I had some left over cranberries from the plum cake baking marathon. When I came across this recipe, I had to try it out, atleast once! I have omitted the all spice mentioned in the original cranberry upside down cake and just stuck with cinnamon.
Ingredients
6 tablespoon unsalted butter
1 cup sugar
1/2 teaspoon ground cinnamon
1 3/4 cups cranberries
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
How To
Preheat the oven to 350 degrees. Grease an 8-inch round cake tin liberally with butter. In a bowl, whisk 1/2 cup of sugar and cinnamon together. Sprinkle this evenly on the bottom of the pan and then arrange the cranberries in a single layer. Keep aside.
Cream butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and beat until combined. In another bowl, whisk together flour, baking powder and salt. Add the flour mixture to butter mixture in three batches, alternating with the milk, all the while beating on slow speed. Spoon this batter over the cranberries and smoothen out the top. Bake the cake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack. Once cooled, run a knife around the edge of the cake and invert onto a plate. I had a slice as soon as I could it was just amazingly yummy! Its a definite thumbs up for this cranberry upside down cake from me!
Source: www.marthastewart.com
Cranberry Upside Down Cake, from the left over Christmas stash!
