
Cranberry Upside Down Cake
Servings:
16
prep time:
45 mins
cook time:
50 mins
Total time:
1 hours 35 mins
Ingredients
CAKE
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup softened
1 cup sugar
2 eggs
1 teaspoon orange zest
1 teaspoon vanilla extract
½ cup milk
1 cup
BROWN SUGAR AND CRANBERRY TOPPING
½ cup
1 cup brown sugar
1 ½ cups cranberries
SPIKE 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.