Festive Cranberry up-dn cake (tested) xpost

[Guest guest]

I splurged and used light butter in this crumb cake with sweet- sour

cranberries. To see a photo of the cake, go to

http://home.earthlink.net/~kitpath/recipes/CranUpDn.htm

 

Happy New Year, Everyone!

Pat and Bob Hanneman

------------------------

 

 

* Exported from MasterCook *

 

Cranberry Upside-Down Sour Cream Cake

 

Recipe By :Abby Mandel, modified

Serving Size : 9 Preparation Time :0:30

Categories : Cakes Cranberries

LF 30% CFF

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup light butter

1 1/2 cups granulated sugar

2 tablespoons fresh orange juice

1 teaspoon cinnamon

4 cups cranberries (12-oz bag) -- rinsed

For the cake:

1 1/2 cups 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)

 

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 (1 stick) 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 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.

 

* To serve, cut into wedges. Each 9th: 405 cals, 23% cff, 11g

fat, 2g fiber.

 

 

Source:

" Crazy for Cranberries, in GOOD COOKING with ABBY MANDEL Nov 22 1998 "

S(Tested by):

" Pat Hanneman (Kitpath) 12/31/1999 "

Start to Finish Time:

" 1:30 "

T(Baking):

" 0:45 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 405 Calories (kcal); 11g Total Fat; (23% calories

from fat); 6g Protein; 75g Carbohydrate; 56mg Cholesterol;

343mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable;

1/2 Fruit; 2 Fat; 3 1/2 Other Carbohydrates

 

NOTES : Velvet crumb cake topped with sweet-sour whole

cranberries make a festive cake for party or brunch. Cooked

this way, the berries remind us of sour cherries.