This spectacular upside-down cake is topped with fresh cranberries and slices of apple. The caramel sauce on top helps keep the cake moist.
This gorgeous cake is topped with fresh arandanos and mango rodajas, and the caramel sauce in the top portion keeps the cake moist. ¡Esta torta es perfecta para cualquier ocasión!Rating:
This gorgeous cake is topped with fresh arandanos and mango rodajas, and the caramel sauce in the top portion keeps the cake moist. ¡Esta torta es perfecta para cualquier ocasión!Clasificación:
Here is 5 recipe(s):
Cranberry Apple Upside-Down Cake
This straightforward but flavorful cranberry apple upside-down cake is a lovely addition to your fall menu. Complete with a moist cinnamon spice cake, bright cranberries, apples, and a brown sugar butter glaze.
Prep: 15min
Total: 1h15min
Yield: 8
Ingredients:
- 6 Tablespoons (90g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 1 medium apple, peeled, cored, and thinly sliced*
- 1 heaping cup (130g) fresh or frozen cranberries*
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 2 large eggs, room temperature and separated
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/3 cup (80ml) buttermilk*
Instruction:
- Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.
- In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. After that, wait until it bubbles for about 2 minutes on high heat. Stir, then turn off the heat and let sit for a few minutes to let the mixture cool. In the dish, arrange the sliced apples and cranberries before adding the butter and sugar. Set aside.
- Preheat oven to 325°F (163°C).
- Mix the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl until well combined. Set aside.
- Beat the butter on high for one minute, using a hand-held or stand mixer with a paddle attachment, until it is creamy. For about two to three minutes, add the brown sugar and beat at a medium-high speed to combine. Clean the bowl’s sides and bottom as necessary. On medium speed, beat in the egg yolks and vanilla until thoroughly combined, about 2 minutes. Clean the bowl’s sides and bottom as necessary. Add the dry ingredients in three additions while the mixer is running on low speed, alternating with the buttermilk and mixing each addition just until combined. Do not overmix. The 2 egg whites should be whisked or beat for about 3 minutes until thick and foamy. Fold into cake batter. The batter will be smooth, velvety, and thick.
- Bake for 40–44 minutes, or until a toothpick inserted near the center comes out clean, after spooning or pouring batter over the apples and cranberries. Exactly ten minutes should pass before inverting onto a sizable serving platter or cake stand. Serve warm or at room temperature. I prefer it at room temperature. For two days, leftovers can be kept tightly covered at room temperature or in the refrigerator.
One-Bowl Apple Cranberry Upside-Down Cake
This lovely cinnamon caramel-glazed treat with fruit on top comes together in just one hour.
Prep: 1200sec
Total: 3600sec
Serving Size: Serves 8
Nutrition Facts: Saturated Fat 13. 9 g, unSaturated Fat 0. 0 g, Carbohydrate 65. 7 g, Sugar 44. 0 g, servingSize Serves 8, Protein 4. 5 g, Fat 23. 0 g, calories 481 cal, Sodium 389. 9 mg, Fiber 2. 8 g, Cholesterol 0 mg.
Ingredients:
- 2 medium-firm baking apples, such as Jonagold or Granny Smith
- 1 stick (four tablespoons) of unsalted butter plus additional for the pan
- 1/2 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/4 cups fresh or frozen cranberries (do not thaw)
- 1 cup granulated sugar
- 3/4 cup sour cream
- 8 tablespoons (1 stick) of melted unsalted butter or 1/2 cup of vegetable oil
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- Vanilla ice cream, for serving
Instruction:
- Set a rack in the center of the oven and preheat it to 350 degrees Fahrenheit. Meanwhile, use unsalted butter to lightly grease the sides of a 9-inch round cake pan. Peel, halve, and core 2 firm baking apples. About 2 cups of apples should be cut into 1/8 to 1/4-inch thick slices.
- Bake the cake pan with 4 tablespoons unsalted butter for about 3 minutes, or until it melts. Carefully remove the pan from the oven. Add 1/2 cup of kosher salt, 3/4 teaspoon of ground cinnamon, and 1/2 cup of packed light brown sugar. Stir with a flexible spatula until the sugar melts. Add the apples and 1 1/4 cups cranberries. Stir to coat.
- Return the pan to the oven and bake for an additional 3 to 5 minutes, or until the cranberries soften and the caramel mixture melts. Remove the pan from the oven again. With a flexible spatula, jiggle the fruit around until it evenly covers the pan’s bottom. For best aesthetics, place some of the cranberries directly against the pan’s bottom (which will serve as the cake’s top). Place aside and allow to cool while preparing the cake batter.
