A Festive Showstopper: Cranberry Takes Centre Stage
While roast turkey traditionally dominates Thanksgiving tables across the UK, a spectacular dessert is challenging for the spotlight. Food writer Helen Goh's cranberry, orange and ginger upside-down cake transforms the tart berry from supporting act to main event. This visually stunning creation features ruby-red cranberries gleaming over a tender, fragrant crumb, offering a perfect balance of sweet and sharp flavours that will impress any festive gathering.
Creating the Perfect Cake: Method and Ingredients
The magic begins with a spiced caramel base. In a small saucepan, combine 60g unsalted butter, 100g light brown sugar, 1 tablespoon fresh orange juice, 2 teaspoons finely grated ginger, and ⅛ teaspoon flaky sea salt. Cook this mixture over medium-low heat until it becomes glossy and bubbles appear. This fragrant caramel gets poured into a prepared 20cm round cake tin (at least 5cm deep, not springform), lined with baking paper. 250g fresh or frozen cranberries get scattered evenly over the caramel layer. A crucial note for bakers: if using frozen cranberries, do not defrost them first.
For the cake batter, sift together 150g plain flour, 1 teaspoon baking powder, ¼ teaspoon bicarbonate of soda, and ¼ teaspoon fine sea salt. In an electric mixer, beat 120g room-temperature unsalted butter, 150g caster sugar, and the finely grated zest of one orange until pale and creamy. Add 2 large eggs one at a time, beating well after each addition. Don't worry if the mixture appears to curdle at this stage - it will come together. Beat in 2 teaspoons vanilla extract, then alternately add the dry ingredients and 120g full-fat soured cream in three batches on low speed. The soured cream ensures every bite maintains that perfect balance of sweet, sharp and soft textures.
Baking and Serving Your Masterpiece
Once the batter is evenly mixed, spoon it over the cranberry layer in the tin and smooth the top with a spatula. Bake in a preheated oven at 195C (175C fan)/380F/gas 5½ for approximately 50 minutes. The cake is ready when a skewer inserted into the centre comes out clean. After baking, transfer the tin to a wire rack and leave to cool for at least 30 minutes before carefully inverting onto a serving platter. Peel away the baking paper to reveal the beautiful jewel-like cranberry topping. Serve warm or at room temperature with pouring cream, extra soured cream or vanilla ice-cream for the ultimate festive treat. Preparation takes just 10 minutes with cooking completed in about 1 hour 15 minutes, plus cooling time, serving 8-10 lucky guests.
