After returning home from a glorious week in central and Tampa Bay area of Florida, I have been in a rush to bake and blog! So here is my review of the Cran-Raspberry Upside Down Cake from The Baking Bible. The cake is accompanied by Rose's heavenly Raspberry Italian Meringue.
The cranberry topping consists of a simple caramelized sugar syrup that is poured into the bottom of the prepared cake pan. I had frozen these cranberries previously--so they were just waiting for the chance to star in this delicious recipe! Here a handful of them are strewn over the caramel.
The cake batter was thicker than I expected! Full of sour cream, it must be spread on top of the berries in the pan, not poured.
The cake is brushed with raspberry glaze when it emerges from the oven. Seedless raspberry jam is also beaten into the heavenly Italian Meringue, which is served in dollops on the side.
This cake is wonderful! The cake is firm and moist, reminiscent of a Southern-style pound cake. The tart cranberries are the perfect foil for the sweet glazed cake.
My favorite part might be the Raspberry Italian Meringue! A hot sugar syrup is beaten into meringue and then flavored with raspberry. Note to self--next time make a double batch of the meringue!
This recipe is comparatively simple to prepare and includes a rhubarb variation with strawberry glaze. I will have to try that one when my friend Barbie's rhubarb crop is ready this summer!
NEXT UP: STRAWBERRY SHORTCAKE GENOISE for Easter!
Thanks so much for stopping be and leaving comments!
My favorite part might be the Raspberry Italian Meringue! A hot sugar syrup is beaten into meringue and then flavored with raspberry. Note to self--next time make a double batch of the meringue!
This recipe is comparatively simple to prepare and includes a rhubarb variation with strawberry glaze. I will have to try that one when my friend Barbie's rhubarb crop is ready this summer!
NEXT UP: STRAWBERRY SHORTCAKE GENOISE for Easter!
Thanks so much for stopping be and leaving comments!
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