Name: Cranberry Upside Down Cake
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 16
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon baking powder; 0.25 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup softened Vermont Creamery Unsalted Cultured Butter - 82% Butterfat; 1 cup sugar; 2 eggs; 1 teaspoon orange zest; 1 teaspoon vanilla extract; 0.5 cup milk; 1 cup Vermont Creamery Mascarpone; 0.5 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat; 1 cup brown sugar; 1.5 cups cranberries; 0.5 cup Vermont Creamery Crème Fraîche; 2 tablespoons powdered sugar; 1 teaspoons aged whiskey

Cranberry Upside Down Cake

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Turn dessert upside down. This tart and bright cranberry cake makes for a festive and easy dessert to share. Top with a dollop of sweetened and spiked crème fraîche.

product highlight:

Unsalted Cultured Butter Crème Fraîche Mascarpone

Cranberry Upside Down Cake

Servings:

16

prep time:

45 mins

cook time:

50 mins

Total time:

1 hours 35 mins

Ingredients

Directions

Ingredients

CAKE

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

½ cup softened

1 cup sugar

2 eggs

1 teaspoon orange zest

1 teaspoon vanilla extract

½ cup milk

Vermont Creamery Mascarpone

1 cup

BROWN SUGAR AND CRANBERRY TOPPING

Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

½ cup

1 cup brown sugar

1 ½ cups cranberries

SPIKE CRèME FRAîCHE

Vermont Creamery Crème Fraîche

½ cup

2 tablespoons powdered sugar

1 teaspoons aged whiskey

Directions

Heat oven to 350º

Generously butter an 8- to 9-inch round cake pan and set aside

Whisk together flour, baking powder, baking soda, and salt in small bowl. Set aside.

Cream butter and sugar in large bowl with an electric mixer until pale and fluffy. Add eggs, one at a time, beating after each addition. Stir in orange zest, vanilla, and milk until well mixed. Add flour mixture; stir until just combined. Gently whisk in mascarpone. Set aside

Place 1/2 cup butter and brown sugar in small saucepan. Cook over medium-high heat, stirring occasionally, until butter has melted and incorporated with the sugar. Pour into bottom of prepared cake pan; use a spoon to spread evenly onto bottom of pan

Sprinkle cranberries in an even layer over the brown sugar sauce.

Pour cake batter over cranberries and gently smooth batter into an even layer. Bake 40-45 minutes or until cake is set, lightly browned and slightly pulling away from edges of pan

Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely

Combine crème fraiche, powdered sugar, and whiskey in small bowl. Gently stir until smooth

Serve thick wedges of the cake topped with a generous dollop of spiked crème fraiche.

from the kitchen of

from the

kitchen of

Carey Nershi Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey's ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be provincial.