I just wonder as CNY is drawing near, most of us are only focusing on baking cookies and cookies, but do we serve cakes to our guests too?
I'm trying to clear some of the frozen berries in my freezer hence this Cranberries Upside Down Cake is being baked.
Cranberries Upside
Down Cake
Recipe sourced from Joy Of Baking
Topping:
70g unsalted butter
140g light brown sugar
227g fresh cranberries *
(see below)
Cake Batter:
195g all purpose flour
2 tsp baking powder
¼ teaspoon salt
113g unsalted butter, at
room temperature
200g granulated white
sugar (I used 170g only)
1 tsp pure vanilla extract
2 large eggs, separated
120 ml milk
¼ tsp cream of tartar
Method
Preheat
oven to 170 degrees C and place rack in the center of the oven. Butter (or
spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.
Topping: Place the butter and brown sugar
in a small saucepan and stir over medium heat until the butter has melted and
the sugar has dissolved. Continue cooking for a few more minutes until the
sugar starts to caramelize. Then remove from heat, and pour into your prepared
cake pan. Sprinkle evenly with the fresh cranberries.
Cake Batter:
In a
large bowl, sift or whisk together the flour, baking powder, and salt.
In the
bowl of your electric mixer, or with a hand mixer, beat the butter with the
sugar until light and fluffy. Scrape down the sides of the bowl and then beat
in the vanilla extract.
Add the
egg yolks, one at a time, beating well after each addition. Scrape down the
sides of the bowl.
Add the
flour mixture (in three additions), alternately with the milk (in two
additions), ending with the dry ingredients.
In a
clean bowl, whisk the egg whites with the cream of tartar just until the whites
hold a firm peak. With a large spatula gently fold the beaten egg whites into
the cake batter in two additions. Pour the batter into the cake pan, smoothing
the top.
Bake in
preheated oven for 30 - 40 minutes, or until the top of the cake has browned,
starts to pull away from the sides of the pan, and a toothpick inserted in the
center of the cake comes out clean.
Remove
from oven and place on a wire rack to cool for about 15 minutes. Run a sharp
knife around the edge of the pan and then invert the cake onto your serving
plate.
* Note:
Because
of the moisture in the cranberries, and because ovens do vary, the baking time
can vary significantly.
If you use frozen cranberries (do not thaw)
the cake will take longer to bake than if you are using fresh cranberries.
I did not weight the cranberries to 227g as indicated in the recipe, but I just lay one layer evenly on the 9" round pan.
As cranberries are sour in taste, I suggest not to cut down the light brown sugar for the topping.
Well, another "Ang Ang" (red) cake for the New Year! If you don't intend to bake this for CNY, would you consider it for Valentine's Day as a dessert after the romantic dinner at home? Hee....hee....
* I am submitting
this post to Chinese New Year Delights 2013 hosted by
