Cranberry Upside Down Cake - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

I purchased 3 lbs of cranberries and I needed to dispose of them. This cake recipe caught my eye as I was searching for cranberry recipes. I made a few changes and came out with a very nice upside down cake.

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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Comments:

Serves:

8

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

8 Tbsp
unsalted butter, room temperature
1 c
sugar
1/2 tsp
ground cinnamon
1/4 tsp
allspice
1 3/4 c
fresh cranberries
1 large
egg
1 tsp
vanilla extract
1 1/4 c
all purpose flour
1 1/2 Tbsp
baking powder
1/4 tsp
salt
2/3 c
buttermilk (original reciped called for 1/2 cup milk)

Directions Step-By-Step

1
Preheat 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.
2
With 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.
3
Spoon 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.
4
NOTE: 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!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #holiday, #favorite