Upside-Down Cranberry Cake
When I think of Thanksgiving, I think of the cranberry sauce. I know. It’s about the turkey. The pies. I have a soft spot for cranberries. I’m not going to lie, I think a lot about the stuffing too. When I started blogging this summer, I posted one or two upside-down cakes. Actually, three. I just reminded myself about how good the third one was. Ok, back to the cranberries!
I love the surprise of an upside-down cake. You flip your baking pan over, and voilà: gorgeous fruit that is baked to perfection on top of a scrumptious cake. I really like the tartness of cranberries. The vibrant color of the berries.
This cake was a hit last year. I adapted this recipe a little bit and came up with this one. I am glad I remembered to make it again this year again to share with you! This weekend it disappeared pretty quickly in my house. The best parts of this cake: the sweetness of the brown sugar with the tartness of the cranberries. You could make this easy cake for Thanksgiving. It is festive and just delicious.
4 tablespoons unsalted butter
3/4 cup light brown sugar, firmly packed
2 large eggs
1 1/4 cups cake flour
2 cups of cranberries (fresh or thawed frozen)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1/2 cup sour cream
Preheat the oven to 350 F.
Butter a 9 inch round cake pan or a 9 inch x 9 inch square cake pan. You should line the bottom of the pan with parchment paper and butter the paper. I didn’t line my 9 inch x 9 inch square pan. I buttered it and even sprayed around the sides with Pam baking spray. In a small saucepan on low heat, melt the butter and the brown sugar. Stir the butter and brown sugar until it is smooth. Add the glaze to the prepared pan and turn it around to cover the entire bottom of pan evenly. Because of the light brown sugar, it will be thick. Make sure you don’t get it too thick when you are melting the butter. Arrange the cranberries evenly over the pan.
Add the flour, baking powder and salt to a medium sized bowl and whisk together the ingredients. In a large bowl, using an electric mixer on medium speed, beat the and eggs and the granulated sugar until fluffy (about 2-3 minutes). Lower the speed, and mix in the oil and vanilla until combined. Add 1/2 of the flour mixture to the mixing bowl and combine. Make sure you scrape around the sides of the bowl. Mix in the sour cream until combined. Mix in the rest of the flour mixture.
Carefully spoon the batter over the cranberries and spread evenly with a rubber spatula. Bake for about 45-50 minutes until a toothpick inserted in the center comes our clean. Let the pan cool for about ten minutes and then run a knife around the edge of the pan. Carefully invert a plate on the pan and then turn over both the plate and the pan. That is the trickiest part of the whole recipe. Some cranberries make stick to your pan. You can place them right back where they came from on the cake.
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