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Cranberry Upside-Down Cakes

Posted By Clarksville Online News Staff On Sunday, October 13, 2013 @ 4:00 pm In Arts and Leisure | No Comments

Martha White®Nashville, TN – There is always a moment of anticipation before turning something you’ve baked out of the pan, but nothing is more rewarding than turning out a beautiful upside-down cake onto your serving plate.

Upside-down cakes strike the perfect balance between festive and familiar, making them welcome everywhere they go. Whether you prefer baking from scratch or taking some shortcuts, your friends and family will appreciate the time you spent to make something special for them.

Cranberry Pear Upside-Down Almond Cake and Mini Cranberry Chocolate Upside-Down Cakes.

Cranberry Pear Upside-Down Almond Cake and Mini Cranberry Chocolate Upside-Down Cakes.

Skillet Cakes: The History of Upside-Down Cakes

“For hundreds of years, before the 20th century pineapple upside-down cake craze, bakers made similar cakes using a variety of local fruits and nuts,” said Martha White® baking expert Linda Carman. “Because these early cakes were often baked over an open fire in a cast iron skillet, they were called ‘skillet cakes.’ Somewhere along the way the name changed, but the tradition of baking them in a cast iron skillet lives on. And just as those early cooks knew, there is no limit to the flavors that can combine to make delicious upside-down cakes.”

Remember, upside-down cakes should be turned out of the pan while they are hot. Invert the serving plate or tray over the pan, and then turn over carefully but quickly. Be careful—the topping will be hot. The recipe might say to let the cake sit for a few minutes after taking out of the oven. The buttery topping on the cake will keep it from sticking, but sometimes a few pieces of fruit will stay in the pan. If that happens, gently remove the fruit and place back on the cake; it will be easy to tell where it goes.

’Tis the Season for Cranberries

Mellow pears paired with cranberries make the perfect sweet and tart topping for this Cranberry Pear Upside-Down Almond Cake. Studded with toasted almonds, the moist cake layer creates another level of flavor that enhances the fruit topping. Festive yet casual, this cake is sure to be a favorite for a holiday brunch or dinner.

For a holiday buffet, visit Mini Cranberry Chocolate Upside-Down Cakes will look beautiful on a cake stand or cake plate. Quick and easy to make, your guests will never guess that you had a head start with a convenient Martha White Chocolate Chip Muffin Mix.

For more Martha White recipes to save you time and money, visit www.marthawhite.com/recipes. [1] Join the Martha White community at www.Facebook.com/MarthaWhiteBaking [2] and www.Pinterest.com/BakeMarthaWhite/. [3]

Cranberry Pear Upside-Down Almond Cake

Cranberry Pear Upside-Down Almond Cake

Topping
1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1 medium pear, peeled and sliced
1 1/2 cups cranberries, fresh or frozen, thawed, if frozen

Cake
1 1/2 cups Martha White® Self-Rising Flour
1/8 teaspoon baking soda
1/2 cup sugar
1/2 cup butter, melted
3/4 cup buttermilk
1 large egg, beaten
1/2 teaspoon almond extract
1/2 cup slivered almonds, toasted and finely chopped

Garnish
1 cup heavy cream whipped with 1 tablespoon sugar, optional

Directions

1. HEAT oven to 375°F. For topping: Melt butter in 10-inch cast iron skillet over medium heat. Stir in sugars. Cook and stir just until well blended and sugar mixture covers bottom of skillet. Remove from heat. Arrange pear slices in a circular pattern with smaller end of slice toward the center. Distribute cranberries over pears, filling in center and spaces between pear slices.

2. For cake: WHISK together flour, soda and sugar in medium bowl. Stir in melted butter, buttermilk, egg, and almond extract until smooth. Stir in almonds. Pour over pears and cranberries in skillet. Spread evenly to edges.

3. BAKE 25 to 30 minutes or until golden brown. Remove from oven. Cool 2 to 3 minutes. Place serving plate over skillet. Carefully invert cake onto plate. Best served warm. Top with whipped cream, if desired.

Makes 12 servings

Mini Cranberry Chocolate Upside-Down Cakes

Mini Cranberry Chocolate Upside-Down Cakes

Crisco® No-Stick Cooking Spray

Topping
1/2 cup butter, melted
1/2 cup white baking chips
1 1/2 cups cranberries, fresh or frozen, thawed, if frozen

Cake
1 cup sour cream
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon almond extract
2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix

Garnish
1 cup heavy cream whipped with 1 tablespoon sugar, optional

Directions

1. HEAT oven to 350°F. Spray 12 (2 3/4 x 3/4-inch) muffin cups with no-stick cooking spray. Spoon 2 teaspoons melted butter into each muffin cup. Divide baking chips and cranberries evenly among muffin cups.

2. COMBINE sour cream, milk, sugar and almond extract in medium bowl. Mix well. Add muffin mix. Stir to blend. Spoon batter into muffin cups.

3. BAKE 25 to 30 minutes or until golden brown. Place cookie sheet over muffin pan. Carefully invert cakes onto sheet. Best served warm. Top with whipped cream, if desired.

Makes 12 mini cakes

Crisco is a trademark of The J.M. Smucker Company.


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