With a Grateful Prayer and a Thankful Heart: Cranberry Upside Downer Cake

Tuesday, September 14, 2010

Cranberry Upside Downer Cake

 When turned right-side up onto a serving dish and brushed with melted jelly, we enjoyed beautiful, ruby-red cranberries with a sprinkling of nuts on this lightly spiced cake.  Its 8-inch size is just right when serving a small group.
This cake is good served with a scoop of ice cream or sweetened whipped cream.  I chose, instead, a drizzle of confectioners glaze.

Cranberry Upside-Downer

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


Center a rack in the oven and preheat the oven to 350F. Put a 8X2 inch round cake pan on a baking sheet.


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


Melt 6 TBSP of the butter in a small saucepan. Sprinkle in 6 TBSP 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, preferabley 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.


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 it 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.

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


25 comments:

Susan said...

Looks very yummified (and decadent) LDH. Susan

Mildred said...

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

Sabrina said...

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

Kristen said...

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

Peggy said...

Wow. . you really showed me up with that beautiful icing on top! Now mine looks so plain Jane. It's the taste though that counts right? We absolutely loved this. Yours is beautiful as always.

NanaDiana said...

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

Dishesdone said...

Your cake looks absolutely fantastic! Love the sugar drizzle!

cindy said...

What a great idea, I love the glaze!

Snap said...

This looks so good and just in time for fall and the coming holidays! Ack! I'm not ready!!!! :D :D :D

Linda said...

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

Joycee said...

You had me at cranberries and nuts....can't wait to try this one!

Paula said...

Mouth-watering deliciousness! Love the cranberry and mint garnish with the white icing.

Flourchild said...

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

Tia said...

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.

EG Wow said...

Mmmm. I like cranberries...especially this time of year.

Jeannette said...

this looks great with the glaze!! really fancy!

Ann said...

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

Nickki said...

Your cake looks wonderful! I love that drizzle of icing! ;-)

Julie Harward said...

This looks so so so good! I like your because of the white frosting...so beautiful! :D

Judy said...

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

Katrina said...

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

gnee @ Singing With Birds said...

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.

Erica (Irene) said...

I just love this recipe...making this for sure for my family. They will enjoy it. I just came upon your blog and I really enjoyed it. Now I'm a "follower'.

erica-sweetonyou.blogspot.com

Envoy-ette said...

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

KB said...

Looks delish!

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

Simply Delish Saturday

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