Happy New Year everyone! Although I have quite a few recipes to share with you I wanted to start the new year off with a bang! A 5 star recipe! Five stars from both myself and my husband. I rarely give out 5 stars but this truly deserved it- Cranberry Upside-down Coffee Cake from the December issue of Cooking Light.
The delicious light cake bursting with berries was quickly devoured in our household. The cake was a light, not too dense, nicely-flavored cake. But the best part of it was the cranberry topping. This was a mixture of heated brown sugar, butter, cinnamon and orange juice mixed in with cranberries and pecans. This mixture, which was placed on the bottom of the baking dish soaked nicely into the cake batter while remaining mostly on top once flipped over. A few alterations to the recipe included omission of orange zest (because I forgot I had run out), using pecans instead of walnuts, omission of dates (because I don’t like them) and using low-fat buttermilk as my grocery store did not carry fat-free. I also doubled the recipe because I wanted to use up the cranberries. In doing so, I also added probably an additional 3/4 cranberries but it turned out great. If you check out the recipe on Cooking Light’s website (recipe) you’ll notice this recipe received numerous high ratings and a few other readers also added additional cranberries. This cake would be great for a brunch or even for after dinner.
Overall rating: 5 stars!!!!!
Cranberry Upside-Down Coffee Cake
Serve this buttery cake for a make-ahead brunch dish or at the end of a casual meal.
1 tablespoon all-purpose flour
1 cup fresh cranberries
1/2 cup coarsely chopped pitted dates
2 tablespoons chopped walnuts
1 teaspoon grated orange rind
1/2 cup butter, softened and divided
1/2 cup packed dark brown sugar
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/2 cup fat-free buttermilkGlaze:
1 cup powdered sugar
1 teaspoon butter, melted
2 tablespoons fresh orange juicePreheat oven to 350°. To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.Yield: 12 servings (serving size: 1 square)CALORIES 312 (26% from fat); FAT 9.1g (sat 5.1g,mono 1g,poly 2.3g); PROTEIN 3g; CHOLESTEROL 39mg; CALCIUM 32mg; SODIUM 236mg; FIBER 1.4g; IRON 1.2mg; CARBOHYDRATE 55.7g Cooking Light, DECEMBER 2006