CRANBERRY UPSIDE DOWN CAKE

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Cranberry Upside Down Cake image

This is another great recipe from Martha Stewart's Everday Foods magazine (Issue 8). I have made this with blueberries as well. It looks as good as it tastes!

Provided by Shannon 24

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

8 tablespoons butter
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees. Grease an 8 inch round cake pan with 2 tbsp of butter.
  • In a small bowl, whisk 1/2 cup sugar with the cinnamon and allspice.
  • Sprinkle mixture evenly over bottom of pan, arrange cranberries in a single layer on top.
  • Cream remaining 6 tbsp of butter and 1/2 cup of sugar until light and fluffy.
  • Add egg and vanilla, beat until well mixed.
  • In another bowl, whisk together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture, alternating with the milk.
  • Spoon batter over cranberries in pan and smooth the top.
  • Place pan on baking sheet and cook until toothpick comes out clean, about 30 to 35 minutes.
  • Cool on wire rack for 20 minutes. Run a knife around edge and invert onto a rimmed platter.
  • Enjoy!

Nutrition Facts : Calories 300.9, Fat 12.9, SaturatedFat 7.9, Cholesterol 55.9, Sodium 259.7, Carbohydrate 43.8, Fiber 1.6, Sugar 26, Protein 3.5

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