- In a big bowl, mix together 1 cup of granulated sugar, 3/4 cup of sour cream, 1/2 cup of vegetable oil or 1 stick of melted unsalted butter, 1 large egg, 1 large egg yolk, 2 teaspoons of vanilla extract, 1 1/2 teaspoons of baking powder, and 3/4 teaspoon of kosher salt.
- Just until the last streak is gone, add 1 1/2 cups all-purpose flour and gently fold with a flexible spatula. Do not overmix. To completely cover the fruit, scrape the batter into the pan and gently push it toward the edges.
- Bake for 20 minutes. About 20 minutes more baking time, rotate the pan, and bake until a tester inserted in the center comes out clean with just a few moist crumbs.
- Run a thin knife around the pan’s edge right away. Let cool for 5 minutes. Invert a serving platter over the cake. Using both hands to hold the platter and cake pan (be careful, it’s hot! ), turn them over. Remove the cake pan. Carefully remove any apple or cranberry shards that may have stuck to the pan’s bottom and place them back on top of the cake.
- Allow to cool for about 30 minutes or until the topping has somewhat set. Serve with vanilla ice cream. The cake is best the day it is made.
Apple-Cranberry Upside-Down Cake
Butter, sugar, apples, and cranberries combine to create a delicious upside-down dessert.
Prep: 15min
Total: 1
Yield: 8
Serving Size: 1 Serving
Nutritional information per serving: 300 calories, 43 grams of carbohydrate, 40 mg of cholesterol, 2 1/2 grams of fat, 1 gram of fiber, 2 grams of protein, and 5 grams of saturated fat.
Ingredients:
- 1/4 cup butter or margarine
- 1/4 cup packed brown sugar
- 1 medium cooking apple, peeled and sliced
- 1/2 cup whole berry cranberry sauce
- 1 1/2 cups Original Bisquick™ mix
- 1/2 cup granulated sugar
- 1/2 cup water or milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 egg
Instruction:
- Heat oven to 350°. Melt butter in an oven in a square pan (8x8x2) or a round pan (9×1 1/2 inches). Sprinkle brown sugar over butter. Arrange apple slices in single layer on brown sugar. Spoon cranberry sauce between apple slices.
- Using an electric mixer on low speed for 30 seconds, beat the remaining ingredients in a large bowl while continuously scraping the bowl. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour batter over apples.
- A toothpick inserted in the center of the cake should come out clean after baking for 30 to 35 minutes. Run a knife around the edge of the pan to quickly loosen the edge of the cake. Place a heatproof serving plate on top of the pan and flip them both over. Leave pan over cake a few minutes. Let cake stand at least 10 minutes before serving.
Apple Cranberry Upside Down Cake
This beautiful cake is covered in fresh arandanos and mango rodajas, and the caramel sauce in the top portion keeps the cake moist. ‘Calling all chocolate lovers, this one is for you!’, “This moist Triple Chocolate Pound Cake is made from scratch and covered in a decadently sweet glaze. ‘, ‘Our Home Freezing of Fruits is where this vintage Cherry Upside Down Cake was made. ‘, ‘This cake has all the rich flavor of an almond cake but with the addition of chocolate. Eggnog is used in place of the traditional three milks in this holiday-themed tres leches cake to give it a sweet and mildly spicy kick. This delicious chocolate-spice and mandarin orange Bundt cake is ideal for fall and is here if you’re looking for a “pudding cake” recipe from scratch. You. Angel food cake is a deliciously moist and light treat for any occasion on its own. In this Peach Dessert, Chef Eddy tops it off with delectably sweet peaches. ‘].
