Cranberry Caramel Upside-Down Cake

cranberry caramel upside-down cake - trust in kim

With the holiday season comes a lot of parties and dinners, and a good excuse to try out some new recipes.  Searching for cranberry dessert recipes, I saw this one on Lotti + Doof and thought I’d give it try – and I’m so happy I did.  It is moist, and the sweetness of the caramel, and tartness of the cranberries work really well together.  I made it in a cast-iron frying pan, but you could make it in a cake pan.  It took about twice as long to bake as the recipe said, but since I’m just learning about how my new oven works, I’ve listed the original baking time.

What you need:

3/4 cup brown sugar

3/4 cup butter (1/2 and 1/4 for separate parts of the recipe)

2 & 3/4 cups fresh or frozen cranberries

1/4 cup freshly squeezed orange juice

2 eggs, separated, at room temperature

1/2 cup whole or homogenized milk, room temperature

1 & 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup granulated sugar

1 teaspoon

vanilla

What you do: 

1. Melt the butter with 1/4 cup brown sugar in a 9 inch cast-iron frying pan, stirring, until it begins bubbling. Let this cool. (If you don’t have a frying pan this size, just make the caramel in another pot, then pour it into your cake pan.)

2. Cook the cranberries and orange juice in a small pot until the cranberries begin to pop.  Pour the cranberries over the cooled caramel.

3. Beat 1/2 cup butter and the granulated sugar until it is fluffy.  Beat in the egg yolks one at a time.  Stir in the vanilla.

4.  Combine the flour, baking powder and salt.  Add 1/3 of it to the batter, then 1/2 the milk, 1/3 more flour, the rest of the milk, then the rest of the flour.  Mix only until the flour is combined.

5. Beat the egg whites in a separate bowl until soft peaks form.  Fold in 1/3 of the egg whites, then fold in the rest.

6. Pour the batter on top of the cranberries and smooth the top of it down a little.

7. Bake for 30-35 minutes at 350F.  The cake should be a little browned and pull away from the sides of the pan.  I also tested mine with a toothpick, which told me I needed to bake for a lot longer.

8. When the cake is baked, remove it from the oven and let it rest for about 15 minutes. Then run a sharp knife around the edge and invert it onto the serving plate.

Yum! Enjoy!

upside down cake

Cranberry Coffee Cake with Walnut Crumble

This is one of my all-time favourite cakes.  It is easy to make, and people love it.  The tartness of the cranberries balances out the sweetness of the walnut topping.  I sometimes make it in a big 9×11 pan, but often in two round or square pans so I can freeze one or give it to someone.  I also make this as a rhubarb cake, but only in the summer when I’ve got rhubarb coming up in my garden.  I often make this to bring to someone’s house when I don’t know what else to bring, because so far everyone who has tried it has loved it.  You can’t go wrong!

What you need:

1/2 cup butter

1 & 1/2 cups brown sugar

1 egg

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup plain yogurt (not no-fat)

1 & 1/2 cups cranberries, frozen or fresh

For the topping:

1/2 cup chopped walnuts

1/2 cup white sugar

2 tablespoons butter

1 teaspoon cinnamon

1/2 teaspoon cardamom

What you do:

1.  Preheat oven to 350 F.

2.  Cream butter and brown sugar, then blend in egg.

3.  Sift together flour, baking soda and salt.

4.  Mix one-third of the flour mixture into the butter mixture with a wooden spoon.

5.  Add half the yogurt and mix until just incorporated.

6.  Mix in one-third more of the flour, then the rest of the yogurt, then the rest of the flour.  Mix until just combined or it will make a tough cake!

7.  Add cranberries, then pour into a buttered 9 x 13 inch pan (or two round or square 9-inch pans), smoothing the top a little.

8.  To make the topping, melt the butter, then stir in the rest of the ingredients.  Spread if over top of the batter.

9.  Bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.

Lemon Olive Oil Coffee Cake with Cranberries and Raspberries

After browsing  the recipes on Lottie and Doof I chose to make this recipe for an afternoon tea cake.  I added a sprinkling of ground almonds on top, and used frozen cranberries and a few raspberries instead of the fresh fruit mentioned in the original recipe.  Love this cake, even after a bit of a mistake on my part – I baked it in an 8-inch pan rather than the 9-inch pan that the recipe called for.  I had to leave it in the oven a lot longer than the recipe called for, and even then it was a little soft in the middle – but still so good!  The outside was a little crispy, which I actually liked – some mistakes are worth making!

What you need:

200 grams granulated sugar (about 1 cup)

zest of 2 lemons

100 grams melted butter (just less than 1/2 cup)

200 grams olive oil (just less than 1 cup)

1 tablespoon lemon juice

250 grams all-purpose flour (about 2 & 1/2 cups)

1 & 1/2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs

about 1-1 & 1/2 cups fruit (I used cranberries and a few raspberries, but be creative or use what you’ve got on hand!)

What you do:

1.  Line the bottom of a 9-inch round cake pan with parchment paper and preheat the oven to 350F.  Melt the butter and allow to cool a little.

2.  Mix the lemon zest into the sugar with your fingertips to release the oils.

3.  Crack the eggs into a large bowl and mix them with the sugar and salt.  Beat with an electric mixer for quite a while, until it has about doubled in volume.

4.  Very gradually beat in the olive oil, butter and lemon juice.

5.  Fold in the flour and baking powder, being careful not to mix too much.

6.  Pour half the batter into the pan, put a layer of fruit down, then add the rest of the batter on top of the fruit.

7.  Bake for 35-40 minutes.  You can check it by inserting a toothpick and seeing if it comes out clean.  After cooling a bit you can remove it from the pan by running a knife around the edge and inverting onto a wire rack.