checkered place setting with gold dots from en soie
one more work day to go, and i’m officially off for two weeks! two. weeks! after this year with only one week of proper holiday, i am more than ready for this time out. it feels like so much time, that offers so many possibilities! it comes as no surprise that i’m making lists of things to do during the holidays, haha. but first, there is a fabulous nearly christmas dinner party for 14 of my friends. jesus, joseph and mary, i need to bake cakes! and braise lots and lots of good beef! and try fancy cocktail recipes! i know! it will be fabulous indeed.
cranberry upside down cake
recipe adapted from oggi pane salame domani
1/2 cup (1 stick) butter
1 1/2 cups sugar
2 tbsp. orange juice
1 tsp. cinnamon
4 cups fresh cranberries, rinsed, picked over and at room temperature
for the cake:
1 1/2 cups flour
1/2 tsp. baking powder
1 pinch fine salt
6 tbsp. butter, at room temperature
1/2 cup white granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
3/4 cup sour cream
1/2 tsp. orange zest
1 tsp. vanilla extract
confectioners’ sugar for dusting
preheat oven to 180 c / 350 f. generously grease an 24-26 cm (8 or 9-inch) springform pan. wrap the outside with foil to prevent leaking and set on to a baking sheet. wet aside. prepare topping: melt butter in a medium saucepan over medium-low heat. add sugar, orange juice and cinnamon. cook over medium-low heat, stirring often, until sugar dissolves, about 4-5 minutes. stir in cranberries. pour topping mixture into prepared pan and spread evenly. set aside.
for the cake, sift together the flour, baking powder and salt. in a large bowl or the bowl, beat butter together with the white and brown sugars on medium speed until smooth and fluffy, about 1 minute. add eggs, one at a time, mixing well after each addition. on low speed, add half of the flour mixture. mix until combined. add all of the sour cream, the orange zest and vanilla. mix until combined. add the remaining flour mixture. mix until smooth. transfer batter to the pan, spreading evenly over the cranberries. bake for about 55 to 65 minutes, or until golden brown and the edges just begin to pull away from sides and toothpick inserted in center of the cake comes out clean (note that the cooking time will vary depending on oven/pan size etc.). check often after 50 minutes and be sure it is set in the middle before removing from oven). set pan on a cooling rack for 10 minutes. run knife around edge to loosen cake. invert onto plate. remove foil, ring and pan bottom. replace any cranberries that fall off. let cool.
before serving, dust with icing/confectioners sugar, if desired.
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