Hey everyone, I hope you had a wonderful weekend. We had a packed weekend with friend get togethers, a birthday party, service project, and church. Thankfully, we all went to bed early last night so I’m feeling unusually refreshed for a Monday. Thanks again, for all the love regarding my Christmas home tour last week. I’m so excited to share Wednesday’s post on some tablescape ideas I put together.
Since I haven’t posted a recipe in a while, I wanted to share this delicious cranberry upside down cake. I made two cakes right after Thanksgiving with all the fresh cranberries we had remaining. I bought a big bag from Costco to make cranberry sauce and saved the remaining berries for this cake.
Growing up, I always loved baking. Around middle school age, whenever our family had a special occasion, I always made a pineapple upside down cake. That cake was my signature dessert and it was always a family favorite. I haven’t made that particular cake in a while but while I was baking this one, it brought back a lot of old memories of me making the caramel bottom and filling the sliced canned pineapples with maraschino cherries. Both cakes are similar in that they have that delicious bottom with fruit which after baking, becomes the top portion of the cake. This cake would be perfect for Christmas and we really enjoyed it as a breakfast coffee cake since it wasn’t overly sweet. It has the perfect amount of sweet and tartness paired together.
Cranberry Upside Down Cake (adapted from here)
Topping
- 1/2 cup firmly packed brown sugar
- 4 Tbsp or 1/2 stick of butter
- 2 cups fresh cranberries
Cake
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup or 1 stick butter softened
- 1 cup white granulated sugar
- 3 large eggs
- 1 Tbsp orange zest
- 1/2 cup greek yogurt
- 1/4 cup of milk
Directions:
Generously spray the sides and bottoms of two 8 or 9 inch round cake pans.
For the topping, place 1/4 tbsp of butter and 1/2 cup of sugar in saucepan. Place under medium heat and stir the sugar as the butter melts. After it’s mixed well, let it simmer for about 15 seconds. Don’t overcook or you’ll burn it!
Pour the hot mixture onto the bottom of the pan.
Pour and spread the cranberries so that they lay on top of the buttery sugar mixture. The butter mixture may harden but that’s okay. I doubled the recipe and baked two pans.
Preheat oven to 350 degrees.
In a medium bowl, mix dry ingredients including the flour, salt, baking powder, cinnamon, and ground ginger.
In another bowl (I use my Kitchen Aid), whisk the butter and sugar together until fluffy. Add one egg at a time whisking each time and add in the orange zest. Mix a third of the dry ingredients along with half of the greek yogurt into the bowl. Whisk and add in another third of the dry ingredient along with the rest of the greek yogurt. Beat in the remaining flour mixture and add the milk. Whisk and pour batter into the cake pan and smooth the surface.
Bake for about 50 minutes to an hour and insert toothpick. It will come out clean if the cake is done.
Cool on a wire rack for about 10 minutes.
Cut yourself a slice or two or three. It cuts beautifully and is perfect with some coffee or tea. If you’re like me, add a couple scoops of ice cream or homemade whipped cream. #wearstretchypants
I served one at my friend’s baby shower and shared the other with family and friends.
Try it and let me know what you think!
<><yuni
Let us acknowledge the LORD; let us press on to acknowledge him. As surely as the sun rises, he will appear; he will come to us like the winter rains, like the spring rains that water the earth. Hosea 6:3
- 1/2 cup firmly packed brown sugar
- 1/2 stick butter
- 2 cups fresh cranberries
- 1 3/4 cup flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup white granulated sugar
- 2 tsp baking powder
- 3 eggs
- 1/2 tsp ground ginger
- 1 stick butter
- 1 tbsp orange zest
- 1/2 cup greek yogurt
- 1/4 cup milk
- Generously spray the sides and bottoms of two 8 or 9 inch round cake pans.
- For the topping, place 1/4 tbsp of butter and 1/2 cup of sugar in saucepan. Place under medium heat and stir the sugar as the butter melts. After it's mixed well, let it simmer for about 15 seconds. Don't overcook or you'll burn it!
- Pour and spread the cranberries so that they lay on top of the buttery sugar mixture. The butter mixture may harden but that's okay. I doubled the recipe and baked two pans.
- Preheat oven to 350 degrees.
- In a medium bowl, mix dry ingredients including the flour, salt, baking powder, cinnamon, and ground ginger.
- In another bowl (I use my Kitchen Aid), whisk the butter and sugar together until fluffy. Add one egg at a time whisking each time and add in the orange zest. Mix a third of the dry ingredients along with half of the greek yogurt into the bowl. Whisk and add in another third of the dry ingredient along with the rest of the greek yogurt. Beat in the remaining flour mixture and add the milk. Whisk and pour batter into the cake pan and smooth the surface.
- Bake for about 50 minutes to an hour and insert toothpick. It will come out clean if the cake is done.
- Cool on a wire rack for about 10 minutes and serve!
- I recommend using whole milk. Serve with coffee, tea, or ice cream!
