If I had to choose a favorite spring vegetable, it would be a tie between asparagus and snow peas. Pencil-thin asparagus stalks look so pretty on a plate and like snow peas it tastes delicious either fresh or cooked. Though we don’t yet grow our own asparagus, the thought has crossed our minds on several occasions. We keep looking around the yard trying to decide where we want to put everything we want to grow, and we just haven’t chosen a place yet for asparagus. Things are getting tight in some spots so we have to think carefully about how plants will work together before building more beds and putting in anything else.

Asparagus is a perfect ingredient for quiche; well actually for egg dishes in general. I choose the thin stalks of asparagus for tenderness and save the thicker stalks for soup. Think of omelets with asparagus or scrambled eggs with asparagus and prosciutto, a beautiful way to liven up your morning eggs.

This is a crustless quiche, my favorite for ease of preparation, with some low fat cottage cheese for creamy texture as well as extra protein. We use low fat cottage cheese for a variety of things, and it’s actually a favorite snack item in our home. Daisy is my favorite brand of cottage cheese (and sour cream) because unlike many other brands, they use only milk, cream, salt, and vitamin A to make their cottage cheese. Nothing extra is added, which also makes it a good option for those following a gluten-free diet. [Disclosure: This opinion is my own, and Daisy didn’t ask or pay me to write this.]

More Asparagus Recipes

More Quiche Recipes From Around the Blogs

Gluten-Free Goddess – Purple Potato and Carrot Quiche

A Veggie Venture – Spinach & Feta Quiche

Joy the Baker – Creme Fraiche Quiche

Sarah’s Cucina Bella – Blue Cheese and Caramelized Shallot Quiche

Click the button to save this recipe to your Springpad.

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With wide eyes and a booming voice, Top Gun shouted, “Mommy, are you making stones? I love those!”

Our boys adore scones (even if they still can’t say it) and with all the excitement in the kitchen you would think some fabulous dessert was in the works instead of simple gingerbread scones for breakfast. After the scones had cooled a little I arranged them on the plate, leaving one for the boys to share while I quickly took a few photos. The flavor of these is such a delight that there wasn’t a single crumb left after breakfast and Michael asked me to make a double batch next time.

This particular recipe uses some whole wheat flour, making the scones a little more substantial rather than delicate, but that’s a plus for us. They are flavored with molasses, crystallized ginger, and gingerbread spices. The cloves and nutmeg are my addition as I just couldn’t imagine gingerbread scones without them.

The scones are easy enough to whip up on Christmas morning or you can make them the night before. If your house is anything like ours, getting the boys to stop and eat amid a flurry of wrapping paper excitement is almost impossible, but these just might tempt them.

GINGERBREAD SCONES

Adapted from Midwest Living magazine.

Makes 12 scones.

Equipment

food processor
3-quart mixing bowl
large baking sheet, lined with parchment

Ingredients

1 cup (120 g) unbleached all-purpose flour
1 cup (128 g) whole wheat flour (traditional or white)
1/3 cup (37 g) packed dark brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon table salt
4 tablespoons (57 g) cold unsalted butter, cut into small chunks
1/2 cup (80 g) golden raisins (or currants)
1 tablespoon finely chopped crystallized ginger
1 egg, lightly beaten
1/2 cup (120 ml) whipping cream
1/4 cup (60 ml) mild-flavored molasses
1 egg white, lightly beaten
1/2 teaspoon water
granulated sugar for sprinkling

Preparation

1. Place oven rack in the middle and preheat oven to 375° F/190° C.

2. In the bowl of the food processor, add the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Pulse a few times. Add the cold butter pieces and pulse about 12 to 15 times until the mixture resembles coarse crumbs. Pour into the mixing bowl and stir in currants and crystallized ginger. Make a well in the center of the mixture.

3. In the small bowl, stir together the egg, whipping cream and molasses, then add all at once to flour mixture. Using a fork, stir until ingredients are combined. (If some flour remains on the bottom, wet your hands slightly and mash it all together, then clean and dry your hands.)

4. Turn dough onto a lightly floured surface. Knead gently for just a few strokes, then divide dough in half. Lightly pat or roll each dough portion to a 5- to 5-1/2-inch circle, 3/4-inch thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on the parchment-lined baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with sugar, if desired. (We like the crunchy sugary top.)

5. Bake in the preheated oven 12 to 15 minutes, or until a wood toothpick inserted into a crack in top of scones comes out clean. Serve warm or at room temperature. Makes 12 scones.

