I found this in Parade magazine and made it for my kids and me when they were visiting over Christmas break. It was delicious and we decided it was definitely "a keeper".
Cranberry Upside-Down Cake
- 1 1/2 cups fresh cranberries (I used canned whole because I had them)
- 2 Tbsp chopped walnuts
- 1 tsp grated orange rind
- 1/2 cup butter, softened and divided
- 1/2 cup packed brown sugar
- 2 Tbsp freshly squeezed orange juice (I used a blood orange that I had)
- 1/4 tsp cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup granulated sugar
- 1 tsp vanilla extract (used some from Madagasscar that was on hand)
- 1 egg
- 1/2 cup fat-free buttermilk (I used regular 2% milk)
For the glaze
- 1 cup confectioner's sugar
- 1 tsp melted butter
- 2 Tbsp freshly squeezed orange juice
How do we make this classic?
- Preheat oven to 350 F. Coat a 9-inch square or a 9- or 10-inch round baking pan with cooking spray and dust with flour
- Combine cranberries, walnuts and orange rind in a small bowl. In a saucepan, melt 2 Tbsp butter over medium. Stir in brown sugar, orange juice and cinnamon. Cook for 3 minutes, stirring constantly. Pour into your pan. Sprinkle cranberry mixture on top.
- Whisk flour, salt and baking powder in a medium bowl.
- In a large mixing bowl, with an electric mixer (I did by hand and it worked fine) set on medium, beat granulated sugar and remaining butter until creamy. Add vanilla, egg, buttermilk to the flour mixture. Spoon over the cranberries.
- Bake 40 minutes or until a toothpick inserted in center of the cake comes out clean. Cool in pan for 5 minutes. Invert onto a (plate) on rack to finish cooling. Beat glaze ingredients. Drizzle over cake and serve.
It was very rich and sweet. But very good. Cranberries help temper sweetness of other ingredients. Serves 4-5.
Posted by Bruce Lehr Jan 19th 2013.