* Exported from MasterCook *
Cranberry Upside Down Cake
Recipe By :Mariam Jacobs: The Brown Bag Lunch Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 cup light brown sugar
4 cups cranberries -- frozen or fresh, washed, picked over
2 1/2 cups unbleached all-purpose flour
1 1/2 cups brown sugar
3 teaspoons baking powder
1 lemon -- zest
1 cup 2% low-fat milk
2 eggs
1/2 cup applesauce
1/4 cup extra-light-tasting olive oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1. Preheat the oven to 350F. Generously grease a 9-by-13-inch baking pan.
2. Sprinkle 1/2 cup of the brown sugar over the pan. Sprinkle the
cranberries over that and top with the remaining 1/2 cup of sugar.
Cover the pan tightly with aluminum foil. Bake the berries for 30
minutes. Take the pan out of the oven and remove the foil carefully
(steam will escape).
3. Meanwhile, put the flour, 1 1/2 cups of brown sugar, baking
powder, and lemon zest in a food processor fitted with the steel
blade. Process until well blended.
4. Add the milk, eggs, applesauce, oil, and extracts. Let the food
processor run for 1 minute, scraping the sides down occasionally
Spoon the batter over the cranberries and smooth out gently.
5. Bake the cake for 35 to 45 minutes, or until a wooden toothpick
inserted in the center comes out clean.
6. Remove the cake from the oven and run a spatula around the edge.
Invert the cake onto a serving plate, leaving the pan over the cake
for a few minutes. Serve hot, warm, or cold.
VARIATION: Almond Cranberry Upside-Down Cake:
After the cranberries are baked, sprinkle 1/4 cup slivered almonds
over them, before pouring in the batter. Omit the lemon zest and
replace the lemon extract with 1/2 teaspoon of almond extract.
Cuisine:
"{Posted}"
Source:
"Brown Bag Lunch Cookbook: Great Choices for Healthy Lunches in
Today's Fast-Paced Work Environment"
Copyright:
"2004 for Globe Pequot ISBN: 0762727586"
Yield:
"15 pieces"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3522 Calories; 81g Fat (20.2%
calories from fat); 53g Protein; 669g Carbohydrate; 18g Dietary
Fiber; 473mg Cholesterol; 1877mg Sodium. Exchanges: 14 1/2
Grain(Starch); 1 1/2 Lean Meat; 5 Fruit; 1 Non-Fat Milk; 15 Fat; 23
1/2 Other Carbohydrates.
NOTES : I brought this cake to a Christmas gathering and it was a
huge success. The jewel-like cranberries end up on top and the cake
is delicious. You can also place the traditional pineapple on the
bottom of the pan. It is a sweet cake, so a little goes a long way.
Recipes MAKES 15 PIECES
Nutr. Assoc. : 0 0 0 5738 0 0 0 0 0 0 986 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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