Cakes

Cranberry Upside Down Cake

9

The cake is rich and moist, the cranberries are tart and the cinnamon imparts a mysterious, spicy taste. This will be a great addition to the holidays or any time of the year. Enjoy!!

12
Topping:
8 tablespoons (1 stick) unsalted butter
1 1/2 cup sugar
2 tablespoons water
1 teaspoon cinnamon
4 cups cranberries, rinsed, picked over to remove stems and get rid of shriveled or nasty cranberries, and at room temperature (this worked out to be just less than a 12 oz bag of cranberries).


Cake:
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
1/2 cups granulated sugar
1/2 cup light brown sugar, packed
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
Topping: Melt butter in medium saucepan. Add sugar, water, and cinnamon. Cook over medium-low heat until sugar dissolves, about three minutes. Stir in cranberries, make sure they are coated with sugar-butter mixture, then pour into pan and set aside. Cake: Sift together flour, baking soda, and salt. Set aside. Beat butter and sugars on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. On low speed add half the flour mixture then mix to combine. Add sour cream and vanilla. Mix to combine. Add remaining flour mixture and mix until smooth. Spread batter evenly over the cranberries in the springform pan. Bake at 350 degrees until golden brown, edges begin to pull away from the side of the pan, and a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Cool on rack for 10 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, springform ring, and bottom. Invert again onto serving plate. If any cranberries remain in the pan just put them back on top of the cake. Cut into wedges and serve. Note: The first time I pulled this out of the oven to test it I thought the cake was still very liquid. The second time I pulled it out to test and it still appeared to be just as liquid I realized that it was the cake moving on top of the layer of cranberries. The large amount of butter and shifting cranberries made an almost liquid layer on the bottom of the cake.
Nutritions

Calories
1391

Sodium
389mg
16% DV

Fat
123g
190% DV

Protein
4g
8% DV

Carbs
55g
18% DV

Fiber
3g
12% DV

Rich, gooey and fudgy Chocolate Chess Pie is a favorite Southern dessert that's perfect for every occasion. Best of all, the easy pie recipe is ready for the oven with just 10 minutes of prep!

1 c sugar
3 T cornmeal
3 T unsweetened cocoa powder
Pinch salt
3 eggs
1/2 c salted butter
1/2 c light corn syrup
1 t vanilla extract
1 unbaked 9-inch pie crust
8
  1. Preheat oven to 350 degrees F. In a large bowl, whisk together sugar, cornmeal, cocoa and salt. Add eggs, melted butter, corn syrup and vanilla; mix well. Pour into unbaked pie crust.

  2. See the full directions on my site
Nutritions

Calories
364

Sodium
274mg
11% DV

Fat
24g
37% DV

Protein
2g
5% DV

Carbs
38g
12% DV

Fiber
1g
6% DV
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