Hope everyone had a great Thanksgiving! Just wanted to pop on to share a cake I made for dessert. It’s a cranberry upside down cake, made with fresh cranberries. I had never worked with fresh before, and was worried it would be too tart, but this recipe was great. The cranberries get caramelized with the sugar and allspice for a perfect combination of sweet and tart cranberry flavor.
Cranberry Upside Down Cake (adapted from Brown Eyed Baker)
Ingredients
- 1¼ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 8 TBSP unsalted butter, at room temperature, divided
- 1 cup granulated sugar, divided
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- 1¾ cup fresh cranberries
- 1 egg
- 1 tsp vanilla bean paste
- ½ cup milk
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Rub 2 TBSP of butter along the bottom and sides of an 8-inch cake pan. This will result in a very thick layer of butter.
- Then in a small bowl, mix 1/2 cup of the granulated sugar with the cinnamon and allspice. Sprinkle all along the bottom of the cake pan.
- Place the cranberries in a single layer on top of the sugar mixture.
- With an electric mixer, mix together the butter and sugar in a large bowl until fluffy. Add in the egg and vanilla bean paste.
- Reduce the speed to low and add the flour to the butter mixture in three batches, alternating with the milk.
- Spoon the batter on top of the cranberries and spread across until even. Bake for 30-35 minutes, until a knife inserted in the center comes out clean.
- Place on a wire rack to cook for 20 mins. Run a cake spatula around the sides and invert the cake onto a plate or cake round. Leftovers can be stored at room temperature.
