Noël Une histoire de Maple-cranberry upside-down cake
cinnamon to a boil. Remove from heat, stir in 1-1/2 cups of the cranberries and set aside. 3. In a bowl, mix together the flour, baking soda and salt. Set aside. 4. Using a stand mixer, cream the remain- ing butter with the sugar until smooth. Beat in the egg and vanilla extract. 5. Add the flour mixture and the milk, mix- ing until just combined. 6. In a round cake pan, pour in the cran- berry-maple syrup mixture so it covers the bottom. Add the cake batter and bake for 25 minutes or until a knife or toothpick inserted into the middle comes out dry. 7. Let cool in the pan for 20 minutes. Run a spatula around the edges to loosen the cake from the pan, and flip over onto a serving plate. 8. Place the remaining cranberries on top of the cake and serve as is or with a scoop of vanilla ice cream.
This tart, easy-to-make cake is as deli- cious as it festive. Serve it as is or with a scoop of vanilla ice cream. Start to finish: 45 minutes (20 minutes active) Servings: 10 to 12
Ingredients • 1 cup maple syrup • 1/2 cup butter • 1/2 teaspoon cinnamon
Joyeuses Fêtes
• 2 cups fresh cranberries (You can use frozen, just be sure to thaw them before starting) • 1/2 cup white sugar • 1 egg
• 1 teaspoon vanilla extract • 1-1/4 cups all-purpose flour • 1-1/2 teaspoons baking soda • 1 pinch of table salt • 1/2 cup milk
Bijouterie Cadieux Enrg. 550, rue Principale, Lachute 450-562-6211 Jocelyne CADIEUX, propriétaire
Directions 1. Preheat the oven to 350 °F (175 °C) 2. In a pot, bring the maple syrup, two tablespoons of the butter and the
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