Make Ahead

Cool scones completely and wrap in a single layer in foil, then place in a freezer bag. Freeze for up to 1 month. To serve, remove from freezer bag. Place frozen, foil-wrapped scones in a 300° F/150° C oven and heat for 20 minutes or until warm (12 minutes, if thawed).

More Scones Recipes

More Scones Recipes From Around the Blogs

Farmgirl Fare – Christmas Cranberry Scones

101 Cookbooks – Orange and Oat Scones

Karina’s Kitchen – Pumpkin Scones with Maple Nutmeg Icing

Food Blogga – Date, Fennel, and Pistachio Scones

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Here are some of our favorites.

Crustless Quiche

Pumpkin Scones

Pumpkin Apple Muffins

Maple Oatmeal Scones

Oatmeal Cream Scones

Banana Bran and Toasted Walnut Muffins

Cranberry Apple French Toast

Sugar-Topped Coffee Cake

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Early blueberries have started coming into the markets and grocery stores and we brought a big bunch home last week, eager for a chance to enjoy some of the delicious fruits. We use them in pies, muffins, ice cream, cakes, tarts, on top of a bowl of oatmeal, or just to eat out of hand. The boys usually have their fingers in the bowl of blueberries when we make something with them.

Blueberry buckle is a classic coffee cake that is easy to prepare and always a pleaser, whether served for breakfast or brunch, or as a dessert with a scoop of ice cream on the side. The name “buckle” comes from the nooks and crannies that develop in the crumb topping during baking. King Arthur Flour created a whole grain version for their book Whole Grain Baking (review) using whole wheat flour and whole wheat pastry flour, making the cake slightly healthier, though still rich in butter and sugar.

The streusel makes a thick layer of crumbs, but you can adjust the ingredients to make a smaller batch if desired. The recipe allows for either fresh or frozen blueberries, but my boys were pretty happy that we used fresh.

WHOLE WHEAT BLUEBERRY BUCKLE

Adapted from King Arthur Flour Whole Grain Baking, by King Arthur Flour. (review)

Makes a 9-inch square cake.

Equipment

2 medium mixing bowls
stand mixer with paddle attachment (or hand mixer and large mixing bowl)
9-inch square baking pan, greased and floured

Ingredients

STREUSEL
3/4 cup (131 g) granulated sugar
1/2 cup (48 g) whole wheat pastry flour
1/4 cup (30 g) unbleached all-purpose flour
1/4 cup (20 g) old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons (85 g) unsalted butter, softened

BUCKLE
2 cups (256 g) white whole wheat flour
1/2 cup (60 g) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (57 g) unsalted butter
1 cup (175 g) granulated sugar
2 large eggs
1/2 cup (120 ml) milk
1 teaspoon vanilla extract
2 cups (284 g) fresh blueberries (If using frozen, don’t thaw.)

Preparation

1. Preheat the oven to 375° F/190° C.

2. STREUSEL: In a medium bowl, whisk together the sugar, flours, oats, cinnamon, nutmeg, and salt. Cut in the butter using a pastry blender or two knives (or your hands) until you have medium-size crumbs. Set aside.

3. BUCKLE: In a medium bowl, wish together the flours, baking powder, and salt.

2. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the between between.

3. Stir in half the dry ingredient, then add all the milk and the vanilla, scraping down the sides as you mix. Stir in the remaining dry ingredients. Gently fold in the blueberries.

4. Spread the batter into the prepared pan and sprinkle the streusel mix evenly over the top.

5. Bake in the preheated oven about 45 to 50 minutes, until a tester comes out clean. Remove from the oven and cool in the pan on a wire rack.

More Blueberry Recipes

More Coffee Cake From Around the Blogs

Baking Bites – Strawberry Jam Crumb Coffee Cake

Smitten Kitchen – Big Crumb Coffee Cake with Rhubarb

Chocolate & Zucchini – Blueberry Coffee Cake a la Myrtille

Fatfree Vegan Kitchen – Pineapple Coffee Cake

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A couple weeks ago I scored a deal on bananas—14 overripe bananas in a bag for $1—and bought a bag with plans to make muffins, smoothies, and freeze a few, only none of them made it to the freezer because we used them up. I had wanted to try this banana bran muffin recipe from The Sweeter Side of Amy’s Bread, and this was the perfect opportunity. (Cookbook reviewed at Andrea’s Reviews.)

