Imagine a dessert that transforms ordinary ingredients into a culinary masterpiece that looks as stunning as it tastes. This Upside Down Cranberry and Elderflower Cake is not just a recipe; it's a sensory experience that combines the tartness of fresh cranberries with the delicate, floral notes of elderflower. Perfect for impressing guests or treating yourself to a luxurious British-inspired dessert, this cake promises to elevate your baking game and transport your taste buds to a world of pure deliciousness.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: British
Serves: 8 servings
Ingredients
- 2 cups fresh cranberries
- 1/2 cup elderflower cordial
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to prevent sticking.
- In a medium saucepan over low heat, combine the fresh cranberries and elderflower cordial. Cook gently for about 5-7 minutes, stirring occasionally, until the cranberries start to soften and burst. Remove from heat and let cool slightly.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, about 3-5 minutes. You can use an electric mixer on medium speed for best results.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; a few lumps are okay.
- Spread the cooked cranberry and elderflower mixture evenly over the bottom of the prepared cake pan.
- Pour the cake batter over the cranberries, spreading it evenly to cover the fruit.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate while it is still warm, allowing the cranberries to be on top.
- Let the cake cool completely before serving. This cake is delicious on its own or served with a dollop of whipped cream or crème fraîche.
Tips
- Use room temperature ingredients: Ensure your butter, eggs, and other ingredients are at room temperature for a smoother, more consistent batter.
- Don't overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake light and tender.
- Watch the baking time: Every oven is different, so start checking your cake around 35 minutes to prevent over-baking.
- Cooling is crucial: Allow the cake to cool in the pan for 10 minutes before inverting to help the cranberry topping set properly.
- Serve at room temperature: This cake tastes best when it's not too cold, allowing the flavors to fully develop.
- Get creative with toppings: A dollop of whipped cream or a sprinkle of powdered sugar can add an extra touch of elegance.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 130mg
