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Thursday 31 January 2013


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

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

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