Cranberry Upside-Down Cake: Desserts during the holidays are a must. It is the only time we get to indulge ourselves with our favorites. My recipe for Cranberry Upside-Down Cake was created because I had bought too many bags of fresh cranberries. This recipe does not have a lot of cranberries and does not contain cream of tartar.
The reason for not using a lot of cranberries is because I believe a cake should not feel too wet as if you are eating a pudding of cranberries. The cake should be moist enough to enjoy and delicious enough to feel like you need to indulge.
A tasty cake needs spices and extracts. For my Cranberry Upside-Down Cake, I opted for allspice, orange extract, and vanilla extract. The mixture of the extracts and the seasoning compliment each other, and with the juice released from the cranberries, it is a world of many wonders on your palette.
I would recommend using a good brand of cake flour and make sure that it does not contain a lot of sodium. You can also use frozen fresh cranberries that have been thawed for the recipe.
Lastly, any cake that contains fruits must be prepared in a rush. When overheated or over mixed fresh fruit are easily broken, and you may not have the time to fix the problem. Proper measuring is also required as well as a well-heated oven. Hope these tips will help you.
Enjoy my Cranberry Upside Down Cake during the holidays.