hey
say imitation is the sincerest form of flattery. If that is the case Madame
Tatin would be very pleased. The reason I mention Madame Tatin,
one of two
sisters who ran a hotel in the Sologne (Loire) region of France around the turn
of the 20th century, is that she created the Tarte Tatin. And the Tarte Tatin is the
dessert that led to the creation of the American Upside Down Cake.
Looking at
these two dishes (Tarte Tatin and the Upside Down Cake) the similarities are
obvious; both consist of caramelized fruit topped with pastry that is baked in a
skillet (frying pan), and both are inverted after baking so the fruit is on top.
But there are differences. The Upside Down Cake does not limit itself to
using just one type of fruit as the Tarte Tatin does with apples, and while
the Tarte
Tatin tops its apples with a puff pastry or a sweet pastry, the Upside Down Cake
uses a cake or cake-like batter.
In the 1930s the upside down cake that
set the standard was the Pineapple Upside Down Cake. Since then many
versions of this cake have been created and this recipe for Cranberry
Upside Down Muffins is one example. Although made in muffin tins, it
follows the basic concept of all upside down cakes, that is, fruit on the
bottom and a batter on top. We start this recipe by cooking fresh cranberries
with sugar, orange juice and zest to make a glistening thick sauce. This
sauce is evenly divided
among the muffin tins. The next step is to make the batter, which follows
the simple muffin batter principle of using just two bowls. One bowl for
the dry ingredients and one bowl for the wet ingredients. No mixer is
needed. The wet and dry ingredients are simply stirred together and then
the batter is
placed on top of the cranberry sauce. Once the muffins are baked, they are
inverted so you have the cranberry sauce on top with a lovely moist
cake-like batter underneath.
These muffins are lovely warm from the oven and make a great
brunch dish, especially during the holiday season when fresh cranberries are in
season.
Preheat oven to 400 degrees F (205
degrees C). Place rack in the middle of the oven. Butter well or
spray, with a non stick vegetable spray, 12 muffin tins.
Cranberry Sauce: In a medium sized saucepan
place the cranberries, sugar, orange juice (or water), and orange zest. Cook over
medium heat, stirring frequently, until the sugar dissolves and the cranberries
start to pop open, about 10 minutes. Remove from heat and set aside to cool
slightly while you
make the batter.
Muffin Batter: In a large mixing bowl,
combine the flour, sugar, baking powder, and salt.
In a separate
bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter.
Add the milk and egg mixture to the flour mixture. Stir just
until combined. Do not over mix the batter or the muffins will be tough when
baked.
Evenly divide the
cranberry mixture among the 12 well greased muffins cups and then evenly spoon
the batter over the cranberry sauce.
Place in the oven and bake for about 15 to 20 minutes, or
until very lightly browned and a toothpick inserted in the center comes out
clean. Place on a wire rack to cool for about 2 minutes, and then invert them
onto a cooling rack so the the cranberry topping is face up..
Makes 12
regular-sized muffins.
Source:
Sher, Gail. 'From
a Baker's Kitchen'. Aris Books. Berkeley: 1984.
Cranberry Sauce:
1 1/2 cups
(170 grams) fresh or frozen cranberries
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