Saturday, January 15, 2011

Sweet and Tangy Cranberry Upside-Down Cake...and Toffee Giveaway Winner

Hope everyone's having a lovely weekend! It's drizzly and chilly here in central Texas, so it's a good day to be inside baking and listening to some Elton John in the background! I want to start off today's post by announcing the winner of a 1/2-pound bag of delicious Tungsten Toffee. Per, the winner is #9, which is....

All's That Left Are the Crumbs

Congrats!! I'll be in touch via e-mail later today to verify your toffee selection and get your shipping information. Then I'll forward your selection and shipping info to Tungsten Toffee so they can get the toffee sent to you right away!

Speaking of winners...I came across a fantastic recipe for Cranberry Upside-Down Cake from Everyday Food magazine at Martha Stewart's website. I've had a bag of cranberries in my freezer since Thanksgiving just waiting for the right inspiration to come along. This recipe was it!! Tangy cranberries sweetened with brown sugar and flavored with orange zest and spices. The cranberries are topped with a simple vanilla-infused cake batter.

What more can you ask for? Not much, really...except maybe a scoop of vanilla ice cream on the side!

Sweet and Tangy Cranberry 
Upside-Down Cake
adapted from Everyday Food

Step 1:  Preheat oven to 350. Rub the bottom and sides of a 9-inch cake pan with 2 tbs. of softened butter. In a small bowl, combine 3/4 cup light brown sugar, 1/2 tsp. allspice, and 1 tsp. cinnamon. Sprinkle the brown sugar-spice mixture evenly on the bottom of the buttered cake pan.

Step 2:  Arrange 2 cups cranberries in a single layer on top of the brown sugar-spice mixture. Frozen cranberries are fine to use, but be sure to thaw them completely before using. Grate the zest of one orange on top of the cranberries.

Step 3:  Make the cake batter by creaming 6 tbs. butter and 1 cup sugar with a mixer until light and fluffy. Add 3 tbs. mayonaise and 1 tsp. vanilla. Beat until well combined. Add 1 1/4 cup flour, 1/4 tsp. kosher salt, 1.5 tsp. baking powder, and 1/2 cup milk. Mix on low until well combined. Don't be alarmed -- this batter is pretty thick. 

Step 4:  Spoon the batter evenly over the cranberries in the pan and smooth the top. 

Bake for 30-35 minutes. Cool on a wire rack for 20 minutes. Run a knife around the inside rim of the pan to loosen, then invert onto a serving platter. Cut into wedges to serve.

This cake is so yummy!! I found the consistency of the cake to be almost like a torte. It's not really's almost like a sweet shortcake. The cranberries are really tasty...the butter and brown sugar become a bit like caramel, which takes the tart edge off the cranberries. It's a great combination of flavors. You can taste the warm spices and the orange zest in the background, but they don't upstage the cranberries, which are the star of the show!


  1. This cake looks gorgeous and delicious. I still have a bag of frozen cranberries too. Maybe I should use them to make this cake.

  2. That looks fantastic, I love cranberries, they're so bright and colorful and have that nice tangy bite at the end. Will be making this soon!

  3. This was a big hit with my husband last night. He agreed it would be perfect with some vanilla ice cream OR maybe sweetened whipped cream on the side. We had neither, so we just enjoyed as is! This is so simple to whip up with ingredients I always have on hand...other than the cranberries. I think it would be FAB w/blueberries and lemon zest too!!!

  4. I really love cranberries and make sure that I buy a couple of the big bags from Costco to freeze for use throughout the year. I can't wait to try this!

    And I can't believe that I am the Tungsten Toffee winner. Thank you so much to both you and Tungsten Toffee!

  5. Your cakes looks divine. Love that the cranberries are just popping those sweet and tangy juices everywhere. I too love the idea of freezing cranberries - I have about 6 bags in the freezer right now. Happy Sunday!!

  6. Your cake looks wonderful, and the cranberries are gorgeous. I have a bag of cranberries in the freezer, too, so I think that I'll put them to good use. Thanks for the recipe

  7. What a gorgeous upside down cranberry cake. You're
    all set for next Christmas...just kidding!
    You've out-did yourself for the holidays, but just to let you know, this is a perfect cake for casual, or a fancy occasion. it!

  8. i have been torn on what to do with some fresh cranberries I froze in December... Looks like i have found a solution! thanks for the recipe

  9. The cake looks to die for! I love cranberries, so this is a perfect cake recipe for me to try!

  10. I love the color of this cake! It's just begging me to eat it!!

  11. This looks wonderful, Wendy! So flavorful and perfect for the cherries I have, waiting to be baked with. Thanks for sharing this great recipe!

  12. Beautiful cake with vibrant eye appeal. Yum!

  13. This sounds like a great way to use that extra bag of cranberries I have in the freezer. I love the bright red color too! Such a beauty! (and I'm sure it tasted even better). Thank you for sharing another great recipe. I hope that you have a wonderful Tuesday filled with love and good eating!

  14. Wow Wendy, this looks so good and I have extra cranberries in the freezer too. They leave the market so fast and I hate craving them and not being able to get them. I keeping this recipe, so I can make it soon. Have a great day!

  15. I just started a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link up your beautiful cake.

  16. That looks delicious. I love sweet and tangy flavor in my desserts! :)

    I'm having the very first GIVEAWAY on my blog. Please stop by to submit an entry. Good Luck.

  17. Thanks so much for linking this up with Sweets for a Saturday. I truly appreciate your support. Hope to see you again next week. By then, I'll have a cute button that you can grab and add to your post.


I love hearing your feedback!!!