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Cranberry Upside-Down Cake




Source of Recipe


Internet


List of Ingredients




¼ cup unsalted butter, softened
1/3 cup packed brown sugar
¼ cup granulated sugar
3 cups fresh cranberries
¼ cup unsalted butter, softened
½ cup packed brown sugar
2 eggs
½ cup milk
1 tsp. vanilla
1¼ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ cup chopped, toasted pecans
2 tsp. finely shredded lemon peel
2 tsp. finely shredded orange peel
Sweetened whipped cream



Recipe



Grease and lightly flour a 9x1½-inch round cake pan. Line bottom with parchment paper; grease paper. Set aside.

In a medium bowl beat ¼ 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.

Place ¼ cup butter and the ½ cup brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well-combined. Add eggs, 1 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.

Spread batter gently over cranberries. Bake in a 350° 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.