What could taste more like Christmas than a cranberry-orange topped cake laced with cinnamon and ginger? It may look complicated but if you make this cake from Midwestern Living magazine in steps it's very easy to assemble. One little hint, you need to melt two different measurements of butter, one for the topping and one for the cake. In my 10 inch dutch oven the cake baked for a total of 35 minutes with 10 coals placed around the bottom of the oven, 14 briquettes placed around the edge of the lid with 4 spaced evenly in the center. Keep an eye on it, with all that butter, it will brown quickly. The aroma wafting from your oven is worth the effort of making it alone. Allow the cake to cool for a good 20-25 minutes before inverting onto a plate. The tart but sweet topping melds perfectly with the buttery, spiced cake. Leave a piece out for Santa and hide the rest for yourself, with a cup of tea, it's just what the doctor ordered after a long day of holiday activities.
Cranberry Orange Upside Down Cake
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3 Tblsp butter, melted
3/4 cup packed brown sugar
1 11 oz can mandarin orange sections, drained
1 cup fresh or frozen cranberries
3/4 cup plain Greek yogurt OR sour cream
3/4 cup granulated sugar
6 Tblsp butter, melted
1 tsp vanilla
Lightly oil or spray 10 inch dutch oven; line with parchment paper.
In a medium mixing bowl, whisk together flour, baking powder, ginger, cinnamon, baking soda and salt; set aside.
Place 3 Tblsp melted butter in parchment lined dutch oven, swirl to completely cover bottom of oven.
Sprinkle brown sugar evenly over melted butter.
Arrange orange sections over brown sugar.
Top evenly with cranberries.
In a large mixing bowl, whisk together eggs, yogurt, granulated sugar, the 6 Tblsp melted butter and the vanilla.
Add flour mixture to egg mixture, one-third at a time, stirring just until combined after each addition.
Spoon batter into dutch oven, spreading carefully to cover fruit.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted into center of cake comes out clean.
Let cake cool for 20 minutes before lifting from oven and inverting onto plate.
Serve warm or at room temperature.
|Cover bottom of oven with 3 Tblsp melted butter, sprinkle|
with brown sugar then top with oranges and cranberries
Thanks Karen, Happy Holidays! LiddyDelete
Mmmm, I think that oven-baked cake will be the hit around the holidays at home this year ^^ReplyDelete
You can make it in a cast iron skillet in your oven also, hope you like the recipe! LiddyDelete
Because there is no other way to send you my Christmas greetings from overseas here in german:ReplyDelete
ich wünsche Dir ein frohes Weihnachtsfest, viele glückliche Momente und ein erfolgreiches Jahr 2015!
Mach weiter so!!!
Thank you so much Rolf for your kind greeting, I hope you and your family have a very Merry Christmas and I wish you all the best and lots of cast iron cooking in the New Year! LiddyDelete
Making this tomorrow for our Christmas dinner dessert - as always your recipe looks so tasty. Thank you for all the recipes this year. Looking forward to seeing what you post in 2015. Merry Christmas to you and all those you hold dear!ReplyDelete
Thank you so much for your kind Christmas greeting, I hope the dessert came out well and that everyone liked it. Happy New Year! LiddyDelete
It was awesome - linked the recipe to my Facebook pageDelete
Have you ever considered putting these recipes into print form? I'd love to have them in hard copy. (Joe)ReplyDelete
Maybe someday Joe but I'm afraid publishing a cook book would interfere with my outdoor cooking time, thanks for stopping by, glad you like the recipes, LiddyDelete
I baked this yesterday and it was well-received by all. Mine was a good bit darker, but not burned. I baked mine in a 10 inch black cast iron oven inside a conventional oven.
Thanks for these recipes!
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