Cranberry upside down cake
Last week I gave you my ultimate recipe for a cranberry sauce and now it is time to expand that with this delicious cranberry upside down cake.
Upside down cranberry cake
I always compare an upside down cake to a tarte tatin. If you’re not familiar with that term, it is the french invention of the upside down cake. But actually really different, so why it reminds me so much of it, I don’t know. Probably has everything to do with the fact that you have to turn it over once baked. But that is as far as the comparison goes.
For this upside down cranberry cake you use fresh cranberries. Do not use dried cranberries, that will just not be the same flavor.
The tin to use
I baked my cranberry upside down cake in a tin with a loose bottom. That was a bit tricky I have to confess. It made it more difficult to turn the cake over and one thing you do not want is to risk being burned by the hot sugar that will be coming from the cake.
So the best way to bake this cake is to use a tin without a loose bottom. That way you can place a plate on top of the tin and turn it over in one go. Do make sure to wear gloves or something to prevent any hot stuff coming out.
The original recipe comes from Dorie Greenspan’s book of which the title I believe is ‘Baking from my home to yours’. But if I got that wrong sorry about that. I saw the cranberry upside down cake for the first time on the blog of Meeta from What’s for lunch honey and it just looked so perfect I had to make it myself.
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
- Round tin of 20 cm
- 135 gr all purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kardamom
- 1/2 tsp ground ginger
- 14 tsp salt
- 210 gr unsalted butter at room temperature (divided)
- 165 gr sugar
- 1/4 cup pecan nuts
- 200 gr fresh cranberries
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 1/3 cup cranberry jelly optional
- Preheat the oven at 180 degrees Celsius. (350˚ F)
- 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.
Mr. Pecan in love with Ms. Cranberry, Perfect holidays!