Cranberry Upside-Down Cake

Christmas may be over for most people, but I still have one to go.  I know I probably should have shared this recipe with you before December 25th, but I just never got around to it.  So if you, like me, still have an after-the-official-Christmas-day celebration to attend, please make cranberry upside-down cake.

This cake is perfect for the season with a hint of cinnamon and cloves and the sweet tartness of cranberries.  Plus it is a great cake to make if you don't want to take the time to frost a traditional cake.  Just make it, bake it, and turn it upside down.  The cranberries make their own beautiful topping.  Plus they add a powerful punch of antioxidants no frosting can compete with.

So now that you have decided to take my advice and make this cake, start by combining some sugar, cinnamon, and cloves.  And ask yourself, "when has this combination ever steered me wrong?"  

Rub the bottom and sides of an 8-inch cake pan with butter.  It is thick, but this isn't just for stick protection; it's part of the yummy topping!  Now sprinkle with you sugar and spice and everything nice mixture.

And top that with cranberries.  I did an even 2 cups of cranberries.  Recipes aren't the boss of me!  It was a little tart with 2 cups, so if you aren't into that kind of thing go ahead and take the time to measure out 1 3/4 cups.

Now for the cake.  This is pretty standard cake preparation.  Whisk together flour, baking powder, and salt in a small bowl.

With an electric mixer or stand mixer, cream together the butter and sugar. 

Add the egg and vanilla and beat until combined.

Now add about 1/3 of your flour mixture and 1/3 of your milk; repeat, mixing between additions. 

Beat just until it's all combined!

Now spread your cake batter over the cranberries and pop it in the oven for about 30 minutes.

Let the cake cool a bit, then turn it upside down onto your serving platter.  Then just cut it and eat it.  Simple!  

Cranberry Upside-Down Cake

Ingredients:

1 1/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

8 Tbsp unsalted butter, at room temperature, divided

1 cup sugar, divided

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 3/4 cup fresh cranberries

1 egg

1 tsp vanilla extract

1/2 cup milk

Direction:

Preheat oven to 350 degrees.  In a small bowl, whisk together the flour, baking powder, and salt; set aside.

Rub the bottom and sides of an 8-inch cake pan with 2 tablespoons of the unsalted butter.  

In a small bowl, stir together 1/2 cup of the sugar with the cinnamon and cloves.  Sprinkle the mixture evenly over the bottom of the pan.  Arrange the cranberries in a single layer on top of the sugar mixture.  

Using an electric mixer, cream together the remaining 6 tablespoons of butter and 1/2 cup of sugar on medium speed until light and fluffy.  Add the eggs and vanilla, and beat until well combined.  Reduce the speed to low and add the flour mixture in three batches, alternating with the milk, until well combined.

Spoon the batter over the cranberries in the pan, and smooth the top.  Bake until a thin knife inserted in the center comes out clean, 30-35 minutes.  Let cool on a wire rack for 20 minutes.  Run a knife around the edge of the cake, invert onto a rimmed platter and serve.

Recipe from Brown Eyed Baker