Cranberry Upside Down Cake

Cranberry Upside Down Cake – Moist delicious cake baked with fresh tarty cranberries topped with buttered sugar and every bite is a spoon of deliciousness!

It's Christmas season. I do see people filling their shopping carts with essential baking needs, colorful sprinkles, and baking pans. The baking season has begun and the houses in my apartment smell divine with butter and freshly baked cakes, muffins and cookies. The moment I breathed in the flavors, I know what to do. Yes! Bake a Cake. I have been thinking to bake an upside-down cake for almost a year with tiny tarty cranberries. So, here I am, with the baking needs, fresh tarty fruits to bake this delicious cake.

I adopted the recipe from David Lebovitz.

Ingredients:

Cake Batter:

• 1 1/4 cup All-purpose flour (King Arthur)
• 1/4 cup Fine Wheat Rava (Original recipes calls for Polenta)
• 1 1/2 teaspoons baking powder, preferably aluminum-free
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cubed, at room temperature
• 3/4 cup granulated sugar
• grated zest of one lemon
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup Whole or Low-fat milk, at room temperature

Topping:

• 4 tablespoons Unsalted Butter, cubed
• 3/4 cup Dark Brown sugar (original recipe calls for light brown sugar)
• 3 cups Fresh Cranberries

Method:

• Pre-heat the oven to 350 Degrees Fahrenheit
• Prepare the cake pan. I used a regular springform pan. Butter the pan and set aside.
• Let’s first prepare the topping. In a large skillet, add butter and brown sugar. Cook until the butter melts and the sugar melts down. Once the sugar starts bubbling, remove the skillet from the heat and set aside.
• In a large bowl, whisk the dry ingredients together – flour, rava, baking powder, and salt. Combine them well.
• In another bowl, whisk butter using a hand mixer or a stand mixer. Slowly add sugar and lemon zest to the butter and whisk them well at a medium speed until the mixture is fluffy.
• Now, add eggs one at a time to the butter mixture and whisk them until they are combined together.
• Add the vanilla extract.
• Add the dry ingredients – flour to the bowl and combine them. Now, add milk and mix them together. Do not overmix.
• In the prepared pan, add the buttered sugar which we prepared initially. Distribute the cranberries on top of the sugar and shake the pan so that they arrange themselves evenly.
• Spread the prepared batter over the cranberries and smooth it at the top.
• Bake in the preheated oven until the top of the cake becomes brownish, for about 50 minutes and until the toothpick inserted in the center of the cake comes out clean.
• Once it is baked, remove the cake from the oven and allow the cake to cool down in the pan for about 10 minutes.
• Run the knife along the edges of the cake. Loosen the pan and remove the pan.  And on a serving plate, flip the cake upside down and slowly remove the bottom of the pan.
• Serve the cake warmly.

The cake tastes delicious when it is served warmly on the same day. The cake can be refrigerated for a couple of days. When about to serve, bring the cake to room temperature and heat in the oven for few minutes. Serve warmly.

If you would love to know about my mad experiments, do visit my website or connect with Facebook/Instagram.

Thanks,

Karthi