Hudson's Cranberry Upside-Down Cake
Source of Recipe
Filus
List of Ingredients
Makes one 9-inch cake, 8 servings
Topping:
2 tablespoons butter (use butter only)
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1-1/2 to 2 cups fresh cranberries
Cake:
1/2 cup whipping cream
2 eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla
Finely chopped zest from 1 orange
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Creme anglaise, cream or whipped cream, for garnish
Recipe
Preheat oven to 350 degrees.
To make topping: Heat butter, granulated sugar and brown sugar in a small
saucepan until dissolved. Pour into a 9-inch round cake pan, top with the
cranberries in a single layer and set aside. To make cake: Beat the cream
until stiff and set aside. In mixer with whip, beat eggs, sugar, vanilla and
orange zest until light and fluffy. Mix in the flour, baking powder and
salt. By hand, fold in the beaten cream. Pour batter over the cranberries.
Bake for 30 to 45 minutes or until cake springs back when lightly touched.
Let cake rest 5 minutes before turning out onto cake plate. Serve with creme
anglaise, cream or whipped cream.
Note: Use real butter or stick margarine. Do not substitute reduced-fat
spreads; their higher water content often yields less-satisfactory
results.
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