Home
Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Home
Forums
Brown Cafe UPS Forum
Life After Brown
what's Baking!!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="moreluck" data-source="post: 705184" data-attributes="member: 1246"><p>Cranberry Upside Down Sour Cream Cake</p><p></p><p>Ingredients:</p><p></p><p>1/2 cup light butter</p><p>1 1/2 cup granulated sugar</p><p>2 tablespoons fresh orange juice</p><p>1 teaspoon cinnamon</p><p>4 cups cranberries rinsed</p><p>***CAKE***</p><p>1 1/2 cup cake flour</p><p>1/2 teaspoon baking soda</p><p>1/2 teaspoon salt</p><p>6 tablespoons light butter softened</p><p>1/2 cup granulated sugar</p><p>1/2 cup light brown sugar packed</p><p>1 egg</p><p>2 egg whites</p><p>3/4 cup lowfat sour cream, PLUS</p><p>2 tablespoons sour cream (optional) or more</p><p>3/4 teaspoon vanilla extract</p><p>1/4 teaspoon orange extract</p><p>2 tablespoons confectioner's sugar (optional)</p><p></p><p>Directions:</p><p>Wrap bottom outside of a 9-inch springform pan with foil just tall enough up the sides to prevent leakage. Spray inside bottom and sides. </p><p></p><p>Rinse the cranberries, remove stems, spoiled berries and debris. Melt 1/2 cup butter in small saucepan. Add 1 1/2 cups granulated sugar, juice (or water) and cinnamon. Cook,stirring until sugar dissolves, about 3 minutes. Stir in cranberries. </p><p></p><p>Pour mixture into prepared pan and spread evenly and place pan on baking sheet. Set aside. </p><p></p><p>In a medium bowl, sift flour, baking soda and salt. Set aside. </p><p></p><p>With mixer on medium-low speed, mix remaining 6 tablespoons butter, remaining 1/2 cup granulated sugar and brown sugar until smooth and fluffy, about 1 minute. </p><p></p><p>Lightly beat eggs; add eggs, half at a time, mixing well after each addition. On low speed, add half the flour mixture and mix until well combined. Add sour cream and extracts; mix until well combined. </p><p></p><p>Add remaining flour mixture and mix until smooth. Add additional sour cream, 1 tablespoon at a time, as necessary to make a smooth batter. (Reason: Low fat sour creams vary in moisture.) </p><p></p><p>Pour batter over cranberries in springform pan and spread evenly. Bake at 350 degrees friend on middle rack of oven until cake is golden brown or toothpick comes out clean, about 45-48 minutes. Set on rack to cool 10-15 minutes. </p><p></p><p>Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and springform pan bottom. When cool, dust with powdered sugar, if desired.</p></blockquote><p></p>
[QUOTE="moreluck, post: 705184, member: 1246"] Cranberry Upside Down Sour Cream Cake Ingredients: 1/2 cup light butter 1 1/2 cup granulated sugar 2 tablespoons fresh orange juice 1 teaspoon cinnamon 4 cups cranberries rinsed ***CAKE*** 1 1/2 cup cake flour 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons light butter softened 1/2 cup granulated sugar 1/2 cup light brown sugar packed 1 egg 2 egg whites 3/4 cup lowfat sour cream, PLUS 2 tablespoons sour cream (optional) or more 3/4 teaspoon vanilla extract 1/4 teaspoon orange extract 2 tablespoons confectioner's sugar (optional) Directions: Wrap bottom outside of a 9-inch springform pan with foil just tall enough up the sides to prevent leakage. Spray inside bottom and sides. Rinse the cranberries, remove stems, spoiled berries and debris. Melt 1/2 cup butter in small saucepan. Add 1 1/2 cups granulated sugar, juice (or water) and cinnamon. Cook,stirring until sugar dissolves, about 3 minutes. Stir in cranberries. Pour mixture into prepared pan and spread evenly and place pan on baking sheet. Set aside. In a medium bowl, sift flour, baking soda and salt. Set aside. With mixer on medium-low speed, mix remaining 6 tablespoons butter, remaining 1/2 cup granulated sugar and brown sugar until smooth and fluffy, about 1 minute. Lightly beat eggs; add eggs, half at a time, mixing well after each addition. On low speed, add half the flour mixture and mix until well combined. Add sour cream and extracts; mix until well combined. Add remaining flour mixture and mix until smooth. Add additional sour cream, 1 tablespoon at a time, as necessary to make a smooth batter. (Reason: Low fat sour creams vary in moisture.) Pour batter over cranberries in springform pan and spread evenly. Bake at 350 degrees friend on middle rack of oven until cake is golden brown or toothpick comes out clean, about 45-48 minutes. Set on rack to cool 10-15 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and springform pan bottom. When cool, dust with powdered sugar, if desired. [/QUOTE]
Insert quotes…
Verification
Post reply
Home
Forums
Brown Cafe UPS Forum
Life After Brown
what's Baking!!
Top
