These individual cakes are perfect for the holiday season. Not only are individual cakes more special – they are easy to make!
I chose to showcase these tart jewel-like berries because I find that they are underrated in the baking world. In addition to being red and festive, they are inexpensive, readily available and lend a wonderful tartness to make this dessert not overly sweet. If you are not a fan of cranberries, you may interchange them for any other berry such as raspberries or blueberries or even with diced up apples or pears with a pinch of cinnamon.
Cranberry Upside down Cakes
Makes 12 individual cakes
2 cups frozen cranberries
3 Tbsp butter
⅓ cup sugar
1 cups all purpose flour
⅓ cup ground almonds
1 tsp baking powder
¼ tsp salt
⅓ cup softened butter
¾ cups granulated sugar
¼ cup brown sugar
½ cup sour cream
1 tsp vanilla
1 tsp almond extract
- Preheat oven to 350° and generously butter the muffin pan.
- In a frying pan or saucepan over medium to high heat, combine the cranberries, butter and sugar and cook until the liquid from the cranberries reduces and gets syrupy. Approximately 7-10 min. Let cool.
- Divide the cranberries evenly between the greased muffin pan.
- Measure dry ingredients in a bowl and set aside.
- In separate bowl, cream the butter with the granulated sugar and brown sugar until fluffy and combined.
- Whisk in the eggs one at a time.
- Whisk in the sour cream, vanilla and almond extract.
- Stir in the dry ingredients all at once, until combined.
- Using a spoon, divide the batter evenly between the muffin pan.
- Bake for 10-12 min or until the centre is springy to the touch and a toothpick comes out clean.
- Let cool in pan. Using a small knife, cut around the edges to loosen the cake. Turn muffin pan over and the cakes should come out of the pan.
- Dust with icing sugar before serving for a snowy touch.
Andreja Juknevicius is a Pastry Chef based in Toronto. After graduating from University, she followed her passion for baking and studied at Le Cordon Bleu in Paris, France. Her experience includes working at a top pastry boutique in Paris, as well as creating dessert menus for some of the finest restaurants in the city.