Back to Cranberry-Maple Upside-Down Cake All Reviews for Cranberry-Maple Upside-Down Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cranberry-Maple Upside-Down Cake Recipe Summary Servings: 10
Ingredients Ingredient Checklist 12 tablespoons unsalted butter, room temperature, plus more for pan 2 3/4 cups fresh or defrosted frozen cranberries 9 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 3/4 cup all-purpose flour, plus more for pan 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons yellow cornmeal, preferably coarse 1/4 cup almond paste 3/4 cup plus 2 tablespoons sugar 3 large eggs, separated 1/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/2 cup milk
Gallery Cranberry-Maple Upside-Down Cake
Recipe Summary Servings: 10
Gallery
Cranberry-Maple Upside-Down Cake
Cranberry-Maple Upside-Down Cake
Cranberry-Maple Upside-Down Cake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 12 tablespoons unsalted butter, room temperature, plus more for pan 2 3/4 cups fresh or defrosted frozen cranberries 9 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 3/4 cup all-purpose flour, plus more for pan 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons yellow cornmeal, preferably coarse 1/4 cup almond paste 3/4 cup plus 2 tablespoons sugar 3 large eggs, separated 1/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/2 cup milk
Directions
Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries, and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes.
Remove cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan.
Return skillet with syrup to medium heat, and cook until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries, and let cool, about 10 minutes.
Place rack in center of oven, and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Set aside.
Place remaining 6 tablespoons butter in an electric mixer fitted with the paddle attachment. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside.
In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.
Spread batter over cranberries, and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate.
Reviews (8)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 1
Reviews (8)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 1
Add Rating & Review
13 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 1
13 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 1
13 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 1
5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 11/24/2010 I always use an 8x3 or 9x3 pan to avoid overflow (Karen Wallace). I have no idea why Hamstar's cranberries floated up. I'm guessing they were not cooked long enough prior to pouring into the bottom of the pan. Maybe that caused them to be too light and float up. I've made the cake multiple times and it looks great. I do confess that I always use extra cranberries to make sure that I end up with I complete red top. I've always worried about that. It has turned out great every time. Martha Stewart Member Rating: Unrated 11/25/2009 I just turned my cake over and.....there's no topping! The cranberries floated up into the batter. I'm sure it's delicious, but it looks nothing like the picture. What happened? Did this happen to anyone else? Martha Stewart Member Rating: Unrated 07/31/2008 This is super-yummy. It made too much batter, overflowed my 8x2 round cake pan, and then stuck to the sides, so when I up-ended it over a serving plate, the middle came out first, followed lazily by the sides. I billed it as "Cranberry Ugly Cake", and every crumb was consumed. Next time I'll use more cranberries -- 2.75 cups didn't produce a full layer -- and not add all of the batter. Martha Stewart Member Rating: Unrated 04/18/2008 I made this cake while making dinner....it is that easy. I didn't have almond paste on hand but I did have almond meal in my freezer and that worked great. The texture of the cake is really neat....a little chewier than you would expect. Kind of like a sweet cornbread. The tart/sweet cranberry topping was perfect. Great recipe for family meals and would travel well due to firm texture and a well set topping. Sprinkle a few chipped walnuts on the top for deco! Martha Stewart Member Rating: Unrated 03/20/2008 Once you make this cake for family and friends be prepared to be asked to make it everytime you have a get together. Martha Stewart Member Rating: Unrated 02/29/2008 Wonderful cake for family and entertaining! I used cranberries that I froze back in November. It worked perfectly! Step two took a few extra minutes and I let the syrup thicken for a bit longer too because of the added water from the frozen berries. I made it in a Nordic Ware fancy bundt pan and it looked pretty! Everything else I kept the same. A new family favorite! Martha Stewart Member Rating: Unrated 11/21/2007 Nice recipe. The course ground cornmeal makes a huge difference to this cake. I specially went out to get the cornmeal and glad I did! It gives the cake a nice thicker cornbread type texture which goes well with the cranberries. Some people may not love this cake because the cranberries can be quite tart, but I like the tartness. Martha Stewart Member Rating: Unrated 11/20/2007 I made this cake when the recipe first came out and I have been making it every year since, sometimes twice! The cornmeal and maple syrup truly make this cake unique. Looking forward to baking this cake again in a few days!Martha Stewart Member
Rating: Unrated 11/24/2010
I always use an 8x3 or 9x3 pan to avoid overflow (Karen Wallace). I have no idea why Hamstar’s cranberries floated up. I’m guessing they were not cooked long enough prior to pouring into the bottom of the pan. Maybe that caused them to be too light and float up. I’ve made the cake multiple times and it looks great. I do confess that I always use extra cranberries to make sure that I end up with I complete red top. I’ve always worried about that. It has turned out great every time.
Rating: Unrated
Rating: Unrated 11/25/2009
I just turned my cake over and…..there’s no topping! The cranberries floated up into the batter. I’m sure it’s delicious, but it looks nothing like the picture. What happened? Did this happen to anyone else?
Rating: Unrated 07/31/2008
This is super-yummy. It made too much batter, overflowed my 8x2 round cake pan, and then stuck to the sides, so when I up-ended it over a serving plate, the middle came out first, followed lazily by the sides. I billed it as “Cranberry Ugly Cake”, and every crumb was consumed. Next time I’ll use more cranberries – 2.75 cups didn’t produce a full layer – and not add all of the batter.
Rating: Unrated 04/18/2008
I made this cake while making dinner….it is that easy. I didn’t have almond paste on hand but I did have almond meal in my freezer and that worked great. The texture of the cake is really neat….a little chewier than you would expect. Kind of like a sweet cornbread. The tart/sweet cranberry topping was perfect. Great recipe for family meals and would travel well due to firm texture and a well set topping. Sprinkle a few chipped walnuts on the top for deco!
Rating: Unrated 03/20/2008
Once you make this cake for family and friends be prepared to be asked to make it everytime you have a get together.
Rating: Unrated 02/29/2008
Wonderful cake for family and entertaining! I used cranberries that I froze back in November. It worked perfectly! Step two took a few extra minutes and I let the syrup thicken for a bit longer too because of the added water from the frozen berries. I made it in a Nordic Ware fancy bundt pan and it looked pretty! Everything else I kept the same. A new family favorite!
Rating: Unrated 11/21/2007
Nice recipe. The course ground cornmeal makes a huge difference to this cake. I specially went out to get the cornmeal and glad I did! It gives the cake a nice thicker cornbread type texture which goes well with the cranberries. Some people may not love this cake because the cranberries can be quite tart, but I like the tartness.
Rating: Unrated 11/20/2007
I made this cake when the recipe first came out and I have been making it every year since, sometimes twice! The cornmeal and maple syrup truly make this cake unique. Looking forward to baking this cake again in a few days!
All Reviews for Cranberry-Maple Upside-Down Cake
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All Reviews for Cranberry-Maple Upside-Down Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
