Cranberry-Orange Upside Down Cake
This cake is a seasonally inspired twist on the more common pineapple version using a tangy combination of fresh cranberries and oranges. The cake itself is moist and buttery and flavored with tangy orange zest to complement the topping. The jewel tones of the cranberries make it the perfect finish for a holiday meal.
This cake is a seasonally inspired twist on the more common pineapple version using a tangy combination of fresh cranberries and oranges. The cake itself is moist and buttery and flavored with tangy orange zest to complement the topping. The jewel tones of the cranberries make it the perfect finish for a holiday meal.
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 cup orange juice
- 1 cup light brown sugar firmly packed
- 1/4 cup butter softened
- 1 large egg lightly beaten
- 1/4 cup evaporated milk
- 2 tablespoons butter melted
- 2 cups cranberries washed and cut in half
- 2 oranges peeled segmented and chopped
- 1-1/2 cups cake flour sifted
- zest of i orange
- Carbohydrate 30.6064795511469 g
- Cholesterol 50.5049783501708 mg
- Fat 11.1250079732429 g
- Fiber 1.56164167278002 g
- Protein 2.7668886323863 g
- Saturated Fat 6.69486845915981 g
- Serving Size 1 1 Serving (130g)
- Sodium 103.68951335258 mg
- Sugar 29.0448378783669 g
- Trans Fat 0.953138278805991 g
- Calories 226 calories
Step-by-step
- Preheat the oven to 375°F. Generously grease a 9-inch square cake pan and set aside.
- Combine the halved cranberries, chopped oranges (see notes) and brown sugar in a medium bowl. Combine well and set aside.
- Place the sifted cake flour in a mixing bowl and add the baking powder and salt.
- In a separate bowl, cream together the softened butter, orange zest and granulated sugar. Add the egg and beat until light and fluffy. Mix in the evaporated milk and orange juice and beat until well blended. Add to the flour mixture and beat until smooth and creamy.
- Pour the melted butter into the prepared baking pan and tilt to distribute evenly. Spread the cranberry-orange mixture in an even layer and flatten lightly with a spatula.
- Spread the batter evenly over the cranberries, smoothing with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then turn onto a plate. Leave the pan in place on top of the cake for 5 minutes, then remove gently. Serve warm with a dollop of unsweetened whipped cream.
Pouring heavy batter straight onto un-drained, wet fruit is the single fastest way to turn an upside down cake into a soggy, leaden disaster. Achieving the right contrast between a tender crumb and a sticky fruit topping requires precise attention to moisture control and aeration. When baking at 375 degrees Fahrenheit, the chemical leaveners need every advantage to lift dense fats without encountering pools of pooled citrus juice.
- Sift the 1.5 cups of cake flour rather than using all-purpose flour to maintain a delicate crumb that supports the heavy fruit layer without collapsing into a dense paste.
- Cream the softened butter, orange zest, and granulated sugar thoroughly for at least four minutes until pale and voluminous, incorporating air bubbles that the baking powder will expand during baking.
- Halve the 2 cups of fresh cranberries and toss them with the brown sugar and segmented oranges well in advance, draining off any excess liquid so the bottom layer caramelizes instead of boiling.
- Cool the baked cake in its 9-inch square pan on a wire rack for exactly 10 minutes before inversion, allowing the structure to set while keeping the melted butter and sugar topping fluid enough to release cleanly.
Portions of this cake freeze adequately for up to one month if wrapped tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw frozen slices overnight in the refrigerator before gently reheating them in a 300 degree oven to restore the crispness of the edges.
