Cranberry Upside-Down Cake
Recipe of the Month (December 2004)Cranberries are abundant. Here’s a great holiday recipe that will have your guests drooling for more. I’ve made this dessert for several holiday parties and guests were amazed how moist and delicious it is. It is, however, tart. If you don’t like tart, add more sugar to the cranberries.
- 12-14 oz fresh cranberries
- 4-tsb butter
- 2/3 cup sugar (more if you don’t like it tart)
- 2/3 cup flour
- 1 tsp baking powder
- 3 eggs
- 1/2 cup sugar
- grated rind of 1 orange
- 3 tbs melted butter
Preheat oven 350 degrees. Wash cranberries and pat dry. Smear the butter on the base and sides of 9X2 inch round cake. Add sugar and swirl the pan to coat evenly. Add the cranberries and spread over the bottom of the pan.
For the batter, sift the flour and baking powder twice. Set aside. Combine the eggs, sugar and orange rind in heatproof bowl set over a pan of hot but not boiling water (a double boiler works well). With an electric mixer, beat the eggs until they leave a ribbon trail when beater is lifted. Add the flour mixture in 3 batches folding in well after each addition. Gently fold in the melted butter, then pour over the cranberries.Bake for 40-minutes. Let cool for 5-minutes then loosen with a knife and turn over on a nice serving plate. Serve with vanilla ice cream, crème fraiche, or whipped cream.