merryb wrote:
> On Nov 10, 7:50 am, "jmcquown" > wrote:
>> My mom's recipe for gingerbread:
>>
> 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.
>

Thanks for this! I grew up with "cranberry sauce" that still looked like
the can it came out of LOL I was convinced I disliked cranberries in all
incarnations for the longest time. This sounds like a nice cake even though
I'm not big on desserts Not ultra sweet, which in my book is a good
thing.

Jill