Best Cranberry Upside Down Cakes Recipes

CRANBERRY UPSIDE-DOWN CAKES

Steps:

• In a large bowl, combine the cake mix, water, egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes; set aside., Generously grease six 6-oz. custard cups; place a piece of butter in each cup. Combine the brown sugar, walnuts and coconut; sprinkle into cups. Spread each with cranberry sauce; top with cake batter., Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 5 minutes before inverting onto dessert plates. Garnish with whipped cream if desired.

APPLE CRANBERRY UPSIDE-DOWN CAKES

Steps:

• In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.

DRIED APRICOT & CRANBERRY UPSIDE DOWN CAKES

Steps:

• Make the caramel: Lightly butter six 8 ounce ramekins. In a heavy saucepan, stir the sugar and water together. Cook over medium heat, stirring frequently, until the sugar is completely dissolved. Turn the heat to high and boil until the sugar is light amber. Keep a close watch; the sugar will go from medium to deep amber quite quickly. Immediately pour the caramel into the ramekins and swirl each one right away to coat the bottom evenly. Set aside to cool.
• Prepare the fruit: In a small saucepan, combine the apricots, orange juice, and cinnamon. Cover and simmer until the apricots are plump and tender, about 12 minutes. Add the cranberries and simmer for 2 minutes. Strain, reserving the poaching liquid. Set aside 1/4 cup of the liquid to flavor the cake batter and save the rest to moisten the caramel. Put the fruit on a plate to cool completely. Cut each apricot into thirds. Arrange the fruit decoratively in each of the caramel lined ramekins.
• Make the cake: Set a baking sheet on the center rack of the oven and heat the oven to 350F. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt, and cinnamon until blended. In a small bowl, whisk the buttermilk, the reserved 1/4 cup poaching liquid, the melted butter, and the egg. Pour the wet ingredients over the dry ingredients and fold until the batter is just blended. Add 1 teaspoon of the remaining poaching liquid to each ramekin; swirl to distribute. Spoon the batter into the ramekins. Tap the ramekins on the counter to settle the batter.
• Set the ramekins on the heated baking sheet and bake until the edges are browned and a pick inserted in the center comes out clean, 25-30 minutes. Immediately run a paring knife around the inside edge of each ramekin and invert onto serving plates. Let the inverted ramekins rest for 5 minutes to let the topping settle. Gently remove the ramekins and serve.