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cranberry-orange topsy-turvy cake

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I found this recipe in the newspaper, courtesy of the Marsh Supermarkets. This is a time-consuming cake but it would certainly be a refreshing change any time of year from the basic pineapple. Photo: Pillsbury.com

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yield 8 -10
prep time 3 Hr
cook time 45 Min
method Bake

Ingredients For cranberry-orange topsy-turvy cake

  • FOR THE FRUIT LAYER:
  • 4 Tbsp
    unsalted butter
  • 1/2 c
    sugar
  • 2 Tbsp
    cherry jelly
  • 3 c
    fresh cranberries or frozen cranberries, thawed
  • FOR THE CAKE LAYER:
  • nonstick cooking spray
  • 2 lg
    eggs
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 c
    unsalted butter, softened
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 1 tsp
    orange zest
  • 1/2 c
    heavy whipping cream
  • 1/4 tsp
    cream of tartar
  • FOR THE TOPPING:
  • 1/2 c
    sugar
  • 1/4 c
    water
  • 1/2 c
    orange marmalade
  • 2 c
    fresh cranberries or frozen cranberries, thawed
  • sweetened whipped cream, optional

How To Make cranberry-orange topsy-turvy cake

  • 1
    Grease the bottom of a 9-inch springform pan. Line bottom of pan with parchment paper; spray with nonstick cooking spray and lightly flour pan. Set aside.
  • 2
    To make the fruit layer, in a medium saucepan, melt 4 Tbsp. butter over medium heat. Add 1/2 cup sugar, the jelly and 3 cups of cranberries. Cook until cranberries are just softened, about 3 minutes. Strain cranberries over a bowl, reserving liquid. Return liquid to saucepan and simmer over medium-low heat until thickened. Set aside to cool. Arrange strained cranberries in a single layer in prepared pan. Pour 1/2 cup of the reduced liquid over the cranberries; discard remaining liquid. Cover and chill while preparing the cake layer.
  • 3
    To make the cake layer, separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large mixing bowl, beat 1/2 cup butter and 1 cup sugar on medium until fluffy. Add vanilla and orange zest. Add egg yolks, one at a time, blending well after each addition. Alternately add the flour mixture and cream to the butter mixture, beating on low after each addition just until combined.
  • 4
    Thoroughly wash the beaters. In a small mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Fold beaten egg whites into cake batter. Gently spoon batter over chilled cranberries in pan, spreading evenly. Bake in a preheated 350-degree oven, on the middle rack, for 45 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Using a small sharp knife, loosen the cake around the edge of the pan. Invert the cake onto a serving plate. Cool for 30 minutes.
  • 5
    Meanwhile, to make the topping, in a medium saucepan, combine 1/2 cup sugar and water. Cook and stir over medium heat until sugar dissolves. Stir in marmalade; cook and stir 4 minutes more. Stir in 2 cups cranberries. Continue cooking, stirring gently until cranberries are slightly softened, about 5 minutes. Set topping aside to cool and thicken while the cake cools.
  • 6
    Serve cake warm with cranberry topping spooned over each piece. Top with whipped cream, if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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