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Mmmm….Upside-down Cranberry Cake!

Fresh out of the oven!

First, I had a funny coincidence happen last night! So, I’ve just started this blog 4 days ago, right? Last night, as I was flipping through the TV channels, guess what movie was on – “Julie & Julia“! I’m not saying I expect my blog to do anything like hers, but I do think it was a message from the Universe that this might be a good thing for me. That I should be creative, and just have fun with this blog. I’m not going to worry about how many comments I get, or even how many views – I’m going to write recipes and share tips because I love to cook and I enjoy sharing my passion. Just my two cents…

Now, on to the food…  This is the season for cranberries. It means Thanksgiving is right around the corner – I can’t wait! This year I did not pick the cranberries myself as I have done in the past, but I still found a local farm that sells them and I stocked up. The great thing about cranberries is they freeze so well. Buy a couple extra bags and just pop them in the freezer – they will last up to a year that way and still be great in recipes. If you want to pick your own, the season is from around the end of September to the end of October, depending on the crop. I’m sure you’ve seen the Ocean Spray commercials on TV where the men are standing in knee-deep water – that’s because there are two types of bogs – wet and dry. Woodward Cranberry Farm in Albany, Maine (http://www.woodwardcranberryfarm.net/) has organic cranberries in a dry bog. I picked there a few years ago and it was a lot of fun! This year I bought my berries at Ricker Hill Orchards in Turner, Maine (http://www.rickerhill.com/). Either way, I still supported some local farmers.

The recipe I have for today is both delicious and beautiful. The bright red berries are festive and they take center stage in this dessert! Enjoy…

Upside-down Cranberry Cake

4 tablespoons butter

½ cup brown sugar, firmly packed

2 cups cranberries, fresh or thawed frozen

1 egg

2/3 cup sugar

½ cup canola oil

1 teaspoon vanilla extract

½ cup yogurt, plain or vanilla

1½ cups Pamela’s Gluten-free/Wheat-free Baking & Pancake Mix

Preheat oven to 350 degrees. Grease a 9-inch round cake pan very well. Combine the butter and brown sugar in a sauce pan and melt over medium-low heat, stirring until smooth. Pour this glaze into the cake pan and spread evenly. Arrange the cranberries evenly on top of the glaze. Set aside. In a large bowl, beat together the egg and the sugar until well mixed. Slowly add the oil and vanilla and beat until blended. Gently mix in the yogurt. Add the baking mix and beat until blended well. Pour the batter over the cranberries, spreading it evenly in the pan. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean. Let the pan cool for 10 minutes. Run a thin knife around the outer edge of the cake. Invert the cake onto a serving plate and carefully lift off the pan. Serve warm or at room temperature with whipped cream. Makes 6-8 servings.

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Posted by on November 8, 2011 in Desserts

 

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