Prep: 20min
Yield: 8
Ingredients:
- Adición
- 1/4 taza (1/2 barra) de mantequilla derretida
- 1/2 taza de [brand:name] Azúcar Morena Clara
- 1 cucharada de crema batida espesa
- 2 manzanas, sin corazón, en rodajas finas
- 1/2 taza de arándanos secos
- Pastel
- 2 tazas de harina para todo uso*
- 2 cucharaditas de polvo de hornear
- 1/2 cucharadita de canela en polvo
- 1/2 cucharadita de sal
- 1/2 taza (1 barra) de mantequilla ablandada
- 1 taza de [brand:name] Azúcar Granulado Extra Fina
- 2 huevos grandes
- 1 cucharadita de extracto de vainilla
- 1 taza de leche
- Crème Chantilly
Instruction:
- {‘type’: ‘http://schema. Torta de Manzanas y Arándanos al Revés, org/HowToStep’, ‘properties’: ‘name’: ‘precaliente el horno a 350°F’ Take a 9-inch pastel mold and fill it with spray-on oil. Vierta la mantequilla en el fondo del molde. Add the brown sugar and the cream to the batter; thoroughly combine. Extienda uniformemente en el fondo del molde. Place the manzana leaves uniformly over the azcar morena mixture. Cubra con los arándanos. Combine the harina, levadura in polvo, canela, and salt in a medium-sized tazón. Batt 12 taza of mantequilla and the sugar with an electric batter at a medium speed in a large bowl until it becomes thick and creamy. Combine the eggs and vanilla bean; stir until well combined. Alternatively, add the harina and milk mixture and stir it until it dissolves. Extienda la masa uniformemente sobre las manzanas con una cuchara. Thornee for 40-45 minutes or until a center-inserted palillo comes out clean. Deje enfriar durante 5 minutos. To serve, release the cake from the mold’s sides and place it on a plate. Deje enfriar unos 30 minutos; sirva con crema batida endulzada. ‘, ‘url’: ‘https://www. imperialsugar. com/recipes/apple-cranberry-upside-down-cake’, ‘image’: ‘https://www. imperialsugar. com/sites/default/files/recipe/Apple-Cranberry-Upside-Down-Cake-imperial. jpg’}}.
- Precaliente el horno a 350°F. Prepare a 9-inch pastel mold with aerosolized oil. Vierta la mantequilla en el fondo del molde. Add the brown sugar and the cream to the batter; thoroughly combine. Extienda uniformemente en el fondo del molde. Place the manzana rods uniformly over the azcar morena mixture. Cubra con los arándanos. Combine the harina, levadura in polvo, canela, and salt in a medium-sized tazón. 12 taza of mantequilla and the sugar should be stirred together with a medium-speed electric batter in a large bowl until it becomes foamy. Combine the eggs and vanilla bean; stir until well combined. Alternately, agree to mix the harina and milk at a slow pace until they combine. Extienda la masa uniformemente sobre las manzanas con una cuchara. Cook for 40 to 45 minutes or until a clean palillo inserted in the center comes out. Deje enfriar durante 5 minutos. To serve, release the cake from the mold’s sides and place it on a plate. Deje enfriar unos 30 minutos; sirva con crema batida endulzada.
Apple and Cranberry Upside-Down Cakes
This dessert transforms autumnal fruits into a comforting and welcoming dessert that is ideal for chilly evenings.
Total: 0
Yield: makes 6
Ingredients:
- 1 cup fresh or frozen cranberries, rinsed and picked over
- 1½ cups plus 1 Tbsp. granulated sugar, divided
- 8 tbsp. unsalted butter, 2 Tbsp. cold, 6 Tbsp. softened, plus more for greasing.
- 2 sturdy cooking apples, such as Golden Delicious, Baldwin, or Northern Spy
- 1 cup cake flour
- 1 tsp. baking powder
- ¼ tsp. fine salt
- ½ cups light brown sugar
- 1 large egg
- 1 tbsp. applejack or Calvados
- ½ cups whole milk
- Vanilla ice cream, for serving (optional)
Instruction:
- Combine the cranberries, 1 tablespoon of granulated sugar, and 1 tablespoon of water in a microwave-safe bowl. Set aside after covering and heating on high for 2-3 minutes, or until the berries just start to pop.
- Set a rack in the middle of the oven and heat it to 350 degrees Fahrenheit. The remaining granulated sugar and 1/4 cup of water should be added to a 10-inch cast-iron skillet that is heated to medium. Boil until the sugar turns amber, about 8 minutes. Swiftly turn off the heat, add the cold butter, and quickly stir until the butter melts.
- Apples should be peeled, cored, and sliced into rounds that are 1/4 inch thick. Place them on the bottom of the skillet in concentric circles, slightly overlapping. Place the cranberries on top of the apples, butter the pan’s sides, and set everything aside.
- Sift the flour, baking soda, and salt into a bowl and stir to combine. Softened butter and brown sugar should be beaten on high for about 3 minutes in a bowl of a mixer with a paddle attachment. Beat the applejack and egg until combined, about a minute. Just incorporate the third of the flour mixture that has been added, then beat in half of the milk. Repeat the process with the remaining milk and flour mixture, concluding with the flour mixture.
- Spread the batter to the edge of the skillet after scraping it over the fruit. Bake for about 30 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean. After carefully inverting the cake onto a large plate, run the tip of a knife around the rim. If desired, top the dish with vanilla ice cream and serve warm or at room temperature.