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photographing the everyday

By Sebastian

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Cranberry Upside-Down Cake

December 25, 2013 Sebastian Alexander
Cranberry Upside-Down Cake

This is not your average holiday cake. It’s rather simple and the cranberry topping is quite tart. It makes for a nice contrast to the traditional holiday desserts, which tend to be very sweet. You could balance the tartness by serving it with ice cream or sweetened whipped cream. If you’re still skeptical then double the amount of sugar and taste the cooked mixture to see if it is sweet enough for your taste. As far as the Jack Daniels goes, you could omit it or substitute it with another spirit such as orange liqueur (Curacao!) or cognac. Or double it; it’s the holiday season after all.

 

For the pan

3 tablespoons butter

2 tablespoons all-purpose flour

 

For the cranberry topping

170 grams (2 cups) fresh or frozen cranberries

50 grams (¼ cup) brown sugar

3 tablespoons Jack Daniels

1 teaspoon vanilla extract

 

For the cake

85 grams (3/4 stick) unsalted butter, room temperature

1 large egg

1 teaspoon vanilla extract

160 grams (1 ¼ cups) all-purpose flour

100 grams (½ cup) white sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

200 milliliters (2/3 cup) milk

 

Preheat the oven to 165 C (350 F). Butter a 20 cm (9 inch) cake pan, using most of it to cover the bottom. Flour the sides of the pan by holding it vertically, adding the flour turning the pan. Remove excess flour and put pan aside.

In a small pot over a medium flame heat the cranberries, brown sugar, Jack Daniels and vanilla extract. Cook until most cranberries have burst and the mixture starts to resemble a loose jam, 3-5 minutes. Set aside.

In an electric mixer beat the butter until soft. Beat in the egg and the vanilla. In a separate bowl mix the flour, white sugar, baking powder and salt. Stir the mixture with a whisk to combine the ingredients. Add the flour mixture to the butter mixture in three additions alternating with the milk. Be careful not to over mix.

Add the cranberry mixture to the bottom of the pan and top with the cake batter, smoothing the top.

Bake for 30-40 minutes, checking after 25 minutes. The top should be brown and the sides should start to come away from the pan just a little bit. Remove from the oven and let cool for 5 minutes. Run a knife along the inside of the pan and invert cake onto a cake stand or a platter.

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