Tuesday, November 22, 2011

Cranberry Upside Down Cake



Thanksgiving is just around the corner, and every year, I try to make myself like the traditional cranberry sauce.


I try really hard.


I usually don't succeed at changing my tastebuds.


That makes me a bit sad.


Cranberries are so festive and even though slightly obligatory, they hold a novelty to me.


Enter this cake.


Chock full of cranberries.  Sweetly delicious.


Surprisingly simple.


In the rush of the rest of Thanksgiving Dinner prep, this cake gracefully and easily makes a wonderful addition to any spread.


Happy Thanksgiving!  I am thankful for all of you who take the time to stop by this little site, make a recipe, and leave a comment!  Have a wonderful holiday!


~Karla :)


Cranberry Upside Down Cake
Adapted from Brown Eyed Baker

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature, divided
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 3/4 cup fresh cranberries
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk

Directions:
Preheat oven to 350 degrees F. 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 (it will be a really thick layer of butter). In a small bowl, stir together brown sugar with the cinnamon and allspice. 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 granulated sugar on medium speed until light and fluffy. Add the egg 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 to 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. Store any leftovers at room temperature.

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