Cranberry Upside Down Muffins Recipe & Photo

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

3/4 cup (150 grams) granulated white sugar

1 tablespoon orange juice or water

1 tablespoon grated orange zest

Muffin Batter:

2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (240 ml) milk

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

4 tablespoons (57 grams) unsalted butter, melted and cooled

Orange Zest - The outer skin of the orange which contains the fruit's flavor and perfume.

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