Cranberry Walnut Upside Down Cake

1
Linda Isaacs

By
@YogisMom

Cake can be made one day ahead and kept, wrapped in plastic wrap, at room temperature.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 1 1/2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 stick
    unsalted butter, softened
  • 3/4 c
    granulated sugar
  • 2
    large eggs
  • 1/2 tsp
    vanilla extract
  • 3/4 c
    well shaken buttermilk

How to Make Cranberry Walnut Upside Down Cake

Step-by-Step

  1. Topping:
    ½ stick (1/4 cup) unsalted butter
    ¾ cup packed light brown sugar
    12 ounces fresh or frozen cranberries (do not thaw if frozen)
    ¾ cup coarsely chopped walnuts (3 ounces), toasted
  2. Make cake: Put oven rack in middle position and preheat oven to 350 degrees F.

    Special equipment: a well-seasoned 10-inch cast-iron skillet
    Optional accompaniment: lightly sweetened whipped cream

    Make topping: Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.

    Make cake: Put oven rack in middle position and preheat oven to 350 degrees F.

    Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)

    Bake cake: Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 23 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over the pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

Printable Recipe Card

About Cranberry Walnut Upside Down Cake

Course/Dish: Cakes



Show 1 Comment & Review

25 French Toast Recipes Your Family Will Love

25 French Toast Recipes Your Family Will Love


Perfect for the holidays or for a random Saturday morning, french toast is a family favorite. What can be better than bread dipped in egg and pan-fried to golden brown perfection? Oh yeah – changing it up! By adding fruit, turning it into a casserole, or combining other favorite breakfasts (like cinnamon rolls), the possibilities […]

18 Inexpensive Thanksgiving Dinner Recipes

18 Inexpensive Thanksgiving Dinner Recipes


Preparing a holiday meal can get pricy. However, there are ways to prepare a fantastic holiday dinner while still saving a few dollars. Planning a menu early and shopping sales are two tips. Preparing recipes with budget-friendly ingredients is also key. Potatoes are inexpensive and Hasselback potatoes make an amazing presentation. Turkey is typically the […]

11 Pumpkin Pie Recipes With a Twist

11 Pumpkin Pie Recipes With a Twist


Pumpkin pie is a classic Thanksgiving dessert. Typically flavored with fall spices (like cinnamon, ginger, nutmeg, and cloves), the custard pie is creamy and luscious. The version most aligned to what we think of pumpkin pie first appeared in Amelia Simmons’ American Cookery cookbook in 1796. Since then, pumpkin pie has evolved. Now, there are […]