CRANBERRY UPSIDE DOWN CAKE MARTHA STEWART RECIPES

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CLASSIC CRANBERRY UPSIDE-DOWN CAKE RECIPE | MARTHA STEWART



Classic Cranberry Upside-Down Cake Recipe | Martha Stewart image

Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert. 

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 13

12 tablespoons unsalted butter, softened, plus more for pan
3/4 cup all-purpose flour, plus more for pan
2 3/4 cups fresh or thawed frozen cranberries
1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/3 cup coarse cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup almond paste
3/4 cup plus 2 tablespoons granulated sugar
3 large eggs, separated
1/4 teaspoon pure vanilla extract
1/2 cup whole milk

Steps:

  • Preheat oven to 350 degrees with rack in center. Butter an 8-by-2-inch round cake pan. Line with a parchment circle cut to fit the 8-inch bottom, and butter the parchment. Coat with flour, tapping out excess; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until sizzling. Add cranberries and toss to coat, about 1 minute.
  • Add maple syrup and cinnamon to skillet. Cook, stirring gently, just until cranberries begin to burst, about 1 minute. Using a slotted spoon, transfer cranberries to the prepared pan. Return skillet with syrup to medium heat, and simmer until thickened, about 2 minutes. Pour syrup over cranberries; set aside.
  • In a large bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. Place remaining 6 tablespoons butter in the bowl of an electric mixer fitted with the paddle attachment. Crumble in almond paste, and beat on medium speed until smooth and combined, about 30 seconds.
  • With mixer running, gradually add 3/4 cup sugar to butter mixture; beat until creamy. Add yolks, beat until combined. Beat in vanilla extract. Add flour mixture in two batches, alternating with milk. Set batter aside.
  • In a clean mixing bowl, whisk egg whites until foamy. Gradually add remaining 2 tablespoons sugar, and beat until soft peaks form. Whisk 1/3 of the egg whites into batter, and then fold in the remaining whites.
  • Spread batter over cranberries in pan, smoothing with an offset spatula, and bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool, about 20 minutes. Invert cake onto a serving plate and serve at room temperature.

CRANBERRY UPSIDE DOWN CAKE RECIPE | MARTHA STEWART



Cranberry Upside Down Cake Recipe | Martha Stewart image

Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 14

12 tablespoons unsalted butter, room temperature, plus more for pan
2 3/4 cups fresh or defrosted frozen cranberries
9 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour, plus more for pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons yellow cornmeal, preferably coarse
1/4 cup almond paste
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup milk

Steps:

  • Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries, and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes.
  • Remove cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan.
  • Return skillet with syrup to medium heat, and cook until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries, and let cool, about 10 minutes.
  • Place rack in center of oven, and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Set aside.
  • Place remaining 6 tablespoons butter in an electric mixer fitted with the paddle attachment. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside.
  • In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.
  • Spread batter over cranberries, and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate.

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  • Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 Tbsp. butter over medium heat till it sizzles. Add in cranberries and cook till shiny, 2 to 3 min. Add in maple syrup and cinnamon. Cook, stirring frequently, till cranberries soften but still hold their shape, about 5 min. Remove cranberries with a slotted spoon and transfer to a baking sheet to cold slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan. Return skillet with syrup to medium heat till syrup boils, 3 to 4 min; don't overcook. Immediately pour syrup over cranberries and let cold, about 10 min. Place rack in center of oven and heat to 350 degrees. Sift together flour, baking pwdr, and salt. Fold in cornmeal with a fork. Place remaining 6 Tbsp. butter in an electric mixer. Crumble in almond paste and, using the paddle, beat on medium speed till well combined. About 30 seconds. Gradually add in 3/4 c. sugar and beat till creamy. Add in egg yolks and beat till well combined. Beat in vanilla and almond extracts. Add in flour mix alternately with lowfat milk in two batches. Set aside. In a clean bowl, use the whisk attachment to beat egg whites till foamy. Slowly add in remaining 2 Tbsp. sugar; beat till soft peaks form. Whisk a third of the whites into batter, then mix in remaining whites. Spread batter over cranberries and bake for 45 min, or possibly till a toothpick inserted in center comes out clean. Let cold in pan 2 hrs before inverting onto a serving plate.
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