Summary: Cranberry Upside Down Cake baking in the oven fills my kitchen with the heavenly scent of berries, cinnamon and orange. This beauty would be a perfect pairing with pumpkin or apple pie. The cranberry glaze adds a bit of tartness to this moist cake, so if you like you could serve some homemade whipped cream on the side. I happen to like the tartness just the way it is.
Ingredients:
- Topping
- ¾ cup firmly packed brown sugar
- 4 Tablespoons (1/4 cup or ½ stick) unsalted butter
- 12 ounces fresh or frozen cranberries
- Cake
- 1¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Scant pinch ground cloves
- 1½ cups sugar
- ½ cup (1 stick) butter, softened plus more for buttering the pan
- 3 large eggs
- 1 Tablespoon orange zest
- 1 teaspoon orange juice from fresh orange
- ½ cup Greek yogurt or sour cream
- ¼ cup of milk
- Special equipment
- 9-inch cake pan with at least 2-inch high sides. If you’re pan is more shallow than this, just leave out about ¾ cup batter.
- Cook’s note: I like the orange zest to really show up in the cake, so I grate as much as I can with a cheese grater and then finish the rest in a zester.
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