Torta di mirtilli rossi [Guest post]

credits: Jennifer – “Seasons and suppers” blog

Con il guest post di oggi entro ufficialmente in clima “di festa”, non so per quale motivo ma i mirtilli rossi mi fanno subito pensare al Natale, sarà il colore, sarà il sapore acidulo che si sposa a meraviglia con molti ingredienti di stagione di fatto questa ricetta l’archivierei nella sezione cibo confortevole, di casa, di famiglia.

Ringrazio Jennifer del blog Seasons and Suppers per questa deliziosa torta rovesciata di mirtilli rossi, vi anticipo che la rivedremo presto nella rubrica dedicata ai backstage delle foto di food: “How to – dietro le quinte” quindi, non perdete di vista i prossimi articoli!

Ciao, sono Jennifer e cucino ricette di stagione nella bellissima città di Muskoka, Ontario, Canada. Seasons and Suppers è il mio diario di cucina, dove ho la possibilità di condividere con i lettori ciò che preparo tutto l’anno. Vi aspetto, passate a trovarmi:

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credits: Jennifer – “Seasons and suppers” blog

Nella regione in cui vivo, Ontario, c’è una grande produzione di mirtilli rossi tant’è che al momento del racconto, ad Ottobre, si tiene anche il  “Festival del mirtillo” pertanto mi è sembrato opportuno fare una ricetta che celebrasse questo ingrediente.

Questa torta si può fare sia con mirtilli freschi che con mirtilli congelati. Se li usate congelati dovete  scongelarli prima dell’uso, altrimenti, se li utilizzerete freddi in questa ricetta, il topping salirà durante la cottura. A parte questo piccolo accorgimento, si tratta di una semplice, bella e gustosa torta.

Perfetta per la colazione, per il brunch o per un tè in quanto è leggermente dolce. La torta è saporita ma non estremamente dolce e il topping è dolce il giusto per bilanciare l’acidità dei mirtilli. Mi raccomando, utilizzate farina per dolci, in Canada questo tipo di farine hanno un basso contenuto di proteine (8-9%) sono farine morbide.

credits: Jennifer – “Seasons and suppers” blog

Original version

Hello! My name is Jennifer and I am cooking my way through the seasons in beautiful Muskoka, Ontario, Canada. Seasons and Suppers is my online food and cooking diary, where I get a chance to share what’s cooking in my kitchen throughout the year. Thanks for stopping by!

In the region of Ontario, Canada where I live, cranberries are plentiful. There is a large producer of cranberries here, as well as a local “Cranberry Festival” that takes place at harvest time, each October. It seemed fitting to do a recipe celebrating the cranberry.

You can make this cake with either fresh or frozen cranberries. If you need to use frozen, you MUST thaw before using, as adding frozen cranberries to the topping mixture will cause it to seize up. Other than that, this is an easy, beautiful and tasty cake.

This is a perfect breakfast, brunch or tea cake, as it is mildly sweet. The cake itself is light and flavourful and the topping has just enough sweet to balance the tartness of the cranberries. Cake flour should be used for the cake. Cake flour in Canada is a low-protein (8-9%) soft flour.

credits: Jennifer – “Seasons and suppers” blog

Cranberry Upside Down Cake

Topping

1. 1/2 cup (1 stick) butter
2. 1 1/2 cups white granulated sugar
3. 2 Tbsp. orange juice (or water)
4. 1 tsp. cinnamon
5. 4 cups fresh cranberries, rinsed, picked over and at room temperature (or frozen cranberries that have been thawed and are at room temperature)

Cake

1. 1 1/2 cups cake (soft) flour
2. 1/2 tsp. baking soda
3. 1/2 tsp. fine  salt
4. 6 Tbsp. butter, at room temperature
5. 1/2 cup white granulated sugar
6. 1/2 cup light brown sugar, packed
7. 2 large eggs
8. 3/4 cup sour cream
9. 1/2 tsp. orange zest
10. 1 tsp. vanilla extract

1. Preheat oven to 350°F.
2. Generously grease an 8 or 9-inch springform pan. Wrap the outside with foil to prevent leaking and set on to a baking sheet. Set aside.
3. Prepare topping: Melt butter in a medium saucepan over medium-low heat. Add  sugar, orange juice and cinnamon. Cook over medium-low heat, stirring often, until sugar dissolves, about 4-5 minutes. Stir in cranberries. Pour topping mixture  into prepared pan and spread evenly. Set aside.
4. For the cake:  Sift together the flour, baking soda and salt. Set aside.
5. In a large bowl or the bowl of a stand mixer, beat butter together with the granulated and brown sugars on medium speed until smooth and fluffy, about 1 minute. Add eggs, one at a time, mixing well after each addition. On low speed, add half of the flour mixture. Mix until combined. Add all of the sour cream, the orange zest and vanilla. Mix until combined. Add the remaining flour mixture. Mix until smooth. Transfer batter to the pan, spreading evenly over the cranberries.
6. Bake at 350 degrees F. until golden brown, the edges just begin to pull away from sides and toothpick inserted in center of the cake comes out clean, about 55 to 65 minutes (*cooking time will vary depending on oven/pan etc Check often after 50 minutes and be sure it is set in the middle before removing from oven). Set pan on a cooling rack for 10 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and pan bottom. Replace any cranberries that fall off.  Dust with icing/confectioners sugar, if desired. Keeps well for several day covered, at room temperature.

 

credits: Jennifer – “Seasons and suppers” blog