Cranberry Upside-down Cake

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
15 min
Cook:
35 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 4 ounces butter, plus 8 ounces
  • 1/2 cup light brown sugar
  • 1/4 cup cranberry juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 cups fresh or quick frozen cranberries
  • 8 ounces butter
  • 1 cup milk
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • Serving suggestion: Whipped cream or ice cream
Directions

Preheat oven to 400 degrees F.

Melt the 4 ounces of butter in a nonstick, ovenproof 9-inch skillet. Add the brown sugar, juice and spices and stir until sugar dissolves and liquid is bubbly. Chill mixture, add the cranberries, and set aside.

In a small pan, melt 8 ounces of butter. Remove from the heat and add the milk and egg. Set aside.

In a separate bowl, mix the flour, baking powder, salt, and sugar. Add the milk mixture and whisk until smooth. Pour this mixture over the cranberries in the skillet. Bake for 30 to 35 minutes, until a toothpick comes out clean.

Let cake cool in pan for about 15 minutes then turn out onto plate (fruit will be on top and juice will be dripping down) and serve slices with whipped cream or vanilla ice cream.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce

    Recipe courtesy of Giada De Laurentiis