307. Cranberry Up-Side Down Cake

Upside down cakes are so much fun.

The fruit caramelizes to an amazing richness and the flavor is so very intensified.

In this cranberry upside down cake, the fruit simmers in a spicy sugar mixture to deliver a cosy and warming taste very different from refreshing summer cakes. A dollop of whipped cream on top of a slice when serving is perfectly complementary to the spice flavor.

I have made an apple up-side down cake before, and thoroughly intend to explore the vast options the upside-down cake offers.

Note that I had used a 23 cm cake pan, so I doubled the original recipe from Everyday Food.

Ingredients:

3/4 cup butter,soft

1 1/4 cup sugar

1 tsp cinnamon

1/2 tsp allspice

3 1/4 cups fresh cranberries

2 large eggs

1 1/2 tsp vanilla extract

2 1/2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

1 cup milk

Method:

Preheat oven to 350F with rack in center.

Rub the bottom and sides of an 23 cm (9 inch) round cake pan with 3 tablespoons butter.

In a small bowl, whisk together 3/4 cup sugar with the cinnamon and allspice.

Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

With an electric mixer, cream remaining butter and 1 cup sugar until light and fluffy.

Add eggs and vanilla; beat until well combined.

In another bowl, whisk together flour, baking powder, and salt.

With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon 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 40 minutes.

Let cool on a wire rack for 10 minutes.

Run a knife around edge of cake; invert onto a rimmed platter.
Chill before serving, with a dollop of whipped cram.

 صحة و عافية