Cran-Raspberry Upside Down Cake
with Raspberry Whipped Cream.
First make the caramel.
I played with my new toy.. but I didn't trust it fully, so I used my thermapen to check to 360F.
Mixed the eggs with a portion of the sour cream and vanilla extract.
Pour the caramel onto the pan and frozen cranberries on top.
Mixed in the cake batter and baked directly on baking stone.
OH NOoooo!!! Cranberries burnt!!!!
Maybe directly on baking stone too hot?
Or my caramel too overcooked to begin with??!
Threw into dustbin and bake again!
REDO... the caramel again.
This time I cooked till only 300F and it's already on amber side.
Then I mixed in cranberries and cake batter.
Placed pan on baking sheet and onto the baking stone.
Used the baking sheet as heat barrier...
Sorry for lack of photos in between..because remaking a Q&E cake is extremely frustrating..!
I had a hard time finding seedless raspberry preserves.
I could only find the diabetic versions.. but this brand is quite good. Doesn't taste like diabetic.
Melt the jam into liquid to brush on top of cake.
Hot out from oven...
Now this is better isn't it? Not burnt anymore!
But my frozen cranberries not all red as in the book though.
Peep inside the cake.
I skipped the Raspberry Italian Meringue topping and replaced with Raspberry Whipped Cream...as suggested as variation.
The cranberries are on the tart side..but pairs very well with the cake and I like it. However, I would have liked it more if it had more cake though. This is a very flat cake. I wished it had more cake..like at least an inch higher? My family liked the cake too..but they weren't too impressed by it..my daughter prefers the apple upside down cake that I baked from Rose's Heavenly Cake Book.
I was supposed to bring it for a gathering, but because I baked a whole lot of other stuff and I couldn't carry them all. Good thing I didn't because my husband had a hard time finding the place and he parked at the wrong car park and we had to walk quite a distance!