* 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) ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/