cranberry sour cream upside-down cake

by Stevie on November 14, 2011

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cranberry sour cream upside-down cake

cranberry sour cream upside-down cake

I found this wonderful recipe for cranberry upside-down cake on Moveable Feasts, a great foodie blog that we’ve been following and enjoying for a while. Right now, Barbara, with a group of other blogger friends, is in the middle of this really engaging series called “Gourmet’s 50 Women Game Changers in Food,” where she’ll post a biographical sketch of one famous woman chef/entrepreneur at a time with one of her recipes which she prepares as part of the story. It is truly amazing to learn about these talented folk and all the interesting ways that they’ve made food their passion and life. Follow this link for the recent story about Nancy Silverton from La Brea Bakery, among other places.

Anyway, back to the cranberry cake. I’ve been on the hunt lately for an appropriately Thanksgiving-ish dessert that seems original. I’m not too into chocolate (I know, it is a real flaw) and I’ve already been asked to prepare classic pecan pie, so another pie’s out. So what could be better than a cake with cranberries?

In her post, Barbara warns about the caramel spilling out of the dish while baking. I used a deep 10-inch glass baking dish and placed mine on top of a baking sheet covered with foil to catch any spillage. There was a bit though really not much at all. Because my dish was larger in diameter, I needed more cranberries to cover it. Also, her recipe specifically calls for “unsulphured molasses,” but I’m not sure what that is. I had some date molasses at home already, so used that instead. Otherwise, the recipe is essentially the same.

The cake had a dense almost poundcake texture that was really complimented by the sour sweetness of the cranberries, caramel and sour cream. It makes a wonderful dessert and is excellent for breakfast, too. This yummy treat is well on its way to becoming a holiday classic in my home.

cranberry sour cream upside-down cake

2½ cups fresh cranberries
2/3 cup light brown sugar
12 tbsp unsalted butter, melted
1 tbsp date molasses
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp salt
3 eggs
1 cup sour cream

Pre-heat oven to 375F. Thoroughly grease baking dish with butter. Then cover base of dish with wax paper cut to size.

In a small pan, add 4 tablespoons melted butter, brown sugar, molasses, and ¼ cup water. Bring to boil, mix then pour into base of prepared cake dish.

Next fill base of cake dish with cranberries, making sure to lay them evenly and cover caramel sauce as much as possible.

Sift together flour, sugar, salt and baking powder. In a separate bowl, beat eggs together with sour cream. Add remaining butter to egg mixture and combine. Add flour mix to egg mix and beat until smooth.

Gently cover batter over cranberries. Bake 50 to 60 minutes. Test for doneness with a clean toothpick. Remove from heat and let rest for 15 minutes. Then run a small knife around the edge of the cake and gently invert into a serving dish.

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{ 7 comments… read them below or add one }

Heavenly Housewife November 14, 2011 at 3:02 am

I was impressed when I saw it on Barbara’s blog, and I’m impressed again. That cake really does look sumptuous. It would be lovely on a Thanksgiving table.
*kisses* HH
Heavenly Housewife recently posted..Biryani Challenge: Wedding Lamb BiryaniMy Profile

Su November 14, 2011 at 4:30 am

That looks very very sinfull… I think it makes a great Christmas sweet, therefore I will add it to my list for this year 😉
Su recently posted..French Toast RecheadaMy Profile

Shelley November 14, 2011 at 7:27 am

Great looking (and sounding) cake! I hadn’t heard of Moveable Feasts but I went to check it out. It’s pretty intersting- thanks for sharing! I hated to hear that Nancy Silverton lost everything in the Madof scandal. Urg!
Shelley recently posted..Grown-up Peanut Butter Cups topped with Smoked Sea SaltMy Profile

Anna November 14, 2011 at 8:41 am

This looks FAN tastic! Going to make it soon for sure. MMM!
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A Canadian Foodie November 14, 2011 at 4:20 pm

I love Barbara’s site, too. This cake looks GORGEOUS! I adore the tartness of cranberries – and what a presentation! I missed this on Moveable Feasts, so glad you made it so now I can, too!
A Canadian Foodie recently posted..Assisi with Anne Robichaud, Lunch at Enoteca Properzio in Spello with Roberto Angelini, and Mostoccioli!My Profile

tasteofbeirut November 14, 2011 at 5:35 pm

I adore cranberries and I know I would love this cake! Minor adjustments (labneh instead of sour cream) and presto, it is done! Thanks for a great idea for Thanksgiving!
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Barbara November 21, 2011 at 10:01 am

Finally caught up with this! So pleased it turned out well…I just used regular molasses, which I seem to have in my pantry all the time. I’ll have to go look and see if it says “unsulphured” on the bottle!
Thanks for the heads up!
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