The recipe made a large amount of batter and I had to abandon the usual instructions about filling a muffin cup 2/3 full because the cups overflowed with batter. The baked muffins were large and hearty with a lot of texture, and one was more than enough for my breakfast or a snack, though my hungry crowd seemed to disagree.

BANANA BRAN AND TOASTED WALNUT MUFFINS

Adapted from The Sweeter Side of Amy’s Bread, by Amy Scherber and Toy Kim Dupree.

Makes 12 large muffins.

Equipment

1 standard muffin tin, lightly coated with cooking spray
stand mixer with paddle attachment (or hand mixer and large bowl)
large mixing bowl

Ingredients

2-1/8 cups (312 g) unbleached all-purpose flour
2-1/4 cups (160 g) wheat bran
2 teaspoons baking soda
1-3/4 teaspoons kosher salt
2-1/2 cups (500 g) mashed ripe banana
1 cup (2 sticks) + 2 tablespoons (250 g) unsalted butter, room temperature
2 large (100 g) eggs
1 cup (200 g) brown sugar, packed
1-1/3 cups (150 g) walnut pieces, toasted
1 cup (150 g) sliced ripe banana

Preparation

1. Position rack in the middle of the oven and preheat to 350° F/175° C.

2. In the large mixing bowl, whisk together the flour, wheat bran, baking soda, and kosher salt.

3. In the bowl of the stand mixer, beat the mashed banana and the softened butter until mixed. It may look lumpy, but that’s ok. Add the eggs and brown sugar and mix until thoroughly combined.

4. Gently fold the flour mixture into the banana mixture, just until combined. Don’t overmix. Then fold in the toasted walnut pieces and the sliced banana.

5. Scoop the batter into the muffin cups. Take care not to overwork the batter. The batter will be mounded over the top.

6. Bake in the preheated oven for 23 to 25 minutes until a toothpick inserted in the center comes out clean. The muffin tops should be medium brown.

7. Cool in the pan for 5 minutes, then remove and cool on a wire rack. Serve within 8 hours for best texture, and wrap the remainder in plastic to keep fresh.

More Tasty Treats with Bananas

More Muffins From Around the Blogs

101 Cookbooks – Sun-Dried Tomato Cottage Cheese Muffins

Farmgirl Fare – My Best Bran Muffin Recipe

Karina’s Kitchen – Pear Polenta Muffins

Recipe Girl – Meyer Lemon-Ricotta Muffins

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Mommy: Do you know what day it is?

Chorus: No.

Mommy: It’s Pancake Day.

Chorus: Pancake Day! Wow! Can we have pancakes?

Mommy: We’re going to have an apple cinnamon pancake.

Chorus: Yay! Yummy!

Top Gun: Mommy, we need more than one pancake!

Mommy: We are only making one pancake.

(Chorus silent. Probably planning how to get the most bites for themselves because obviously one pancake will not be enough to share.

Later, while watching Mommy pour the batter over the cooked apples.)

Chorus: Mommy, that’s not how you make a pancake!

Mommy: Just watch.

(Chorus watches through oven glass, enjoying how the pancake puffs up high and smells so good. As the pancake comes out of the oven…)

Chorus: (shouting over each other) Can I have a bite? Just one bite? I want an apple.

(The Chorus enjoys the pancake and asks for more until Mommy says to save some for Daddy. The Chorus protests loudly, but Mommy prevails and manages to save a bit for Michael.)

Chorus: Can we have another one?

Mommy: Maybe this weekend. (smiles)

More Pancake Recipes From This Blog

GERMAN APPLE PANCAKE

Makes one 10-inch pancake.

Equipment

small mixing bowl
medium mixing bowl
10-inch oven proof pan or seasoned cast-iron skillet

Ingredients

1/2 cup (60 g) unbleached all-purpose flour
1/2 teaspoon salt
3 eggs, room temperature
1/2 cup (120 ml) half and half or whole milk
2 tablespoons unsalted butter
2 apples, peeled, cored, thinly sliced (Tart apples such as Granny Smith or Empire work well.)
1 tablespoon firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
pinch of freshly grated nutmeg

TOPPING
1 lemon wedge
confectioners sugar, for sprinkling

Preparation

1. Preheat the oven to 475° F/250° C.

2. BATTER: In the medium bowl, whisk together the flour and the salt. In the small bowl, whisk together the eggs and milk. Gradually whisk into the flour mixture, just until blended. Do not overbeat.

