On Nov 10, 9:05*am, Wayne Boatwright >
wrote:
> On Mon 10 Nov 2008 09:55:53a, merryb told us...
>
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> > How about a Cranberry Upside Down Cake?
> > Makes one 9 or 10 " single layer cake- serves about 8
> > Cranberry Topping
> > 1/4 cup unsalted butter
> > 2/3 cups sugar
> > 1/2 tsp cinnamon
> > 2 cups, about 1/2 pound fresh or frozen (unthawed) cranberries,
> > rinsed
> > & picked over
>
> > Spongecake
> > 3/4 cup A.P. flour
> > 1/4 cup cornstarch
> > 1 tsp baking powder
> > Pinch o'salt
> > 4 large eggs
> > 3/4 cup sugar
> > Grated zest of 1 small lemon
> > 1TBLS unsalted butter, melted & cooled
> > 1/2 tsp vanilla extract
>
> > Cranberry topping: Preheat the oven to 350. Melt the butter in a
> > saucepan over medium heat. Stir in the cinnamon and sugar and cook
> > until the sugar begins to dissolve. Pour the mixture in a 9" square
> > cake pan or a 9-10" ovenproof skillet and tilt to coat well. Add the
> > cranberries in an even layer and set aside.
> > Spongecake: Sift the flour, cornstarch, baking powder, and salt onto
> > a
> > sheet of wax or parchment paper, set aside. Place the eggs, sugar, &
> > zest in a large bowl and beat with an electric mixer at medium-high
> > speed until the mixture is very pale & thick, and almost tripled in
> > volume, about 10 minutes- turn off the mixer. Spoon a large dollop of
> > the egg mixture into a small bowl. Add the melter butter and the
> > vanilla and fold together until blended- set aside. Working fairly
> > quickly, sprinkle the flour mixture, a few tablespoons at a time,
> > over
> > the large bowl of beaten eggs, and lightly fold in thouroughly.
> > Quickly fold in the butter /egg mixture. Pour the batter over the
> > cranberries in the pan, gently spread to even top. Bake until the is
> > puffed & lightly golden and the center springs back when pressed
> > lightly, about 35 minutes. Remove the cake from the oven, run a knife
> > around edges to loosen it, and immediately invert the cake onto a
> > serving plate. Leave the pan on top of the cake. After a few minutes,
> > carefully remove the pan. Serve the cake lukewarm or at room
> > temperature with whipped cream if you like.
>
> > This recipe is from Classic Home Desserts by Richard Sax- this is one
> > of my top 5 favorite cookbooks- I highly recommend it if you are a
> > dessert fan. I've made this for the past few holidays, and will
> > probably make it again this year. It's not too sweet, so it is a nice
> > finish to a fabulous dinner. Enjoy
>
> That sounds delicious, Merry! *I love cranberries, and I also prefer a
> spongecake for upside-down cakes.
>
> <saved> *Thanks for posting!
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> (correct the spelling of "geemail" to reply)
>
> *******************************************
> Date: Monday, 11(XI)/10(X)/08(MMVIII)
> *******************************************
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> * * * * * * * *13hrs 57mins * * * * * * * *
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> * * * * * * * *questioning. * * * * * * *- Hide quoted text -
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> - Show quoted text -

I posted it earlier, but I was afraid no one would see it, so I redid
it. Glad you saw it!