Cranberry Upside-Down Cake
December 28, 2016
You've got to try this Cranberry Upside-Down Cake. It's simple and deliciously tangy. Great for the holidays or any time of the year. I pairs well with sweetened whipped cream. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
- Prep: 20 mins
- Cook: 1 hrs
- Yields: 8 Servings
Directions
1Preheat oven to 350° F with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together ½ cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
2With an electric mixer, cream remaining 6 tablespoons butter and ½ cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
3Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
Recipe from Martha Stewart, Everyday Food, December 2003.
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