Cranberry upside down cake- Easy Recipe- Moist Cranberry Cake
Light and fluffy butter cake topped with fresh cranberries/butter and brown sugar.
**Recipe:
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كيك الكرانبري المقلوب لمائدة الاعياد The Perfect Cranberry Upside-down Cake for your Holidays
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مقادير الكيك:
كوب ونصف (195 غرام) طحين لجميع الاستعمالات
ربع ملعقة صغيرة ملح
ربع ملعقة صغيرة كربونات (باكنغ صودا)
ملعقة صغيرة باكنغ باودر
نصف كوب (113 غرام) زبدة غير مملحة بحرارة الغرفة
ثلاثة ارباع كوب (150 غرام) سكر
برش حامضة (ليمونة حامضة)
ملعقة صغيرة فانيليا سائلة
2 بيض حبة كبيرة
ملعقة طعام عصير حامض (ليمون حامض)
نصف كوب (120 مل) حليب
(250) غرام كرانبري طازج
نصف كوب (50 غرام) جوز مفروم
6 ملاعق طعام (85 غرام) زبدة ذائبة
ثلاثة ارباع كوب (150 غرام) سكر بني
صينية مستديرة 9 انش (22 سم)
حرارة الفرن 350 درجة F او 180 درجة C على الرف الوسط لمدة 35 دقيقة.
طريقة تحضير الكريمة المخفوقة على الرابط التالي:
Cake Ingredients:
1 1/2 cups (195 g) all_purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/2 cup (113 g) unsalted butter, softened
lemon zest from 1 lemon
1 tsp pure vanilla extract
2 large eggs
1 tbsp (15 ml) freshly squeezed lemon juice
1/2 cup (120 ml) milk
Whipped cream recipe on this link:
????Instructions????
1. Preheat oven to 350 degrees F (165 degrees C) with the rack in the center of the oven.
Butter a 9 inch round cake pan and place a parchment paper in the bottom, then flour the sides.
2. Pour melted butter into the prepared pan to coat the bottom. Sprinkle brown sugar evenly over melted butter. Arrange cranberries in a single layer on brown sugar and lightly press with your hand, then sprinkle the walnuts on top.
3. In a medium bowl, sift flour, salt, baking soda, and baking powder. Wisk well and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using an electric hand mixer) beat together butter and sugar on medium-high speed for 3 minutes, scraping down the sides and bottom of the bowl with rubber spatula as needed.
5. Zest 1 lemon over the butter and sugar mixture, then add vanilla. With the mixer on low speed, add eggs 1 at a time and continue beating on medium speed until combined about 1 minute, scraping down the sides and bottom of the bowl.
6. Add half of the flour mixture with lemon juice and milk. Mix just until incorporated, then add the remaining flour and mix to combine. Scrape down the sides and bottom of the bowl.
7. Spoon the batter over the cranberries, then use the back of a spoon to smooth the top.
8. Bake on the center rack until a toothpick inserted in the center of the cake comes out clean for 35 minutes.
9. Remove from the oven and let the cake cool for 10 minutes in the pan. Place a serving plate over the cake and invert the pan. Serve at room temperature.
#upsidedowncranberrycake #cranberrycake #cranberry #cake #thanksgivingcranberrycake #thanksgiving #dessert
Cranberry Upside-Down Skillet Corncake | Emeril Lagasse
With its tangy cranberry topping and buttery cornmeal batter, this cake is perfect combination of goodness. After it comes out of the oven, a quick flip onto a serving platter, will have you wondering how a dessert this impressive could come together to quickly. Enjoy it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, or as the perfect accompaniment to a cup of afternoon tea.
CRANBERRY UPSIDE-DOWN SKILLET CORNCAKE
SERVES 8 TO 10
2 tablespoons butter
¾ pound fresh cranberries
1¾ cups granulated sugar
4 teaspoons lemon zest
¼ cup fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons yellow cornmeal
2 large eggs, plus 1 large egg yolk
2/3 cup whole milk
½ cup olive oil
Preheat oven to 350° F. Set a 10-inch cast-iron skillet over medium heat and add butter. Once butter has melted, add cranberries, 1 cup sugar, 2 teaspoons lemon zest, and lemon juice. Cook, stirring, until the cranberries break down and have released most of their juice, about 5 minutes. Using a slotted spoon, remove cranberries from skillet; set aside. Continue to cook until cranberry juices bubble and thicken, about 2 minutes more. Return cranberries to skillet and using a spoon, create an even layer. Remove skillet from the heat and set aside to cool, 20 to 30 minutes.
