Creator
Pamela Thibodeaux
Creator Note
A tender, moist upside-down cake made with 100% Ryman rye flour, bringing together warm holiday spice and the tart brightness of fresh cranberries. Perfect for the season — and even better with a dollop of spiced whipped cream!
Menu Category
Sweets
Dietary Tags
Nut-FreeSoy-FreeVegetarian
Cooking Time
Active time: 30 min • Total time: 1 hr 15 min
Total Yield
One 9” cake
Serving Size
1 slice
# of Servings
8-10
Special Equipment
9-inch cake pan or 9-inch cast iron pan
Ingredients
Cranberry mixture
- 56g unsalted butter
- 96g brown sugar (packed)
- 12oz fresh cranberries
- 30g molasses
- 2g fine sea salt
- 3g ground cinnamon
Syrup
- 75g orange juice
- 75g sugar
Batter
- 210g rye flour
- 300g sugar
- 7g baking powder
- 5g fine sea salt
- 113g unsalted butter (melted)
- 60g grapeseed oil
- 3 large eggs (room temp)
- Zest of two large lemons+ 1 large orange
- 184g full fat buttermilk (room temp)
- 7g vanilla extract
- 5g ground cinnamon
- 4g ground ginger
- 3g ground clove
Sourcing Tips:
- For the rye flour, I recommend Ryman Rye WG flour from Barton Springs Mill.
Instructions
- Preheat oven Preheat the oven to 350°F (175°C).
- Prepare the cranberry mixture
- Add cranberries to a sauté pan and cook over high heat for 2–3 minutes to release their juices.
- Reduce heat to medium-high and add butter, brown sugar, molasses, salt, and cinnamon. Stir constantly, using the back of a spatula to lightly crush the berries as they cook. When about 70% of the cranberries have burst and the mixture begins to bubble, remove from heat.
- Pour into a well-sprayed 9-inch cake pan or cast iron skillet, spreading evenly.
- Make the syrup Combine orange juice and sugar in a small saucepan. Bring to a simmer and cook until the sugar has dissolved completely. Remove from heat and set aside.
- Mix the batter
- In a large mixing bowl, combine the sugar and citrus zest, massaging them together with your fingers to release the oils.
- Whisk in the melted butter and grapeseed oil, then add the eggs one at a time, whisking until fully incorporated. Add vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and spices.
- Add one-third of the dry ingredients to the wet mixture, followed by one-third of the buttermilk. Repeat twice more, alternating dry and wet ingredients, whisking just until the batter is smooth and no dry bits remain.
- Bake
- Pour the batter evenly over the cranberry mixture.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Finish
- Cool for 15 minutes, then carefully invert onto a serving plate.
- Brush the warm cake generously with orange syrup.
Serving & Storage Suggestions
- Serving temp: Warm or at room temperature
- Pairs well with: Spiced whipped cream for an elevated holiday!
- Make ahead optionality:
- The cranberry mixture and orange syrup can be made up to 2 days in advance and stored separately in airtight containers in the refrigerator.
- Assemble and bake the cake the day you plan to serve it for the best texture and rise.
- Storage / Best By:
- The baked cake will keep covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Bring to room temperature or gently warm before serving to revive moisture and aroma.
Original Source: https://bartonspringsmill.com/blogs/recipes/cranberry-upside-down-cake?_pos=3&_sid=8ec157aa6&_ss=r
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