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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - CAKES |
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CHANA'S CRANBERRY
UPSIDE-DOWN CAKE (PARVE) |
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INGREDIENTS: |
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¾ cup Light Brown Sugar
4 Tbs. of Unsalted Margarine (PARVE-KOSHER)
2 cups of Orange Juice, fresh
1 oz. Cranberries, of fresh or frozen
¾ cup of Flour, whole-wheat (sift)
¾ cup Flour, all-purpose (sift)
2 tsp. Baking Powder
¼ tsp. Salt
2 Eggs, large
1/3 cup of Canola Oil
1 cup of Sugar, granulated
1 tsp. of Vanilla Extract
½ cup of Parve Creamer
Whipped cream (Parve) |
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INSTRUCTIONS: |
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- Preheat oven to 350°F.
- Heat brown sugar, 2 tablespoons margarine and 2
tablespoons orange juice in a large (12-inch)
cast-iron or regular skillet over medium heat,
stirring constantly, until the margarine melts
and the mixture starts to bubble.
- Let cool.
- Coat the sides of the skillet with cooking
spray.
- Bring the remaining ¼ cup orange juice and
cranberries to a simmer in a medium saucepan,
stirring often, until about half the cranberries
have popped.
- Pour evenly over the cooled brown sugar mixture
in the skillet.
Whisk whole-wheat flour, all-purpose flour,
baking powder and salt in a medium bowl.
- Separate egg whites and yolks.
- Place the yolks in a large bowl and add the
remaining 2 tablespoons margarine, oil,
granulated sugar and vanilla.
- Beat with an electric mixer or stand mixer on
medium-high speed until light and fluffy.
- Stir in the flour mixture alternately with parve
creamer, using a rubber spatula, starting and
ending with the flour.
- Stir just until the flour is incorporated.
- Beat the egg whites in a clean dry mixing bowl
with clean dry beaters on medium-high speed
until they hold soft peaks.
- Fold one-third of the egg whites into the
batter, then gently fold in the rest until
almost no white streaks remain.
- Spread the batter over the cranberries.
- Bake until the top is golden brown and the cake
pulls away from the sides of the pan, 30 to 40
minutes.
- Let cool in the pan on a wire rack for 15
minutes.
- Run a knife around the edge of the pan and
carefully invert the cake onto a serving plate.
- Let cool for at least 30 minutes more before
serving.
- Serve warm or room temperature. (Tastes better
warm.)
Top with whipped cream, if desired.
CHEF’S NOTE: This basic recipe is very versatile and
can be made with apples, pears, peaches, plums or
any full-flavored, slightly acidic fruit. Just
arrange the fruit in the skillet before you pour the
batter over it.
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Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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