The humble upside-down cake has been given a festive twist. Clementine and cranberries form a delicious fruity layer on top of a light sponge cake.
Why you will love this upside-down cake
Firstly what's not to love about an upside-down cake? I know I love them. Not just because they taste amazing but because they are also easy to make. Probably my favourite everyday cake to make after a Traybake.
Despite its simplicity there is something rather special about a cake topped with a sweet fruit layer. You might have noticed there are quite a few on Only Crumbs Remain, the classic Pineapple upside down cake, a seasonal blackberry and almond upside down cake and Chocolate orange upside down cake to name just 3 of them.
Sweet Clementines combined with tangy cranberries give this Clementine and cranberry upside-down cake a bit of a festive feel.
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
To make this cake you will need a 20cm (8in) shallow round cake tin (not loose bottom) and the following ingredients:
- Clementines – You can also use satsumas, mandarin or thick slices of orange if you can not get clementines.
- Cranberries – Fresh or Frozen works well
- Butter – I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt. It should be soft and at room temperature to prevent curdling
- Caster sugar – I use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined, It is a little more flavoursome with light caramel tones.
- Eggs – Large at room temperature and lightly beaten.
- Milk – whole, semi or skimmed is fine use what you have to hand.
- Self-raising flour - I use self-raising flour for convenience in a lot of my baking recipes. (Self-raising flour in the US is a different mix to the self-raising flour we have here in the UK, so if you are based in the US, use plain flour with 1 teaspoon baking powder per 100g (3½oz) plain flour to get the same results )
Substitutions
I used caster sugar to sweeten the fruit layers. I wanted the colour of the fruits to shine through. If preferred you could use light muscovado sugar instead which will give it a more caramelised colour and flavour.
How to serve the cake
This cake is delicious served on its own, warm or cold with a beverage of your choice. It is also really delicious served warm as a dessert with a dollop of cream, ice cream or custard.
How to make Clementine and Cranberry Upside Down Cake Step by Step
Step 1
Melt the butter and sugar together in a small pan then pour into the greased cake tin.
Step 2
Finely grate the zest from two of the clementines. Set aside. Peel all the clementines and cut in half.
Step 3
Arrange the clementines cut side down in the tin.
Step 4
Nestle the cranberries in between the clementines.
Step 5
Cream the butter and sugar together. ABeat in zest, then gradually beat in the egg,
Step 6
Mix in the milk then gently fold in the flour.
Step 7
Carefully spread the cake mixture over the fruit to completely cover.
Step 8
Bake until golden and springy to the touch and a skewer inserted into the centre comes out clean. Turn out to serve.
Clementine and cranberry Upside down cake
Equipment
- 20cm (8in) shallow cake tin (choose a solid tin not loose bottomed)
- fine grater (microplane are best)
- electric hand mixer
- small saucepan
- mixing bowl
- spatula
Ingredients
- 6 clementines
- 50-75 g (2-3oz) cranberries
- 175 g (6oz) butter, softened
- 175 g (6oz) golden caster sugar
- 2 large eggs lightly beaten
- 1 -2 tablespoons milk
- 125 g (4oz) self-raising flour
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease a 20cm (8in) shallow round cake tin.
- Melt 50g (2oz) butter and 50g(2oz) caster sugar in a saucepan stirring until combined. Pour into the base of the prepared tin.
- Finely grate the zest from two clementines and set aside. Peel and cut all 6 clementines in half across the segments. Remove any pips then arrange cut side down in the base of the cake tin. Scatter the cranberries into the tin around the clementines.
- Place the remaining 125g (4oz) soft butter and 125g (4oz)sugar into a bowl and beat together until very pale and fluffy. Add the grated zest and beat again to combine. Gradually add 2 beaten eggs a little at a time, beating well after each addition. Then beat in 1 tablespoon milk.
- Sift 125g (4oz) flour into the mixture. Use a spatula or large metal spoon to fold this in gently. You should have a nice dropping consistency – add a further tablespoon of milk if necessary.
- Carefully spoon the prepared batter over the arranged fruit, spreading out gently to level.
- Bake the cake tin in the centre of the oven for about 40 – 45 minutes until a cake skewer inserted in the centre comes out clean. Once baked, remove from the oven and place onto a cooling rack.
- Allow the cake to cool for 5 minutes before turning out from the tin.
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