WOW It's been way too long since my last post... I really missed you all! I'm thankful to have a few minutes to wish you a Happy, Healthy, and Prosperous New Year. Lots of totally awesome and unfortunately awful experiences spanned 2012. In fact, so many challenges have occurred I've nicknamed 2012 the year of the roller coaster! Despite the ride and lack of posts, we did eat lots of yummy new recipes thanks to all of you. Although I haven' been posting here or commenting often, I have been reading and salivating over your posts :)
I have to tell you, this was the best upside down cake recipe I ever ate. If you have access to cranberries do try this, you won't be disappointed I promise. Tart, Sweet, and Rich - The tart cranberries immersed in a sweet glaze atop a moist and rich cake is an indescribable and flawless flavor contrast. A dance that awakes the taste buds. Unmistakably divine!
Cranberry Upside Down Cake
Prep time: 15 min.
Cook time: 45 min.
Total time: 1 hour 15 min
Yield: 8 servings
- 4 Tbsp Butter
- 3/4 cup Light brown sugar (firmly packed)
- 2 cups Fresh or frozen cranberries
- 1 1/4 cup AP flour
- 1/2 tsp. Baking soda
- 1/4 tsp. Baking powder
- 1/4 tsp. Salt
- 1 Egg
- 1 cup Sugar
- 1/2 cup Canola or vegetable oil
- 1 tsp. Vanilla
- 1/2 cup Sour cream
- Preheat an oven to 350.
- In a cast iron skillet over medium-low heat, combine the butter and brown sugar and heat, stirring, until melted and smooth. If you don't have cast iron, prepare in a saucepan. Scrape the glaze into a greased 9" round cake pan, tilting the pan to spread it evenly. Arrange the cranberries evenly over the glaze.
- Sift together the flour, baking powder, baking soda and salt into a bowl.
- In a large bowl, using an electric mixer on medium speed, beat together the egg and granulated sugar until fluffy and lightened in color, about 2 minutes. Reduce the speed to low, slowly add the oil and vanilla and beat until blended. Beat in the sour cream just until no white streaks remain, then beat in the flour mixture until incorporated.
- Carefully pour the batter over the cranberries, spreading it evenly with a rubber spatula.
- Bake about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and let cool for 10 minutes.
- Run a thin-bladed knife around the edge of the pan, invert a serving plate on the pan, and flip the plate and pan together. Lift off the pan. Cut the cake into wedges and serve warm or at room temperature.
Are you hungry? ♥