scratch - Cranberry Upside Down Cake
Source of Recipe
from calif cafe com
Recipe Link: www.calcaf.com/Cooking_Tips/cooking_tips0900.html List of Ingredients
scratch - Cranberry Upside Down Cake
for the cranberry topping:
6 tbsp. butter
1 c. packed brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 12oz. bag fresh or frozen cranberries
for the batter:
13 tbsp. butter
1 1/4 c. sugar
2 1/4 c. sifted cake flour
1 tsp baking powder
1/4 tsp. baking soda
2 eggs
3/4 c. (no more) sour cream
2 tsp. vanilla extract
Preheat oven to 350. Foil and butter two round 9" layer pans.
Mix the flour, baking powder and baking soda together and set aside.
for the cranberry topping:
Melt the butter very slowly so that it does not clarify.
Stir in the sugar, cinnamon and nutmeg.
Pour into the pans and spread around with spoon a bit.
Scatter the cranberries on top.
Press down on berries and set in freezer while mixing batter.
for the batter:
Cream the butter.
Add the sugar gradually. Then beat well.
Add the eggs, one at a time, mixing well after each.
Slowly add half of flour mixture. Blend together.
Add the sour cream and vanilla and blend together.
Add the remaining flour mixture and beat together fast for about 20 seconds.
Give a few turns with a spatula and divide the batter over fruit topping in the pans.
Use the spatula to spread the batter all over the fruit, leaving no fruit to the eye.
Place in the oven and bake for 25 minutes.
Switch places with each cake layer in the oven, then give each 1/2 turn and bake for 10 minutes.
Start checking for doneness in 5 minute increments.
Cakes are done when evenly golden, springy, and a tester comes out clean and dry.
Immediately invert on plates.
First remove the pan, and then, very carefully, remove the foil.
Serve warm or at room temperature.
Do not freeze.
Recipe
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