This delicious, clean eating skillet cranberry upside down cake is


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In a large bowl, whisk together the cornmeal, flour, baking powder, orange zest, ground fennel, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1 ½ cups plus 1 tablespoon butter and remaining 1 ½ cups sugar for 4 to 5 minutes on medium-high speed, until light and fluffy.


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Grease the inside of a 9-inch round cake pan with the remaining two tablespoons of butter, making sure to get the sides of the pan. Sprinkle the remaining ¼th cup of sugar on top of the butter on the base of the cake pan. Then, slice the oranges into ¼-inch slices and place them in a single layer over the sugar.


This delicious, clean eating skillet cranberry upside down cake is

In the mid-19th century, cooks baked skillet cakes in cast-iron skillets, often with a layer of seasonal fruit such as apples, berries, or stone fruit sitting beneath the batter.


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In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber.


Upside Down Orange Cake

Arrange orange wheels on top of brown sugar mixture in a single, tight layer. Step 4. In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla.


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Instructions. Preheat the oven to 350 F and line an 8″x8″ standard baking pan with parchment paper, allowing the ends of the paper to overhang on the sides. Whisk together the melted butter with the brown sugar, and then pour this mixture all over the bottom of the prepared pan.


Tangerine UpsideDown Cake Recipe

For the cake. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom if using; set aside. In a separate bowl, whisk together the eggs and sugar. Add the oil, sour cream, vanilla extract, orange juice, and zest until smooth, about 30 seconds to 1 minute.


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Preheat the oven to 350° degrees F. Sift together the flour, baking powder, and salt. Liberally butter a 9 inch cake pan. Cream together the butter, sour cream, and orange zest. Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and.


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Make the Caramel: Step 3: Spray a 9 inch round pan with cooking spray and the line with parchment. Set aside, and preheat oven to 325°F convection (with the fan) or 350°F conventional (no fan). Step 4: Make the caramel, which will be your first layer in the pan. To do this, melt butter in a small sauce pot.


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Place 4 tablespoons of butter into a 9-inch cake pan and place it in the oven to melt. Remove the pan from the oven and brush the butter up the sides of the pan. Sprinkle the sugar evenly across the butter. Arrange the orange slices by starting in the center and creating a spiral out to the edges of the pan.


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In a bowl, beat sugar, orange zest, and eggs together until pale yellow, and slowly pour in olive oil to prevent the batter from splitting. Add in vanilla extract and mix well. Next, add in all-purpose flour, almond flour, baking powder, and salt and, without over-mixing, stir until combined. Pour the batter over the oranges and bake in a 350.


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Prepare for baking: Preheat the oven to 350F. Process the oranges: Cut the remaining orange into pieces. In a food processor, process the whole orange with the skin on until almost pureed. Set aside. Assemble the cake batter: Add the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.