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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cranberry Upside Down Cake Recipe

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This recipe for Cranberry Upside Down Cake is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
2 cups leftover cranberry relish
¼ cup packed brown sugar

Cake:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 t. ground ginger
½ teaspoon ground nutmeg
2/3 cup sour cream
Directions:
Directions:
Heat oven to 350°F. Spray 9x2-inch round cake pan with cooking spray. Combine topping ingredients in a medium saucepan and bring to a boil over medium-high heat. Boil 1 minute or until sugar is dissolved. Pour into bottom of pan.

Beat butter in large mixing bowl with electric mixer at medium speed for 2 minutes or until light and fluffy. Add ¾ cup sugar and beat 2 to 3 minutes or until very light and fluffy. Add eggs, one at a time, beating well after each addition.

Whisk together flour, baking powder, baking soda, and spices in a medium bowl until well-blended.

On low speed, alternately beat in flour and sour cream in 3 parts, beginning and ending with flour, being careful not to over beat. Spoon batter over topping and gently spread to cover.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack and invert onto serving plate. Cool completely. Makes 12 servings

 

 

 

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