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Upside-Down: Cranberry-Orange Upside-Down Cake

Source of Recipe

ivillage.com


List of Ingredients

Topping:
¼ cup unsalted butter
¾ cup light brown sugar
¾ teaspoon grated nutmeg
1 tablespoon light corn syrup
2 ¼ cups cranberries (frozen or fresh)

Cake
1 box white cake mix
2/3 cup orange juice
1 ½ tablespoons orange zest (about 1 large orange)

Whipped Cream
1 cup heavy cream
2 teaspoons powdered sugar
¼ teaspoon grated nutmeg
2 tablespoons orange juice

Tools:
9x2-inch high cake pan




Recipe

1. Preheat oven to 350°F.

2. Butter and flour an 8-inch cake pan

3. Melt the butter in a medium saucepan and stir in the sugar, nutmeg, and corn syrup and cook until the sugar dissolves.

4. Pour the mixture into the cake pan and coat the entire bottom.

5. Add the cranberries in an even layer and really make sure the whole bottom is coated in cranberries.

6. Follow the cake mix instructions and substitute 2/3 cup of orange juice for the water in the recipe.

7. Add the orange zest and mix according to the instructions.

8. Pour the batter on top of the cranberries (you might have some extra; discard if you don't want it to overflow) to within one-quart inch of the top.

9. Bake for 40-45 minutes.

10. Remove the pan from the oven and let cool.

11. Run a knife around the edges and place your serving plate on top.

12. Carefully hold the plate against the cake pan and invert it so that the bottom is up.

13. Gently life the cake pan off the top of the cake.

Prepare the Whipped Cream
14. In a mixer, beat the cream, sugar, nutmeg, and orange juice.

15. Beat until it is firm and reserve in the refrigerator.

16. Serve the cake with a scoop of cream.

SERVES 12

Cook's Notes:
•A 9x2-inch pan is best for this cake.
•Defrost cranberries if frozen.
•Be sure that the cranberries are all the way at the bottom of the pan; the bottom should be covered.
•Invert cake after 5 minutes, so topping drips and comes out easily.
•Butter and flour sides, but not the bottom, of the cake pan.