Cranberry Orange Upside Down Cake
AndreaMeyers has cooked this"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." - AndreaMeyers
10
- 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
- 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
- 1 cup (240 mil) heavy cream
- 6 tablespoons sifted confectioners sugar
- 3 tablespoons Grand Marnier or fresh orange juice
