Cranberry Upside Down Cake - Blast from the Past
In today's episode of Blast from the Past, we found a old recipe from Paula's Best Dishes. -
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Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup brown sugar, firmly packed
2 sticks butter
1/2 cup walnuts, chopped
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, yolks separated from whites
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 (8 oz) package frozen cranberries
Preparation
1. Preheat the oven to 350°F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour.
2.Line the pan with parchment paper and spray again.
3. Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts.
4. Pour the mixture into the prepared cake pan. Top with the walnuts.
5. Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined.
6. Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition.
7. Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Add the cranberries and spoon over the mixture in the prepared pan.
8. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes.
9. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.
10. Serve and enjoy
Cranberry muffins/How to make easy muffins /Magic out of hands
Cranberry muffins
Ingredients
Plain flour- 1 and 1/3 cups (163g)
Baking powder- 1 and 1/2 teaspoons
Baking soda- 1/2 teaspoon
Salt- 1/4 teaspoon
Sugar - 1/2 cup (100g)
Eggs -2
Melted unsalted butter- 1/2 cup (113g)
Buttermilk - 1/2 cup (120ml)
Dried cranberries— 1/3 cup (44g)
Vanilla- 1 teaspoon
Bake in preheated oven at 220•c for 5 min
And then reduce the temperature to 180•c and bake for 10 to 12 min
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CRANBERRY UPSIDE DOWN MUFFINS!
The season is almost upon us for holiday baking.
After following the recipe, I made some alterations. I explain in the video.
These are wonderful little charmers.
This will make about 22 muffins
350 degrees 15 minutes and these were done using the toothpick to test method.
You will need 22 muffin cups sprayed with pam.
Note, you can also add chopped nuts to the cranberry topping
MUFFIN:
2 1/2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup milk
1/3 cup butter, melted and slightly cooled
1 egg, beaten
Combine flour, sugar, baking powder and salt in a large bowl, mix well.
Add milk, butter and egg; stir just until moistened and combined.
Set batter aside.
CRANBERRY TOPPING:
2/3 cups brown sugar, packed
1/2 cup butter, sliced
1 teaspoon cinnamon
1 cup fresh cranberries, halved
Combine all ingredients in a small saucepan. Cook over medium heat, stirring frequently until brown sugar is dissolved.
Spoon cranberry topping into greased muffin cups.
Spoon batter over topping.
Bake at 350 degrees for about 15 minutes
Test with a toothpick to see if they are done.
Immediately turn muffins out of pan onto a wire rack placed over waxed paper.