Cranberry Upside-Down Sour Cream Cake Recipe
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Cranberry Upside-Down Sour Cream Cake
1/2 cup Butter, plus
6 tbsp Butter
2 cup Granulated sugar
2 tbsp Water
1 tsp Cinnamon
4 cup Cranberries - (12 oz) rinsed, picke
1 1/2 cup Cake flour
1/2 tsp Baking soda
1/2 tsp Aalt
1/2 cup Light brown sugar -, (packed)
2 Eggs
3/4 cup Sour cream
1 tsp Vanilla extract
Melt 1/2 cup butter in small saucepan. Add 1 1/2 cups granulated
sugar, water and cinnamon. Cook, stirring until sugar dissolves, about 3
minutes. Stir in cranberries. Pour mixture into generously greased
9-inch springform pan and spread evenly. Wrap outside of pan with foil to
prevent leakage and place pan on baking sheet. Set aside.
Sift flour, baking soda and salt. Set aside.
With mixer on medium-low speed, mix remaining 6 tablespoons butter,
remaining 1/2 cup granulated sugar and brown sugar until smooth and
fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each
addition. On low speed, add 1/2 flour mixture and mix until well
combined. Add sour cream and vanilla and mix until well combined. Add
remaining flour mixture and mix until smooth.
Pour batter over cranberries in springform pan and spread evenly. Bake
at 350 degrees on middle rack of oven until cake is golden brown or
toothpick comes out clean, about 50 minutes. Set on rack to cool 10
minutes. Run knife around edge to loosen cake. Invert onto plate.
Remove foil, ring and springform pan bottom.
Can be made up to 2 days ahead and kept at room temperature, covered
airtight. To serve, cut into wedges.
Yields 14 to 16 servings.
Each of 16 servings: 292 calories, 193 mg sodium, 58 mg cholesterol, 13
grams fat, 43 grams carbohydrates, 2 grams protein, 0.31 gram fiber
Recipe Source:
Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 523 Calories; 43g Fat (72.8%
calories from fat); 2g Protein; 34g Carbohydrate; trace Dietary Fiber;
137mg Cholesterol; 463mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 8 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Serves: 16 |
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If you want to shed a few pounds and improve your overall vitality, then, as any dietician will tell you, you need to eat a specially designed well-balanced daily routine. Ideally, this ought to incorporate five standard portions of grains, fruit and vegetables a day and also involve the correct proportion of carbohydrate, fat, and proteins.
When devising a meal plan, it is important to also try to decrease your consumption of refined carbohydrate, salt and fats.
When people first start dieting, they usually look at supermarket and brand name food products known as 'low-fat'. This is frequently foolish, given that a food may well be moderate in fats, but also contain excess calories and carbs.
Try drinking more water. We all need water , it is necessary for our body's health and is void of fat. It also fills a dieter's tummy and decreases sensations of hunger. The recommended portions doctors profess that you should consume at least six tumblers of water every 24 hours.
As an alternative to focusing on which junk foods that you really should eliminate from your meal plan, look at the healthy foods that you are able to add to your dietary regime. If you can insert a few nourishing grains and vegetables into your diet, you'll discover that you feel more satisfied and have a substantially reduced risk of giving in to those damaging mid-morning munchies.
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