Wednesday, December 31, 2008

Wee Cranberry Upside-Down Cakes

I was poking through my fridge this morning when I realized I still have cranberries that need to be used. When properly stored, cranberries will last a long time in the fridge (up to 2 months), but mine were starting to look a little sad. So I sat down with my morning cup of coffee and awaited direction from my vegan guides. They like offerings of caffeine, so an idea formulated pretty fast.

Individual Cranberry Upside-Down Cakes
  • 1 stick (1/2 cup) non-hydrogenated vegan margarine, at room temp
  • 1/4 cup brown sugar
  • 3/4 cup sugar (divided)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1 1/2 cups fresh cranberries
  • 1 egg replacement (I used Ener-G)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups unbleached flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup nondairy milk (I used almond)
  1. Preheat your oven to 350 degree F. Take 2 TBS of margarine and shmutz it all around inside the cups of a large muffin tin (the kind that bakes 6 big muffins). Keep it nearby.
  2. In a small bowl, combine brown sugar, 1/4 cup of white sugar, cinnamon, and allspice. Use a whisk to incorporate and then divide the mixture evenly among the 6 greased muffin cups. On top of that, arrange the cranberries (1/4 cup of berries per cake) in an even layer.
  3. Cream the remaining 6 TBS of margarine with the remaining 1/2 cup of sugar in a mixing bowl 'til light and fluffy. Add your egg replacement and vanilla and mix to combine.
  4. In another bowl, sift flour, baking powder, and salt together. With your mixer on low, add the flour mixture to the margarine mixture in three batches, alternating with the milk, until well combined.
  5. Spoon the batter evenly into each muffin cup on top of the cranberries and smooth it out with your finger or a small spatula (I recommend your finger, it's a lot more fun). Put your muffin tin on a baking sheet and place it in the oven. Bake your little cakes for about 25 minutes or until a toothpick poked in the center of a cake comes out clean. 
  6. Allow your cakes to cool in the pan on a wire rack for about 20 minutes. Carefully run a thin knife around the edge of each cake and turn them out onto a large plate. Some of the cranberry mixture may stick to the bottom of the tin. Not to worry, just take a spoon and put it back where it belongs.
If you're feelin' frisky, top these babies with a whipped soy topping or drizzle them with a nut cream. Have fun!

3 comments:

Sal said...

Pretty!! Thanks for the idea too, I have some cranberries that I bought before christmas that I shoved in the freezer as I thought they might go off!

jessy said...

i had no idea cranberries would last that long. we used all of ours up, but if i happen to snag some more i'm gonna have to try this recipe, Marni! i looooove cranberries - and upside-down cakes are so scrumptious! this is perfect! thanks!

happy new year to you, too!

Alison said...

I made this recipe with strawberries instead and they were quite yummy.