Cranberry upside down cake- Easy Recipe- Moist Cranberry Cake
Light and fluffy butter cake topped with fresh cranberries/butter and brown sugar.
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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 | Betty Crocker Recipe
The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake’s turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they’re in season—this cake can be made year-round with frozen berries.
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3 Easy & Delicious Cranberry Dessert Recipes For Thanksgiving | Tastemade
Who needs cranberry sauce when you can make these mouth-watering homemade Cranberry desserts.
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Cranberry Upside-Down Cake -
Apple-Cranberry Cream Puff Donuts -
Cranberry Meringue Pie -
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The cranberry upside down cake You've Been Waiting For #holiday #cake #easyrecipe
Make this delicious seasonal cake for the holidays. Your family and friends are sure to love this amazing upside down cake made with fresh cranberries, walnuts and wholesome pumpkin. Besides serving as a delicious desert, it also makes for a delightful treat for breakfast with a hot cup of coffee on a cold winter morning. Enjoy!
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Recipe:
1/4 c butter
1/2 c firmly packed brown sugar
1T dark or light rum or vanilla
1 1/3 c cranberries
2/3 c toasted coarsely chopped walnuts or pecans
2 large eggs
1 c canned pumpkin
1/3 c canola or other vegetable oil
1 c granulated sugar (260 g)
1 1/2 c all-purpose flour (200 g)
1 1/2 t baking powder
1 t cinnamon 1/4 t salt
Lightly sweetened softly whipped cream
Glaze:
2 c powdered sugar
3 T cream
1 t vanilla
Mix all ingredients until desired consistency. You may need to give/take wet dry ingredients to reach ideal thickness.
Preparation:
Preheat oven to 350 degrees. Butter a 9 inch square pan and line with parchment paper.
In a medium bowl add melted butter and brown sugar. Whisk together until blended and pour mixture into the bottom of your baking pan.
In a small bowl combine cranberries and nuts. Mix until blended, then add to your butter/sugar mixture of your baking pan.
In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil, and granulated sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon, and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and walnuts.
Bake until skewer inserted in the center of cake comes out clean. 35-45 minutes. Transfer to a wire rack and let cool 10 minutes in pan. Run a thin blade knife between the cake and sides of the pan, then invert onto a serving platter. Remove pan and parchment, and let cool at least 20 minutes. Serve slightly warm or cool, with whipped cream.
Don’t forget, if you want to cover with a glaze, allow to cool thoroughly beforehand.
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Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
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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!