3. APPLES: In the skillet, melt the butter over medium heat. Add the apple slices and brown sugar, and saute until the apple is tender, about 3 to 5 minutes. Stir in the cinnamon and nutmeg.

4. Pour the batter over the apples and put the pan in the preheated oven. Bake until puffy and brown on the edges, about 10 to 15 minutes.

5. Remove from the oven. Place and serving platter over the skillet, and quickly invert pancake onto the platter. You may also serve the pancake directly from the skillet.

6. TOPPING: Squeeze the lemon juice on top. Dust with confectioners sugar. Slice and serve immediately.

More Pancake Recipes From Around the Blogs

Cooking with Amy – Whole Wheat Vanilla Pancakes

FatFree Vegan Kitchen – Golden Spice Pancakes

Karina’s Kitchen – Savory Vegetable Pancakes

Homesick Texan – Gingerbread Pancakes

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It’s here! This week we celebrate my third blog anniversary and my birthday. January 7, 2006 was the day I found the first comment on my little online cooking database—it had been there for a couple weeks—and suddenly I realized I had a cooking blog. It’s also the day I found out I was pregnant with Monkey Boy, but that’s another story. Since we have two big things to celebrate I thought it would be fun to have some giveaways, so be on the lookout for at least one giveaway each week through the end of the month. This week’s giveaway is sponsored by Stonyfield Farm.

I’ll say this right up front: we are a family of yogurt eaters, and Stonyfield Farm is my favorite yogurt. I got hooked on the French Vanilla years ago and have been eating and cooking with their yogurts ever since. This pancake recipe from the Stonyfield website uses plain yogurt and pumpkin puree to make easy and fluffy pancakes. These are a family favorite and a great way to finish off any leftover pumpkin from holiday baking. Use fresh homemade puree or canned, whatever suits you.

This week’s prize package from Stonyfield Farm includes $50 worth of coupons for free delicious and healthy Stonyfield Farm yogurt, a reusable shopping bag, oven mitt, and spatula.

If you want to win this package, leave a comment telling us about your favorite recipe that uses yogurt. Please make sure your email address is correct so I can contact you if you are the lucky winner. Apologies to my international readers, but the prize can only be shipped within the continental U.S. The contest closes at midnight EST on January 7, and Random.org will select the winner. Look for the announcement of the winner in this post later this week.

UPDATE: Congratulations to Rhonda, comment #13, the winner of the giveaway! Thanks to everyone for entering.

PUMPKIN PANCAKES

Adapted from Stonyfield Farm.

Makes about 12 pancakes.

Equipment

large mixing bowl
small mixing bowl
griddle or large skillet
nonstick cooking spray

Ingredients

2 cups (240 g) unbleached all-purpose flour
1/2 cup (88 g) granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger (my addition)
1/4 teaspoon cloves (my addition)
3 eggs
1/2 teaspoon vanilla extract
1 cup (240 mL) plain yogurt (I use fat-free.)
3/4 cup (180 mL) low fat or skim milk (I use 2%.)
1 cup (250 g) pumpkin puree (not the canned pumpkin pie mix)

Preparation

1. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, and cloves.

2. In a the small bowl, beat the eggs, then add the vanilla, yogurt, milk and pumpkin puree. Mix well.

3. Pour the egg mixture into the flour mixture and stir just until all the flour is blended in, but don’t beat it.

4. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a medium heat for 3 minutes, when bubbles break on the surface and the edges are set. Flip and cook for another 1 to 2 minutes. Keep warm on a covered plate while cooking the rest. Serve with maple syrup.

Resources

Stonyfield Farm – Recipes

Stonyfield Farm Blogger Bites (New feature coming soon)

More Tasty Recipes with Yogurt

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Inspired by cranberry orange upside down cake, I wanted a good easy hot breakfast for holidays mornings such as Christmas or Thanksgiving when I don’t have much time for a big breakfast. Baking French toast is an easy and delicious way to make it without having to stand over the stove while cooking each slice. The toppings go into the bottom of the pan with the bread and custard on top. To serve, simply scoop out spoonfuls and turn over onto plates. The fruit and juices run down and around the plate, soaking the bread in it’s goodness. It doesn’t look like much on the plate when everything dumps over, but the spices and the flavors of fresh cranberries, apples, and oranges will make up for its unassuming appearance.

