Cooking Lesson #533: Holiday Cranberry Upside-Down Cake

…from the Perspectives’ Holiday Kitchen

How you doin’? In my house at holiday time my mother always forgot the cranberry sauce, lost in the back of the refrigerator. But one thing was certain, mom never forgot to serve the dessert. So, we created a cranberry dish that would never be forgotten.
 
Cranberries are a group of evergreen dwarf shrubs or trailing vines cultivated in central and northern Europe and in northern United States, Canada and Chile. They are found in acidic bogs throughout the cooler regions of the Northern Hemisphere. Actually, the United States, Canada and Chile accounted for 97% of the world production of cranberries. Most cranberries are processed into products such as juice, sauce, jam and sweetened dried cranberries, with the remainder sold fresh to consumers.
 
As we know, cranberry sauce is a traditional accompaniment to turkey at Christmas and Thanksgiving dinners in the United States (when not forgotten). I developed this recipe a couple of years ago and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table.
 
Prep time:  20 minutes
Bake time  1 hour
Cool time:  10 minutes
Yield:  12 servings / 1 9-inch springform pan
 
Ingredients 
Pam food release spray as needed
1/2 cup unsalted butter
2 cups granulated sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounce) bag fresh or frozen cranberries
1-1/2 cups cake flour (not all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup sour cream
 
Directions

1. Preheat an oven to 350⁰ F.
2. Spray a 9-inch springform pan.
3. Wrap aluminum foil around the outside of the bottom of the springform pan to prevent leaking.
4. Melt the butter in a saucepan over medium heat.
5. Stir in 1-1/2 cups of granulated sugar, water and cinnamon until sugar has dissolved.
6.  Bring to a boil and then add the cranberries. Stir to coat the cranberries with the sauce, then pour into the prepared pan.
7. Sift together the flour, baking soda and salt; set aside.
8. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup granulated sugar and brown sugar until light and fluffy.
9. Mix in the eggs one at a time, beating well after each addition.
10. Stir in vanilla, almond extract and sour cream.
11. Mix in the dry ingredients.
12. Pour the batter over the cranberries in the pan.
13. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
14. Cool on a rack for 10 minutes, then run a knife around the outer edge.
15. Invert onto a serving plate and remove the springform pan.
16. Cut and serve with a dollop of whipped cream topped with a single candied cranberry.

ChefSecret:  Cook the cranberries until they’re just beginning to burst. They will fully cook when baking.

Quip of the Day: “Why was the turkey embarrassed? Because it saw the cranberry dressing.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 
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                                                 ©Perspectives/The Consulting Group, LLC, 2022

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