Meanwhile, prepare cake batter. In a medium bowl, whisk together flour, baking powder and salt. Whisk in cornmeal. In a large bowl, using an electric mixer, beat eggs, egg yolk, milk, olive oil, and remaining 2 teaspoons lemon zest until frothy. Add remaining ¾ cup sugar and mix to combine. Add to flour mixture and mix just until the batter is smooth. Pour batter over cooled cranberries in skillet and transfer to oven. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Remove skillet from oven and allow to cool on a wire rack for 20 minutes. Using a small offset spatula, carefully run it around the edges to loosen cake. Place a plate over the top of the skillet and, working quickly, invert and remove cake pan. Allow to cool slightly before serving. Cake may be served either warm or at room temperature.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to Make CRANBERRY upside-DOWN cake
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Cranberry/sugar mixture:
2/3 cup granulated sugar
2 cups fresh cranberries (or if using frozen do not thaw)
For the cake:
2/3 cup milk
1/4 teaspoon vanilla
1 egg
1/4 cup butter softened
3/4 cup all purpose flour
1/2 cup cake flour
1 cup sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon zest of a lemon
Procedure:
Preheat oven to 350' Fahrenheit or about 175' Celsius
Butter a 8 by 8 pan
Sprinkle 1/3 cup sugar on bottom of pan evenly.
Spread cranberries evenly over the sugar
Sprinkle another 1/3 cup sugar on top of the cranberries evenly.
Cover with foil and bake for 30 minutes.
Remove from oven, remove foil and allow to cool at least 15 minutes.
In a mixing bowl, combine all the cake ingredients at once starting with the milk, vanilla, egg and softened butter first and adding the other ingredients on top. Blend at lowest speed of your mixer for only a minute to a minute and a half. Pour the batter over the top of the cranberries, spreading it evenly. Bake a 350' F for 40 to 50 minutes. Make sure to do the toothpick test to see if it comes out clean. You may have to cover the cake with foil for the last 10 minutes in the oven if your cake has started getting to dark in color on top.
When cake is done remove from the oven, run a knife around the edge of the pan and invert onto a serving plate. Allow to stand for about 2 minutes prior to removing the pan off the cake. Serve as you choose, warm or cold, with whipped cream or not.
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Martha Stewart Cranberry Upside-Down Cake
A super easy cake to make! The photo of the cake is a nice ruby red cranberry topping. It appears to be a great Christmas cake to serve. We'll see!
Cranberry Upside - Down Cake
Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy!
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RECIPE:
½ cup butter, plus more for greasing the pan
1¼ cup flour, plus more for dusting the pan
One 12-ounce bag cranberries
1¾ cup sugar, divided
2 tablespoons cornstarch
1 teaspoon ground cardamom (or ¼ teaspoon nutmeg)
2 eggs
½ teaspoon baking soda
1 teaspoon salt
Preheat oven to 350˚F.
Cut a round of parchment to fit snugly in the bottom of an 8-inch cake pan. Grease the pan with softened butter, then use a paper towel to wipe off any excess. Dust with flour, shaking it around the pan to evenly coat and tapping out any excess. Place the parchment round into the bottom of the pan.
Place the cranberries, ¾ cup sugar, cornstarch and cardamom into the bowl of a food processor. Pulse 5-6 times to coarsely chop, then scoop berries into the cake pan and spread into an even layer.
In a medium saucepan over medium heat, melt the butter. Remove from the heat and whisk in the remaining 1 cup sugar. Add the eggs and whisk until smooth. Using a rubber spatula, stir in the flour, baking soda and salt. Pour the batter over the chopped cranberries. Tap the cake pan on the counter a few times to get rid of any excess air.
Bake for 50 minutes, then remove and let cool completely, about 3 hours; the cranberries need to be cooled completely so that they adhere together.
Once the cake is completely cooled, invert a plate on top of the cake pan, and then flip. (If the cake doesn’t come out, place the cake pan on the stove top and heat for a few seconds to loosen the berries from the bottom.) Remove the parchment.
Serve with whipped cream!