Cran-raspberry upside-down cake from The Baking Bible by Rose Levy Beranbaum

  • cranberries
  • sour cream
  • superfine sugar
  • all-purpose flour
  • butter
  • raspberry preserves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joanhuguet on February 24, 2015

    Unfortunately, this one did not work for me. I felt that the caramel and the sweet raspberry jam overpowered the bracing acidity that I want in a cranberry dessert. The cake texture was a bit odd and dense, as well. More baking powder needed, I think.

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