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Cranberry Upside-Down Cake

Source of Recipe


Adapted from The Olives Dessert Table






List of Ingredients



• 1/4 cup unsalted butter, softened
  
• 1/3 cup packed brown sugar
  
• 1/4 cup granulated sugar
  
• 3 cups fresh cranberries
  
• 1/4 cup unsalted butter, softened
  
• 1/2 cup packed brown sugar
  
• 2 eggs
  
• 1/2 cup milk
  
• 1 tsp vanilla
  
• 1-1/4 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/2 cup chopped, toasted pecans
  
• 2 tsp finely shredded lemon peel
  
• 2 tsp finely shredded orange peel
  
• .
  
• Sweetened whipped cream
  






Instructions



1. Grease and lightly flour a 9x1-1/2-inch round cake pan. Line bottom with parchment paper; grease paper. Set aside.
   
   
2. In a medium bowl beat 1/4 cup butter, the 1/3 cup brown sugar and the granulated sugar with an electric mixer on low to medium speed until well combined. Spread on bottom of prepared pan. Press cranberries into mixture.
   
   
3. Place 1/4 cup butter and the 1/2 cup brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs, one at a time, beating well and scraping down bowl after each addition. Add milk and vanilla. (Mixture will look slightly curdled.) Add flour, baking powder and salt; mix until just combined. Fold in pecans and citrus peels.
   
   
4. Spread batter gently over cranberries. Bake in a 350-degree oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack 15 minutes. Loosen cake from pan; invert onto plate. Remove parchment paper.
   
   Serve warm with sweetened whipped cream.
   
   Makes 8 servings.