+
5 (1)

Categories: Best recipes, Desserts

Upside-down cranberry cake

Upside-down cranberry cake
Los Angeles Times

Count me among the many cooks who are passionate about cranberries. It's the combination of their color, taste and versatility that's so inspiring. I've used them in many dishes: casseroles, stews, chutneys, muffins, pies, scones and pancakes, as well as ... Read more

Active work time: 20 minutes | Total preparation time: 1 hour | Serves 14 to 16

Topping

  • 1 stick (1/2 cup) butter, plus more for greasing
  • 1 1/2 cups sugar
  • 2 tablespoons water
  • 1 teaspoon cinnamon
  • 4 cups cranberries, rinsed, picked over and at room temperature

Step 1Generously grease 9-inch springform pan; wrap outside with foil (to avoid leakage). Set aside on baking sheet.

Step 2Melt butter in medium saucepan. Add sugar, water and cinnamon. Cook over medium-low heat, stirring until sugar dissolves, about 3 minutes. Stir in cranberries. Pour into pan and spread evenly. Set aside.

Cake

  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract

Step 1Sift together flour, baking soda and salt. Set aside.

Step 2Beat butter and granulated and brown sugars on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. On low speed, add half of flour mixture. Mix until combined. Add sour cream and vanilla. Mix until combined. Add remaining flour mixture. Mix until smooth. Transfer batter to springform pan, spreading evenly over topping.

Step 3Bake at 350 degrees until golden brown, edges are just beginning to pull away from sides and toothpick comes out clean, about 45 to 50 minutes. Set on rack 10 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and pan bottom. Replace any cranberries that fall. (Can be made up to two days ahead and kept at room temperature, covered airtight.) Cut into wedges and serve.

Each serving:
403 calories; 232 mg sodium; 63 mg cholesterol; 13 grams fat; 71 grams carbohydrates; 3 grams protein; 1.45 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Best recipes
Sichuan wontons in chili oil sauce (hong you chao shou)
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)
Pumpkin seed stuffing with chorizo
Chocolate sparkle cookies