Naked Plate

  • Home
  • about
  • Blog
  • Recipes
  • Finnish
  • Minna’s Dubai
  • Books
  • Legals
  • Contact

Cranberry Upside Down Cake with Toffee – Cranberry madness continue

December 4, 2011 by Minna 9 Comments

What’s with the cranberries! I have fell in love with them on this season. I promise this is the last cake or bake with cranberries, well ….almost, I had something in my mind, I’d love to share later. This is the season after all.

Everyone knows Pineapple upside down cake, but have you ever tried to make cake upside down with cranberries.
I like the flavor of brown sugar with cranberries, they match together so well with hint of cinnamon, which I left out this time, because my dear cake-taster doesn’t like cinnamon. I left out butter from topping and drizzled the cake with toffee sauce and few flakes of coconut.

 

Cranberry Upside Down Cake recipe

Ingredients

Cake:
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
120 g butter, softened
1/2 cups granulated sugar
1/2 cup light brown sugar, packed
2 eggs
3/4 cup sour cream
1 teaspoon vanilla sugar

Topping:
4 cups cranberries, rinsed, get rid of bad cranberries, and at room temperature (just a bit less than a 350 g bag of cranberries).
50 g butter
1/2 cups sugar
1 teaspoon cinnamon (optional)

Preparation method

1. Sift together flour, baking soda, and salt. Set aside.

2. Beat butter and sugars on medium speed until smooth and fluffy, about 1 minute.
a. Add eggs, one at a time, mixing well after each addition.
b. On low speed add half the flour mixture then mix to combine.
c. Add sour cream and vanilla. Mix to combine.
d. Add remaining flour mixture and mix until smooth.

3. Butter a 18 cm (9″) cake pan and sprinkle evenly ½ cups sugar mixed
with one teaspoon cinnamon on bottom, add cranberries and bits of butter here and there.

4. Spread batter evenly over the cranberries in the cake pan.

5. Bake at 180 – 200°C until golden brown, edges begin to pull away from the side of the pan, and toothpick inserted in the center comes out clean, about 45 to 50 minutes.

Cool on rack for 10 minutes. Run knife around edge to loosen cake. Invert onto plate.

Note: When you pull out cake of the oven to test, it might appear liquid. The cake is like moving on top of the layer of cranberries. The large amount of butter and shifting cranberries made an almost liquid layer on the bottom of the cake. It will come together when cake cools, the cake is at best on next day when it’s settled.

Toffee sauce

Ingredients

120g light brown sugar
120g butter
100ml cream or full cream milk

Preparation method

1. Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved but not burned.
2. Stir in the cream or milk and heat gently until bubbling, stirring continually until thickened (about 10 minutes). Remove from heat and serve warm.

    ***

Surprise your loved ones, friends and neigbors with lovely home made gift. I did two cakes with this recipe and used two 15 cm cake tins. Wishing you very happy festive season!

             ***

Get Free Email Updates!

Signup now and receive an email once I publish new content AND a copy of my Essential Kitchen Tools Download.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Filed Under: blog, Recipes Tagged With: cake, Cranberry, Cranberry cake, dessert, easy, toffee sauce

« Cranberry Custard Dessert – Monthly Custard Mingle
White Glögg – Spiced Finnish Christmas Drink »

Comments

  1. Arwa A. Lootah (@LaMereCulinaire) says

    December 18, 2011 at 21:22

    This cake made my mouth water… literally!
    I always worry that upside down cakes might stick to the baking pan and i’ll end up with just half of the cake! hehe

    Log in to Reply
  2. Dima's Kitchen says

    December 18, 2011 at 07:05

    Wow Minnah, this cake looks gorgeous! I really like the upside down cakes, never tried it with cranberries though! Having read your post, it sounds so interesting, I will actually give it a go 🙂
    Love the pictures too, gorgeous!

    Log in to Reply
    • minnah says

      December 18, 2011 at 12:41

      Thank You Dima, I am sure you love it. It became my favorite years ago when I did it first time.

      Log in to Reply
  3. spontaneous euphoria says

    December 5, 2011 at 11:00

    this looks so absolutely delicious~!

    Log in to Reply
  4. Raji says

    December 5, 2011 at 09:52

    Wow..the cake looks really beautiful…and the toffee sauce is superb…wonderful festive recipe !

    Log in to Reply
  5. Sally - My Custard Pie says

    December 5, 2011 at 07:59

    I also adore the sharp, fruitiness of cranberry – this cake takes them to a whole differerent level. It looks absolutely gorgeous.

    Log in to Reply
  6. I Live in a Frying Pan says

    December 5, 2011 at 07:56

    Ahhh, toffee-covered cranberry goodness! Love the recipe, so perfect for winter! (which we don’t have in Dubai but who cares, I could pretty much eat something like this all year round!)

    Log in to Reply
  7. Devina Divecha (FooDee) says

    December 4, 2011 at 23:13

    OMG…that looks so beautiful! Yummyyyyyyyyy.

    Log in to Reply
    • minnah says

      December 4, 2011 at 23:45

      Thank you. It tastes beautiful…I only bake foolproof cakes, this cannot go wrong.

      Log in to Reply

Leave a Reply Cancel reply

You must be logged in to post a comment.

Free Download: Essential Kitchen Tools

Enter your email below to get instant access

Recent Posts

  • Ras Al Khaimah | visit Lebanon in RAK – Yansoon
  • Foodpreneur | 5 minutes with Nisha Primlani-Pugnet Chief Flavor Officer of NBARS
  • Cook amazing meals, get back me-time and save money with Hello Chef!
  • Foodpreneur | Five minutes with Olivia from HelloChef!
  • Experience Unseen Trails of Dubai – Dubai Desert Conservation Reserve Safari

Flavours from Finland - online shop for Artctic Superfoods

Bilberry.ae

Very Good Recipes
My blog is on Very Good Recipes

Connect

Hello, Marhaba, Moi!

You are warmly welcome.

My name is Minna Herranen, I am from Finland, currently based on Dubai. A half of my heart belongs to Egypt, I fell in love to Egypt and Egyptian(s) years ago when I visited there first time. Read More…

Lebanese Chef Leba Makhoul
Nisha Primlani-Pugnet of Dubai healthysnacks Nbars
Naked Plate food blog cookin Hello Chef! recipes
Olivia Manner of Hello Chef! company fore food ingredient and recipe deliveries
Unseen Trails Dubai - Margham desert sunrise

Tags

Abba Seafood baking beef Black Forest Cake Bluberry cake blueberry bread breakfast cake Cherry Christmas Cranberry cranberry relish Date cookie dessert doughnut drink Dubai easy egyptian biscuit farmers market fast Finnish Finnish food Food Photography foodpreneur Food Styling healthy Ice cream Ma'amoul meat molecular gastronomy Nordic diet OBE Organic Organic farm organic food pancake recipe salad Schwarzwälder Kirschtorte seaweed caviar semolina cookie Syrian biscuit Traditional Finnish UAE

Copyright © 2021 · NAKED PLATE · ALL RIGHTS RESERVED

Get your FREE Download
Essential Kitchen Tools That Will Help You Eat More Vegetables. Enter your name and email below to get access.
Your information will *never* be shared or sold to a 3rd party.