Thursday, November 3, 2011

Fall is Here and that means......Cranberry treats!

Cranberry Upside Down Cake

A serious treat for a fall day, enjoy with a lovely cup of vanilla chai

Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved.

Continue cooking for a few more minutes until the sugar starts to caramelize
Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.

The cake batter is mixed with an electric mixer, then the beaten egg whites are added last with a spatula
Pour the batter into the cake pan, smoothing the top.
Bake in preheated oven for 30 -40 minutes, or until the top of the cake has browned, starts to pull away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Cranberry Upside Down Cake

Topping:

5 Tbsp(1/3 cup) (70 grams) unsalted butter

2/3 cup (140 grams) light brown sugar

8 ounces (2 1/4 cups) (227 grams) fresh cranberries

Cake Batter:

1 1/2 cups (195 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs, separated

1/2 cup milk

1/4 teaspoon cream of tartar

Cranberry Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 30 - 40 minutes, or until the top of the cake has browned, starts to pull away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Serve with softly whipped cream.

Note: Because of the moisture in the cranberries, and because ovens do vary, the baking time can vary significantly. If you use frozen cranberries (do not thaw) the cake will take longer to bake than if you are using fresh cranberries.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

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