon pure vanilla extract 1/3 cup whole milk 1/3 cup cranberry jelly
- Preheat the oven at 180 degrees Celsius.
- Whisk together the flour, baking powder, cinnamon, cardamom, ginger and salt in a bowl. Melt 90 gr of butter in a small saucepan. Sprinkle 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this over the bottom of a 20 cm round cake pan. Scatter the nuts and top with the cranberries. Press down gently using your fingertips.
- Using a mixer cream the remaining 120 gr of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue until the mixture is pale and creamy. Beat for about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in the vanilla.
- Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk and then the remaining dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula. You might feel like you have very little batter but remember this is a flat cake and it will also rise somewhat.
- Bake for 40 to 45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove from oven and run a blunt knife between the sides of the sides of the pan and the cake. Turn the cake out onto a serving platter.
- Warm the jelly in a small saucepan over a low heat. Gently brush the glaze over the hot cake.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.