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SOURCE Martha White
NASHVILLE, Tenn., Oct. 24, 2013 /PRNewswire/ -- There is always a moment of anticipation before turning something you've baked out of the pan, but nothing is more rewarding than turning out a beautiful upside-down cake onto your serving plate.
Upside-down cakes strike the perfect balance between festive and familiar. Whether you prefer baking from scratch or taking shortcuts, your friends and family will appreciate the time you spent to make something special.
Mellow pears and cranberries make the perfect sweet and tart topping for Cranberry Pear Upside-Down Almond Cake. Studded with toasted almonds, the moist cake creates another level of flavor that enhances the fruit topping.
For a holiday buffet, Mini Cranberry Chocolate Upside-Down Cakes will look beautiful on a cake stand or plate. Quick and easy to make, your guests will never know you had a head start with a convenient Martha White® muffin mix.
1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1 medium pear, peeled and sliced
1 1/2 cups cranberries, fresh or frozen, thawed, if frozen
1 1/2 cups Martha White® Self-Rising Flour
1/8 teaspoon baking soda
1/2 cup sugar
1/2 cup butter, melted
3/4 cup buttermilk
1 large egg, beaten
1/2 teaspoon almond extract
1/2 cup slivered almonds, toasted and finely chopped
1 cup heavy cream whipped with 1 tablespoon sugar, optional
Makes 12 servings
Contact: Andrea Lindsley (615) 780-3315 Andrea.Lindsley@dvl.com
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