How To make Cranberry Upside Down Cake

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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Cranberry almond pumpkin upside down cake recipe with chef Emily Luchetti

Cranberry almond pumpkin upside down cake recipe courtesy of Emily Luchetti at Farallon Restaurant, San Francisco

For the complete recipe, please visit:

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!

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