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



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