Cranberry Upside Down Cake
Description
Last night was rushed – this is really getting to be the norm as I’m sure it is in most households. We had Beet and Barley Risotto and some barbecued sausage and if the beet and onion are already chopped, it’s really quite quick. I didn’t even bother opening wine for the risotto, I splashed in some handy apple juice and it worked great. Tonight will be Bacon and Corn Chowder, some bread from a bakery and some snap peas that need to be used up and tomorrow night Brock and I will have to attend another function. This recipe was from the weekend and is borrowed from Everyday Food, it’s nice and tart is would be perfect with a bit of whipped cream.
Ingredients
Cranberry Upside Down Cake
2 T. butter – softened – to grease the pan
Bottom (Top)
1/2 c. sugar AND 1/2 t. cinnamon AND 1/4 t. allspice
1 1/2 – 2 c. cranberries – fresh or frozen
Cake
6 T. butter, softened AND 1/2 c. sugar
1 egg AND 1 t. vanilla
1 1/4 c. flour
1 1/2 t. baking powder AND 1/4 t. salt
1/2 c. milk
whipped cream for serving
Instructions
Preheat the oven to 350 and use the 2 tablespoons of butter to thickly grease an 8 inch round cake pan – use all of it, or the cake won’t come out. In a small bowl, whisk together the 3 ‘bottom’ ingredients and pour them into the greased pan. Tap the pan lightly to spread the sugar mixture around the bottom evenly and then pour in the cranberries and do the same. You should now have an even layer of sugar mixture and cranberries.
In your electric mixer, beat together the 6 tablespoons of butter and the other 1/2 cup of sugar. Add the egg and vanilla and mix well. In a small bowl, whisk together the flour, baking powder and salt and then with the mixer on low speed, alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
Spoon the batter over the cranberries and carefully smooth the top. Place the pan on a cookie sheet (just in case) and bake for about 40 minutes. I baked it until the top was cracking slightly and was glad I did as the cranberries are very moist – if the cake gets slightly overdone, it’s fine, since the bottom/top is so gooey.
Allow the cake to cool in the pan for 20 minutes before turning it out onto a serving platter and allowing it to cool completely.
- Category: Cakes
