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Cranberry upside-down cake & white chocolate coulis

  • Preparation:
    20 minutes + 10 minutes for coulis
  • Cooking:
    45 to 55 minutes
  • Servings:
    6 to 8
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Ingredients

Upside down cake

  • Butter and flour for the cake mold
  •  2 cups (500 ml) fresh or frozen cranberries
  • 1 1/2 cups (375 ml) brown sugar
  • 1/3 cup (80 ml) melted butter
  • 2 cups (50 ml) all-purpose flour
  • 2 tablespoons (30 ml) baking powder
  • 1 pinch of salt
  • 2/3 cup (160 ml) butter
  • 1 ½ cups (375 ml) sugar
  • 2 eggs
  • 1 teaspoon (5 ml) vanilla
  • 1 cup (250 ml) plain yogurt
  • Zest of an orange

Coulis

  • 2 cups (500 ml) cranberries
  • ½ cup (125 ml) honey or maple syrup
  • 2 tablespoons (30 ml) cornstarch
  • 1 cup (250 ml) cranberry juice
  • 1 ½ cups (125 g) white chocolate pudding

Preparation

Cake

  1. Preheat the oven to 350 ° F (180 ° C).
  2. Butter and flour a 23 x 33 cm (9 x 13-inch) rectangular baking pan.
  3. Place the cranberries in the pan.
  4. Sprinkle the brown sugar and pour the melted butter over the cranberries.
  5. In a bowl, combine the flour, baking powder and salt.
  6. In a mixing bowl, add butter, sugar, eggs and vanilla. Mix until well blended
  7. Add dry ingredients, then stir in yogurt and orange peel. Mix well.
  8. Pour the dough into the mold, over the cranberry mixture.
  9. Bake 45 to 55 minutes in the center rack.
  10. Let cool for 15 minutes before unmolding cake.
  11. Gently place cake on serving platter and serve with cranberry coulis and white chocolate.

Coulis

  1. In a saucepan, bring cranberries, honey or maple syrup to a boil.
  2. Add cornstarch diluted in cranberry juice
  3. Cook on low heat until the cranberries crumble.
  4. Remove from heat, add the white chocolate tablets and stir until completely melted.
  5. Top each portion of cake with this coulis