Monday, December 15, 2014

Cranberry Upside Down Cake

Cranberry Upside Down Cake? Wait, isn’t pineapple the fruit in an upside down cake??

No, with this holiday cake, it’s cranberries. This recipe is from Simply Recipes. I wanted to try it because it was different from the usual pineapple in an upside down cake, and it reminded me of something my Grammie would make. She made homemade whole berry cranberry sauce at the holidays, which always seemed so much more special than the canned. I think she would have liked this cake. I hope you will too, and that you make a wonderful holiday memory with it.

So, let’s get cooking!

In a small saucepan, melt the ¼ c butter with the brown sugar. Grease the 9” cake pan with butter. The pan has to be at least 2 inches high. This is important.

Pour the butter/brown sugar mixture into the pan and spread evenly. After you’ve sorted through the cranberries (a great job for young kids to help with), spread them evenly in the cake pan.

In a smallish bowl, mix together the flour, baking powder, salt, and spices.

Zest the orange and set aside.

Now, in a mixing bowl, cream together the ½ c butter and the sugar.

Add the eggs and beat, then add the orange zest and sour cream and beat. You can alternate adding the dry ingredients and the milk, but, um, I just dumped both in the bowl and mixed them in. Sometimes I’m a rebel like that. ;)

Pour the batter into the cake pan, covering the cranberries. The recipe said to preheat the oven to 350° and then when you put the cake in the oven, turn it down to 325°. I did do it that way, because sometimes I’m obedient like that. ;)

Bake for about 55 minutes, until a knife inserted in the middle comes out clean. Let it cool on a rack for 10 minutes or so, and then loosen the cake edges with a knife. Place a cake holder or platter upside down on top, and flip over to get the cake out. Voilá! Enjoy! ~TMMF

Cranberry Upside Down Cake

¾  c brown sugar
¼ c butter
12 oz fresh or frozen cranberries
1 ¾  c flour
2 tsp baking powder
½  tsp salt
½ tsp ginger
¼ tsp cinnamon
1/8 tsp ground cloves
1 ½ c sugar
½ c butter
3 large eggs
1 Tbl orange zest
½ c sour cream
¼ c milk

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