Cranberry Upside-Down Cake

Introduce

Chef :

StephieCanCook

Cranberry Upside-Down Cake

This is my variation of a recipe found in our local paper that I have held onto for years. The original recipe is cranberries over a simple vanilla cake. Naturally, it needed to be enhanced with cranberry's soul mate, oranges. A delicious addition to any holiday meal!

Ingredient

8 tbsp (1 stick)

unsalted butter - softened to room temp, divided

1 cup

granulated sugar - divided

1/2 tsp

ground cinnamon

1/4 tsp

ground all spice

2 cup

fresh whole cranberries

large egg

1 tsp

vanilla extract

1 1/4 cup

all-purpose flour

1 1/2 tsp

baking powder

1/4 tsp

salt

1/4 cup

fresh squeezed orange juice

1/4 cup

milk

1 tbsp

orange zest

Cooking instructions

* Step 1

Preheat oven to 350°F. Grease the bottom and sides of a 9" round cake pan with 2tbs of the butter (bottom of pan should have a pretty thick layer, and be sure to get into the corners).

* Step 2

In a small bowl blend together 1/2 cup of the sugar, the cinnamon and the all spice until well combined. Sprinkle all of the mixture evenly into the bottom of cake pan. Arrange cranberries in a single layer on top of the sugar mixture. Set pan aside.

* Step 3

In a large bowl cream remaining 6tbs butter and 1/2c sugar with a hand mixer until fluffy. Add the egg and vanilla. Beat with mixer until well combined. In a separate bowl whisk together flour, baking powder and salt.

* Step 4

With mixer on low, add flour mix in three batches, alternating with juice and then milk (begin and end with flour, fully combining each addition). After last portion of flour mix is incorporated, add orange zest and blend until just mixed in.

* Step 5

Carefully spoon batter evenly over cranberries in pan, spread out evenly and level off the top. Place pan on a baking sheet and place in oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

* Step 6

When done baking, remove from oven, cool cake for 20 minutes in pan on a wire rack. Run a knife around the edges of the cake to loosen. Invert onto cake serving platter, tap the bottom of the pan firmly until center loosens and gently wiggle pan off of cake. NOTE: Don't let cake cool too much before inverting, cranberries may not release completely.