Cranberry Upside Down Cake with Toffee – Cranberry madness continue

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.

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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!

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Cranberry Custard Dessert – Monthly Custard Mingle

I took the challange of November Monthly Mingle hosted by Sally @ My Custard Pie

I was thinking this is piece of cake, well it kind of was, it just made me very productive. I have made Finnish gingerbread cookies and cranberry jam and finally I prepared very first time in my life crème anglaise from the scratch. Phew…that was a heart pumping experience, and yes, it curdled, maybe because I forgot to put on Coldplay’s Yellow….but I revived it with Sally’s instructions. And in case worse would have gone worst, I had my store bought custard powder arm length waiting to rescue me. I did not need it!

All you need is very nice homemade custard aka crème anglaise, cranberry relish or cranberry jam and some creative decoration, anything edible, what you have at home will go. I chose gingerbread cookies, because it’s a must have festive cookie in Finland around Christmas time. Same as cranberries, or lingon berries actually in Finland would be even more easily available at this time of the year and might be slightly more affordable.
Here in Dubai it’s cranberry time.

Custard Recipe from My Custard Pie

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Compilation of Cranberry Custard Dessert

Take the best dessert serving bowl you have, layer cranberry relish or jam and custard, finish with sprinkle of cookie crumbs and decorate with sugarcoated cranberries and gingerbread cookies. Voilà, Aux Canneberges avec Crème anglaise!

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I have linked you to my previous posts and recipes of Finnish Gingerbread Cookies, Easy Beasy Cranberry Jam and really refreshing, crisp Fresh Cranberry Relish. I really recommend this humble relish to side of your juicy turkey plate.

Happy Holidays!

Fresh Cranberry Relish

A dear child has many names is a Finnish proverb and will apply to Cranberry, one of the superfoods, as well. Did you know its Vaccinium oxycoccos, sounds funny. Or mossberry, fenberry, bearberry, what about Sassamanash. In Finnish its Karpalo, how it sounds.

This relish does not need cooking, but food processor or blender. It’s all natural, easy and healthy.
I catch this recipe years ago from Gulf News for having something with turkey dinner. It really works with many dishes as condiment.


Fresh Cranberry Relish

Ingredients:
340 g fresh cranberries
1 orange washed, cut in quarters and deseeded
1 lemon washed, cut in quarters and deseeded
1 lime washed, cut in quarters and deseeded
Sugar to taste

Preparation:
1. Wash cranberries and take bad ones away, pulse with food processor or blender until very coarsely chopped.
2. Put lemon, orange and lime with peels in food processor and pulse until relish consistency.
3. Add sugar and blend few more seconds. Adjust sweetness. Store in fridge.