12.28.2010

Orange Cranberry Upside Down Cake



Can we all just say "ahhhh seasonal"? I mean really is there anything that screams winter more than cranberries and oranges? A tart and tangy change up to the dessert palette of Christmas desserts this cake is like a breath of fresh wintry air. Quick to make, this homemade cake over fresh raw cranberries is flavored throughout with cutie mandarin and naval oranges for an awesome orange punch. While my kids played outside in the late afternoon sun (3:00pm) I watched from inside and baked this cake and they screamed ran around and burned off their crazies. I've rarely had time alone during this Christmas vacation and I'll take what I can get, it was so refreshing. I was pleased to have them back inside with their endless questions and looking to me to provide answers.

By the time the cake was done the sun had set and the light was gone, therefore you get only semi-decent pictures that do not do this cake justice. A big thanks to Kristin at Holy Cannoli Recipes for the inspiration for this cake, her original was delightful looking!

Orange Cranberry Upside Down Cake
 --oven 350˚

3 TBSP butter
1/2 cup brown sugar
8 ounces fresh raw cranberries

1/2 cup butter, softened
1 1/4 cup sugar
2 egg yolks, you'll need the whites too
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cutie mandarin orange-zest and juice
1 naval orange-zest and juice
milk to make the liquid equal to 1/2 cup
2 egg whites

in a 9 inch cake pan melt the butter and brown sugar together
lay the cranberries over the top in an even layer, set aside
beat sugar and butter until well creamed
add the egg yolks 1 at a time and beat well after each yolk
in a small bowl sift the flour, baking powder and salt together
measure the orange juice add milk to equal 1/2 cup of liquid
scrape in zest to the liquid
whisk the egg whites until frothy, set aside
add the flour and the liquid alternately to the sugar mixture
mixing quickly after each addition
add the egg whites
mix well and pour over the cranberries in the cake pan
bake for 40-45 minutes until a toothpick comes out clean
invert on a cake plate immediately
cool and serve



Do try to keep your fingers OUT of the hot caramel mess, I can assure the burnt fingers will in no way justify the burnt tongue you will get out of the deal. My cranberries went all wonky floaty and we not an even layer on the top, er bottom(?) of the cake. Who cares it has hot caramel mess on it!

Peace and Love--


4 comments:

  1. Good lord, that sounds good. I just posted 2 cranberry orange recipes. Good minds think alike :-)

    Wishing you and your family many blessings in the new year Laura!

    ~Monica

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  2. I'm a HUGE fan of cranberry/orange combo! I just bought some too-tart oranges, so this will be great for those - use them up in baking!! :)

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  3. This looks SO pretty! i've neve done an upside down cake but I would love to, thanks!

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  4. I love upside down cake--delicious! --Happy New Year--

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