On Nov 10, 10:10*am, "jmcquown" > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

Thanks- you are right about it not being too sweet- you can always top
with sweetened whipped cream. It's also a really easy recipe!