CAKE IN THE HOUSE

Too many cranberries? Pair them with caramel for a treat that virtually demands a hefty dollop of cream.

Sarah Kieffer

CRANBERRY CARAMEL UPSIDE-DOWN CAKE Serves 8 170ml vegetable oil 300g granulated sugar, plus more for sprinkling 3 large eggs, room temp 120ml sour cream, room temp 2 tbsp lemon juice 1 tbsp pure vanilla extract ½ tsp baking powder ¾ tsp salt ¼ tsp baking soda 250g plain flour FOR THE CRANBERRY CARAMEL TOPPING: 70g unsalted butter, room temp 65g granulated sugar 65g brown sugar 300g fresh cranberries Whipped cream (optional) 1 Preheat the oven to 180C/Fan 160C/ Gas 4. Meanwhile, grease a 23cm spring-form baking tin and line the bottom with baking paper. 2 In a large bowl, whisk together the oil, sugar, eggs, sour cream, lemon juice, vanilla, baking powder, salt, and baking soda. Stir in the flour with a spatula, then switch to a whisk and whisk…

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The Simple Things (Digital) - 1 Issue, December 2024

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