Recipes

Cranberry and orange upside down cake

If you like the sweet & sour combination I urge you to try this cake :)
It is a delicious treat that not only looks great but also tastes of buttery cake, fruity orange and has that lovely sourness from the cranberries. I used fresh cranberries for this recipe but you can also use frozen ones. Happy baking! :) 4748AF94-0BBE-4620-ADB2-D8510A832BF2

Cranberry and orange upside down cake
Write a review
Print
Top layer
  1. 3/4 cup firmly packed brown sugar
  2. 60g unsalted butter
  3. 350g fresh or frozen cranberries
Cake
  1. 1 3/4 cups all purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon ground cinnamon
  6. 110g butter, room temp (plus more for buttering the pan)
  7. 1 1/2 cups brown sugar
  8. 3 large eggs
  9. Zest from one orange
  10. 1/2 cup Greek yoghurt
  11. 1/4 cup of milk
Instructions
  1. Preheat oven to 180°C. Grease 23cm cake pan with butter.
Prepare the top layer
  1. Place the butter and brown sugar in a small saucepan and stir on medium heat until the sugar dissolves and the butter melts.
  2. Once the butter is melted and mixed with the sugar, stop stirring and let the mixture simmer for about 15 seconds.
  3. Pour the sugar mixture into the prepared cake pan and spread the cranberries on top.
Prepare the cake layer
  1. In a medium bowl combine flour, baking powder, salt, cinnamon and ground ginger.
  2. In a separate bowl beat the butter until light, add the sugar and beat the mixture together until light and fluffy. Add eggs, one at a time, beating after each one. Add the orange zest and stir the mixture.
  3. Mix in a third of the dry ingredients into the egg mixture. Stir in half of the Greek yoghurt and mix in another third of the dry ingredients. Finally add the remaining Greek yoghurt and add the remaining dry ingredients together with the milk.
  4. Pour the cake batter over the cranberries and smooth the surface.
  5. Lower the oven temperature to 160°C and bake the cake for 50 minutes to about an hour or until the cake tester comes out clean.
  6. Cool cake in the pan on a rack.
  7. Finally, run the knife around the inside rim of the cake pan to loosen it and turn the cake out onto a platter. Enjoy!
Adapted from Simply Recipes
Adapted from Simply Recipes
Windmill Dreams http://windmilldreams.com/

2 Comments

  • Reply Elle November 22, 2015 at 1:05 pm

    Zapisane do wypróbowania :)

    • Reply Agata November 25, 2015 at 9:29 am

      Koniecznie, jest pycha! :)

    Leave a Reply