CRANBERRY UPSIDE DOWN CAKE - DEE DEE'S

Cranberry Upside Down Cake - Dee Dee's image

Provided by Diane Atherton

Categories Cakes

Time 55m

Number Of Ingredients 11

Previous Next

8 Tbsp unsalted butter, room temperature
1 c sugar
1/2 tsp ground cinnamon
1/4 tsp allspice
1 3/4 c fresh cranberries
1 large egg
1 tsp vanilla extract
1 1/4 c all purpose flour
1 1/2 Tbsp baking powder
1/4 tsp salt
2/3 c buttermilk (original reciped called for 1/2 cup milk)

Steps:

1. Preheat oven to 350 degrees with rack in center. Melt 2 tablespoons of butter in bottom of 10-inch iron skillet. In small bowl, whisk together 1/2 cup sugar with cinnamon and allspice; sprinkle mixture evenly over bottom of skillet. Arrange cranberries in a single layer on top of sugar mixture. NOTE: Original recipe called for rubbing bottom and sides of an 8-inch round cake pan with 2 Tbsp butter. When I hear upside down cake I think Iron Skillet. The skillet worked fine for me.
2. With electric mixer; cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the buttermilk, until well combined.
3. Spoon batter over cranberries in pan, and smooth top. Place skillet on center rack and bake cake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool on wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter. Serve with sweetened whipped cream.
4. NOTE: I used 1 cup heavy whipping cream to make whipped topping. I beat until it started forming a peak, add a few tsp of sugar to sweetened and beat until stiff. This was the icing on the cake so to speak. YUMMY!