#CranberryWeek & SRC: Cranberry Upside Down Cake

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Today’s  Secret Recipe Club post comes with a little good-news-bad-news.

Do you want the bad news first?

The bad news as that this post is the final Secret Recipe Club reveal day. I’ve spent 2 1/2 years with this wonderful group of people and I’m sorry to see it come to an end. I’ve made great friends, some even in-person! I know there will be other blogging opportunities that will cross paths with a lot of these wonderful bloggers.

Ready for the good news?

Today’s SRC post helps me kick of #CranberryWeek! Because I don’t want to steal the show from honoring my last SRC assigned blogger, I’ll delve into the brains behind #CranberryWeek tomorrow. (Hope you understand Caroline and Christie), but you can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

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I had no problem finding a recipe that would be the perfect kick-off to #CranberryWeek from my assigned blog this month. Heather of Join Us, Pull Up a Chair happens to love cranberries about as much as I do and my secret Pinterest board had 4 great contenders (and 11 non-cranberry recipes) saved to it! On the cranberry front I debated between Upside Down Cake, Shortbread Cookies, and Muffins. Heather’s Kung Pao Chickpeas and Hot & Sweet Chicken Thighs tempted my savory pallet.

So who is this Heather behind all of those delicious looking recipes? Heather is busy mom of two with a full time job in marketing as well as running an independent sales consultant gig. She started her blog to help organize her recipe hording lifestyle. I can completely relate as the magazine pages tend to pile up in my home, too. Heather grew up helping her mom in the kitchen and has passed on that love of cooking and baking to her kids. She says having her kids in the kitchen helps them be more adventurous in trying new foods – I hope Firecracker will end up being that way, but at age 2 it’s not quite as successful.

The Cranberry Upside Down Cake I settled on was a huge hit. So popular in fact, I made it twice! And it had nothing to do with the fact that I got pulled away from it and didn’t upend it on time and had a non-photography worthy cake. Instead of getting frustrated, I got excited that I’d be getting to make the cake again! The second time, I didn’t allow the kids to derail me and I flipped that cake when the time went off. A successful endeavor for a dessert I brought to the church to support their ministry of feeding the hungry once a week. (But not before stealing just one more piece for myself. I mean, I did need to do a quality check before serving others!)

Cranberry Upside Down Cake

Ingredients:

  • 8 tbsp butter, softened, divided use
  • 1 C sugar, divided use
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 3/4 – 2 C fresh cranberries
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 C flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C milk

Steps:

  1. Preheat oven to 350 degrees F.
  2. Spread 2 tbsp softened butter along the bottom and sides of an 8″ round or 8×8″ square cake pan.
  3. In a small bowl, combine 1/2 C sugar with the cinnamon and allspice. Pour evenly into the prepared cake pan. Arrange the cranberries in an even layer in the cake pan.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining butter and sugar until fluffy. Add the egg and vanilla and mix until incorporated.
  5. In a small bowl, whisk together the flour, baking powder, and salt.
  6. Add half of the dry ingredients to the stand mixer, mix until combined. Add the milk, mixing until incorprated. Repeat with the remaining dry ingredients.
  7. Pour batter into the prepared cake pan. Bake 30-35 minutes, until a knife inserted comes out cleanly. Let cake cool on a wire rack for 20 minutes. Run a knife along the edges and carefully flip out onto a plate.

*This recipe is adapted from Heather at https://joinuspullupachair.com/2011/11/20/cranberry-upside-down-cake/*

Cranberry Upside Down Cake for Secret Recipe Club and #CranberryWeek from Sew You Think You Can Cook

To see the other bloggers who participated in the final Secret Recipe Club click here:

But don’t stop your recipe stumbling there! Check out all of these great cranberry recipes to kick of #CranberryWeek:

Cranberry-Apple Sauce from The Chef Next Door

Cranberry Cornbread from Cindy’s Recipes and Writings

Cranberry Maple Delicata Squash Galette from Caroline’s Cooking

Cranberry Orange Baked Brie from Books n’ Cooks

Cranberry Palmiers from The Bitter Side of Sweet

Cranberry Rosemary Cornbread from Life Currents

Cranberry Snack Cake from Cooking With Carlee

Cranberry Upside Down Cake from Sew You Think You Can Cook

Noreaster from Family Around The Table

Pork Shashlyk and Tkemali from Culinary Adventures with Camilla

Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm

Slow Cooker Cranberry Brisket from Palatable Pastime

Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters

Upside Down Cranberry Cake from Hostess At Heart

CIC: Corn and Peaches

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I’m finally back with the Crazy Ingredient Challenge crew! It’s been half a year since I’ve been able to participate. While I did lose 3 months to our move across the country and lack of internet, usually I simply let it get away from me, not having enough time to pull something together. Often times the 20th of the month simply fell on another posting day for another culinary group and my ability to keep up with a double posting day is fairly lacking. But not this time!

This month’s crazy ingredient challenge was to come up with a dish combining corn and peaches. A perfect combination of summer flavors. I made sure to not only get this event written down in my planner, but also wrote down the day I’d be making the dish in my “to-do” column last week.

I’m not the biggest fan of peaches, (or so I thought) but my husband is and so I thought of him in coming up with an idea. I thought of doing something with the grill, maybe a salsa? And then all of a sudden an idea of cornbread came to me! I’m not sure where the inspiration came from, but I ran with it. I thought about grilling the peaches and then chopping them up into the dough. But let’s be honest, I don’t work the grill and I didn’t want to have to wait for Stuart to get home from work. So, “upside down cake” became the direction I went.

Peach upside down cornbread is such a fun take on the southern classic side dish. And one that makes cornbread that much better. I always find cornbread to be dry and begging for a dunk in honey or barbecue sauce. Not this one, it’s got the sweetness and moisture baked right on top of it!

Oh, and you know that side bar “or so I thought?” We’d picked up white peaches from Whole Foods instead of yellow and surprise! I found them to be amazing. Evidently I much prefer white peaches to yellow. Now I can’t wait to check the farmer’s market for some white peaches!

Peach Upside Down Cornbread

Ingredients:

  • 2 C cornmeal
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 C buttermilk
  • 1 C canned creamed corn
  • 2 tbsp canola oil
  • 1/3 C loosely packed brown sugar
  • 2 peaches, sliced

Steps:

  1. Place a cast iron skillet in the oven. Preheat oven to 450 degrees F.
  2. In a large bowl whisk together cornmeal, sugar, baking powder, salt, and baking soda.
  3. In another bowl whisk together the eggs, buttermilk, and creamed corn. Add the dry ingredients to the wet ingredients, mix until combined.
  4. When oven is preheated remove the skillet. Carefully swirl the oil into the skillet and evenly spread out the brown sugar. Lay the sliced peaches into the skillet, covering the area. Pour cornbread batter over top.
  5. Bake 20 minutes until golden. Allow cornbread to cool in the pan 10-15 minutes. Place a large plate or cutting board on top of the skillet and turn it upside down.

*The cornbread recipe is adapted from Alton Brown at http://www.foodnetwork.com/recipes/alton-brown/creamed-corn-cornbread-recipe.html*

Peach Upside Down Cornbread for #CrazyIngredientChallenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.