Like many baked French toast recipes, this one requires an overnight resting time in the refrigerator so the bread can soak up some of the custard by morning. Pull the pan out of the frig while the oven preheats, then bake covered for about 40 min. You can remove the foil for the last few minutes to help brown and crisp the top layer of bread.

CRANBERRY APPLE FRENCH TOAST

Serves 6.

Equipment

2-1/2 to 3-quart oval casserole with tall sides (like a Pyrex French White casserole)

Ingredients

4 tablespoons (57 g) unsalted butter
1 cup (110 g) packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup (28 g) chopped walnuts or pecans (optional)
zest and juice of 1 orange, divided
1 medium to large apple, chopped (or thinly sliced)
1 cup (100 g) fresh cranberries, rinsed
1 loaf challah or French bread, cut into 1/2-inch (1.3 cm) thick slices
6 eggs, beaten
2 cups (480 ml) half & half

Preparation

1. Melt the butter and pour into the casserole. Stir in the brown sugar, cinnamon, nutmeg, nuts (optional), orange zest, and 2 tablespoons of the orange juice. Press along the bottom to form a kind of crust.

2. Arrange the apples and cranberries over the butter and sugar mixture.

3. Arrange the bread slices in a way that covers the fruit. Drizzle half the remaining orange juice over the bread.

4. Whisk together the beaten eggs and half & half, and pour half of it over the bread.

5. Make another layer of bread, drizzle remaining orange juice and then pour on the remaining egg mixture.

6. Cover with plastic wrap and refrigerate overnight.

7. Preheat oven to 375° F/190° C. Remove plastic wrap, cover with foil, and bake for approximately 40 minutes. Remove the foil for the last few minutes of cooking to brown and crisp the top layer of bread. Scoop out large spoonfuls and turn over onto serving plates.

More Breakfast Recipes

More French Toast Recipes From Around the Blogs

Smitten Kitchen – Boozy Baked French Toast

Simply Recipes – Crunchy French Toast

Pinch My Salt – Spiked Egg Nog French Toast

The Leftover Queen – Mango Stuffed French Toast

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Thanksgiving day breakfast is made to be special, especially if you have family or friends visiting, but it doesn’t have to be difficult or time consuming. In fact, we try to keep breakfast simple on big feast days just because we have so much other cooking business to attend to. Often I make breakfast the night before and warm it up in the morning. Scones and muffins are easy breakfasts that hold up well overnight and taste delicious in the morning with hot tea, coffee, or mulled cider.

I adapted these pumpkin scones from my cherry sour cream scones recipe. The pumpkin puree acts as a binder and keeps the scones just moist enough to hold together, while the milk and cinnamon sugar on top gives a satisfying crunch.

PUMPKIN SCONES

Makes 8 scones.

Equipment

food processor with blade attachment
small bowl
large mixing bowl
baking sheet, greased or lined with parchment paper

Ingredients

2 cups (240 g) unbleached all-purpose flour, plus extra for dusting
1/3 cup (58 g) granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons/113 g) cold unsalted butter, cut into small pieces
1/2 cup (50 g) raisins or golden raisins
1/2 cup (120 mil) pumpkin puree
1 large egg
1 teaspoon vanilla extract
milk
cinnamon & sugar mix

Preparation

1. Move oven rack to the lower-middle part of the oven. Preheat oven to 400° F.

2. In food processor bowl, mix the flour, cup sugar, baking powder, baking soda, and salt. Add the pieces of butter and pulse about 10 to 12 times. The mixture should resemble coarse cornmeal.

3. In a small bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.

4. Pour the flour mixture into the large mixing bowl and add the raisins. Stir in the pumpkin mixture until large dough clumps form. Press it all together with a spatula, making sure you don’t have any loose bits of flour.

5. Flour your hands well. Place the dough on a lightly floured surface and pat into an 8-inch circle about 3/4-inch thick. Brush milk on the top and sprinkle with cinnamon and sugar mix.

6. Cut into 8 triangles and place them on the prepared baking sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool on the baking sheet for 5 minutes and serve warm or at room temperature.

Make Ahead

For a quick breakfast, make them the night before and wrap in a tea towel when cool, then warm in the oven in the morning.

More Thanksgiving Day Breakfast Recipes

More Scones Recipes From Around the Blogs

Farmgirl Fare – Savory Cheese and Scallion Scones

Cooking with Amy – Scottish Oat Scones

Baking and Books – Coffee-Glazed Chocolate Chip Scones

Albion Cooks – Irish Buttermilk Scones

Thanks for reading this blog through a feed! Copyright © 2005-2010 Andrea Meyers: cooking, gardening & four hungry guys.

