Cranberry Upside Down Cake - Dee Dee's
Diane Hopson Smith
This slightly spicy tart dessert was very perfectly paired with a dollop of sweetened whipped cream.
This will be an excellent addition to our holiday dessert menu this year.
adapted from Everyday food 2003
Photo's are mine.
Hope you enjoy!
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- 8 Tbsp
- unsalted butter, room temperature
- 1 c
- 1/2 tsp
- ground cinnamon
- 1/4 tsp
- 1 3/4 c
- fresh cranberries
- 1 large
- 1 tsp
- vanilla extract
- 1 1/4 c
- all purpose flour
- 1 1/2 Tbsp
- baking powder
- 1/4 tsp
- 2/3 c
- buttermilk (original reciped called for 1/2 cup milk)
1Preheat oven to 350 degrees with rack in center. Melt 2 tablespoons of butter in bottom of 10-inch iron skillet. In small bowl, whisk together 1/2 cup sugar with cinnamon and allspice; sprinkle mixture evenly over bottom of skillet. Arrange cranberries in a single layer on top of sugar mixture.
NOTE: Original recipe called for rubbing bottom and sides of an 8-inch round cake pan with 2 Tbsp butter. When I hear upside down cake I think Iron Skillet. The skillet worked fine for me.
2With electric mixer; cream remaining 6 tablespoons of butter and 1/2 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 mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the buttermilk, until well combined.
3Spoon batter over cranberries in pan, and smooth top. Place skillet on center rack and bake cake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool on wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter. Serve with sweetened whipped cream.
4NOTE: I used 1 cup heavy whipping cream to make whipped topping. I beat until it started forming a peak, add a few tsp of sugar to sweetened and beat until stiff. This was the icing on the cake so to speak. YUMMY!