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Cranberry Upside Down Cake

By Lorraine

Cranberry upside downer is a bright, jewel-tone cake brimming with cranberries, autumn spices and nuts. A perfect ending for your Thanksgiving dinner.
Here is a lovely dessert for the fall or for your Thanksgiving menu. Cranberry Upside Down Cake is an easy recipe that looks special and is delicious!

Cranberry upside down is a bright, jewel-tone cake brimming with cranberries, autumn spices and nuts. A perfect ending for your Thanksgiving dinner.
 
Turn right-side up onto a serving dish and brush with melted jelly for a really amazingly delicious cake. Enjoy beautiful, ruby-red cranberries with a sprinkling of nuts on this lightly spiced cake.  It is an 8-inch size and just right when serving a small group.
 
 
Serve cranberry upside down cake with a scoop of vanilla ice cream or sweetened whipped cream.  Or, as I did, drizzle on a confectioners sugar glaze.
 
 

Cranberry Upside Down Cake

From the Book – Baking From My Home to Yours by Dorie Greenspan.

 

INGREDIENTS

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 3/4 sticks unsalted butter, room temperature
  • 1 cup minus 2 TBSP sugar
  • 1/4 cup chopped walnuts or pecans…I used walnuts
  • 2 cups cranberries-fresh or frozen(if frozen, do not thaw)I used fresh
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 whole milk
  • 1/3 cup red currant jelly, for glazing the cake

 

DIRECTIONS:

Center a rack in the oven and preheat the oven to 350 F. Put a 8 X 2 inch round cake pan on a baking sheet.

 

Whisk together the flour, baking powder, salt and cinnamon.

 

Melt 6 tablespoons of the butter in a small saucepan. Sprinkle in 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the cranberries, smoothing the layer and pressing it down gently with your fingertips. Set aside.

 

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick of butter on medium speed until smooth.

 

Add the remaining 1/2 cup of sugar and continue to beat until pale and creamy, about 3 minutes.

 

Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed.

 

Pour in the vanilla. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter.

 

Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula.

 

BAKING:

Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean.

 

Remove cake from the oven and run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter.

 

If any of the berries stick to the pan, as they might, just scrape them off with a table knife and return them to the cake.

Warm the jelly in a small saucepan over low heat, or do this in a microwave oven. Gently brush the glaze over the hot cake.

 

 

Glaze recipe

INGREDIENTS:

  • 1 cup powdered sugar
  • 1 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1-3 Tablespoons milk or half-and-half (more or less to desired consistency)

 

DIRECTIONS
In medium bowl, combine all ingredients, stirring until smooth, adding enough milk for desired glaze consistency.

 

Cranberry upside down is a bright, jewel-tone cake brimming with cranberries, autumn spices and nuts. A perfect ending for your Thanksgiving dinner.

 
 
 
 
 
 
   

Filed Under: Cakes & Cupcakes, Holidays, Recipes, Sweet Treats Tagged With: Baking

Comments

  1. KB says

    November 27, 2011 at 2:06 am

    Looks delish!

    We'd love you to share your recipes with us at

    Simply Delish Saturday

    Reply
  2. Envoy-ette says

    November 26, 2011 at 2:26 am

    You've got me in trouble…my husband just leaned over the sofa and drooled on my key board! He wants it!

    Reply
  3. gnee @ Singing With Birds says

    September 17, 2010 at 5:08 pm

    How did I miss this glorious creation? School is kicking me hard. I have too many assignments! This is beautiful LDH. I'm anxious to try one soon. Thanks.

    Reply
  4. Katrina says

    September 16, 2010 at 5:47 am

    Ooh, love the idea of the glaze. It looks great.

    Reply
  5. Judy says

    September 15, 2010 at 2:40 am

    What a beautiful cake! The glaze is a perfect touch, really dressing it up.

    Reply
  6. Nickki says

    September 14, 2010 at 8:52 pm

    Your cake looks wonderful! I love that drizzle of icing! 😉

    Reply
  7. Ann says

    September 14, 2010 at 8:14 pm

    Looks delicious. As much as I hate to see summer end, Autumn has it's rewards

    Reply
  8. Jeannette says

    September 14, 2010 at 7:21 pm

    this looks great with the glaze!! really fancy!

    Reply
  9. Tia says

    September 14, 2010 at 4:42 pm

    that icing really takes the presentation to the next level. All of a sudden, this cake becomes super elegant! nice job.
    I did a White Peach version.

    Reply
  10. Flourchild says

    September 14, 2010 at 4:26 pm

    Yum..best one so far!! I love the glaze topping! Perfect!

    Reply
  11. cindy says

    September 14, 2010 at 2:38 pm

    What a great idea, I love the glaze!

    Reply
  12. Linda says

    September 14, 2010 at 3:24 pm

    That looks wonderful! I love drizzling glazes on desserts…I'm drooling here!

    Reply
  13. Kristen says

    September 14, 2010 at 1:41 pm

    That dessert is absolutely stunning. I love your presentation, too.

    Reply
  14. NanaDiana says

    September 14, 2010 at 2:19 pm

    Okay- That is much too pretty to eat! Better send it here and i will take care of it for you! Beautiful! Diana

    Reply
  15. Sabrina says

    September 14, 2010 at 1:16 pm

    That is so beautiful!! I love the drizzled icing!

    Reply
  16. Mildred says

    September 14, 2010 at 12:12 pm

    All those ingredients must taste wonderful together. Another lovely presentation too!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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