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When I was a kid thought of upside down cakes as “dump cakes.” You know, you dump the cake out of the pan and stuff runs everywhere. It seemed reasonable at the time, even if it sounded less than palatable to the average ear. My boys think upside down cakes are magic, and I had an audience when I turned this one out onto the serving plate. Top Gun stood as patiently as he possibly could, his eyes big as saucers when I lifted off the pan, and he simply said, “Wow.” Then after tasting a few crumbs he wanted to know when we were having dessert.

I like upside down cakes because the fruit and glaze looks so pretty on the top, and for the most part they are easy to make. You can serve them as is or dress it up for guests with a little whipped cream or ice cream; either way, you have a simple cake that looks beautiful and works well for dessert or brunch.

With cranberries in season, this is an easy and tasty way to use them. The tartness of the berries and the orange juice balances the sweetness of the brown sugar, the orange zest carries on the theme in the cake, and the whipped cream has just a touch of orange flavor with Grand Marnier.

The fruit and glaze is easily made on the stove top in the cake pan, an added bonus because you don’t have to dirty another pan, and you can use a standard aluminum cake pan or an oven-proof skillet, such as cast iron. I’ve done it both ways, and I think the cast iron method is easier though the cake pan seems to yield a lighter cake. If you decide to use a cake pan, make sure it isn’t coated with paint because those paints often are not designed to take direct heat from a stove or cooktop.

[Updated November 25, 2009.]

CRANBERRY ORANGE UPSIDE DOWN CAKE

Makes 1 (9-inch) cake.

Equipment

stand mixer with paddle and wire whisk attachments or hand mixer and large bowl
9-inch round cake pan (plain aluminum, no paint on bottom), 8-inch square with tall sides, or a 10-inch seasoned cast iron skillet

Ingredients

TOPPING
4 tablespoons unsalted butter
3/4 cup (~28 g) packed brown sugar
cinnamon
nutmeg
2-3/4 to 3 cups (275 – 300 g) fresh or frozen cranberries (depends on the size of the pan)
1/4 cup (~28 g) chopped walnuts (optional)
2 ounces (60 mil) fresh orange juice

CAKE
1-1/4 cups (140 g) cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
zest of one orange
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cups (130 g) granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure vanilla extract
1 1/4 cups (300 mil) sour cream

WHIPPED CREAM
1 cup (240 mil) heavy cream
6 tablespoons sifted confectioners sugar
2 tablespoons Grand Marnier or fresh orange juice

Preparation

1. TOPPING: Place the cake pan on a burner and turn it on low. Add the butter, sugar, cinnamon, and nutmeg to the pan and melt. Stir while the sugar mixture continues cooking until it turns a dark brown. Stay with it and don’t allow it to burn. Remove from heat and allow to cool. The butter and sugar will form a crust as it cools.

2. Add the cranberries and walnuts (optional), making sure they fill the bottom of the pan. Pour in the orange juice and tilt the pan to evenly distribute it. Set aside.

3. Preheat the oven to 350° F/175° C.

4. In the small bowl, sift together the flour, baking powder, baking soda, and salt. Add the orange zest and rub it with your fingers to release the oils into the flour. Set aside.

5. In the bowl of the stand mixer on medium speed, cream the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, mixing and scraping down the bowl after each.

6. Add the vanilla and sour cream, and mix thoroughly.

7. Turn the mixture speed to low, and slowly add the flour mixture, mixing for about 10 seconds. Finish folding in the flour with a spatula, taking care to not over mix.

8. Spoon the batter into the pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, until the tester comes out clean. Remove from oven and allow cake to cool on a wire rack for 15 minutes. Turn out onto a plate for serving.

9. WHIPPED CREAM: In the bowl of the stand mixer with the whisk attachment, whip the cream, sugar, and Grand Marnier until you have stiff peaks. Serve on top of slices of the cake.

Other Cranberry Dishes

More Upside Down Cakes From Around the Blogs

Simply Recipes – Plum Upside Down Cake

David Lebovitz – Orange and Cardamom Upside Down Cake

Cook Almost Anything At Least Once – Banana Upside Down Cake

Smitten Kitchen – Caramel Walnut Upside Down Banana Cake

Thanks for reading this blog through a feed! Copyright © 2005-2010 Andrea Meyers: cooking, gardening & four hungry guys.

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