Cranberry Upside-Down Cake with Cognac Cream
Cranberries are one of the few fruits native to North America and have been used by Native Americans for centuries.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Cranberry Upside-Down Cake with Cognac Cream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until well combined. Pour the mixture into the prepared cake pan.
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Sprinkle the cranberries evenly over the butter-sugar mixture.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, beat the granulated sugar, eggs, and vanilla extract until light and fluffy. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture.
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Pour the batter over the cranberries in the cake pan, spreading it evenly.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a serving plate and let it cool completely.
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In a chilled mixing bowl, whip the heavy cream until soft peaks form. Stir in the cognac.
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Serve the cranberry upside-down cake with a dollop of cognac cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 55g19%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
