Cranberry Upside-Down Cake — Oh, So Addictive!

Share & Comment

Cranberry Upside Down Cake Recipe

Consider yourself warned. This cake is seriously addictive! I kept going back for "just another taste." And here I wonder why I'm not loosing those baby pounds!

JeansPics_12-2009_Pic0735 This recipe is from Nigella Lawson's How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking. It pairs sweet and sour, which I personally think is one of the best matches in the dessert world. So this cake is up there with rhubarb pie in my mind. But much more festive!

I found the recipe online at nibb'lous, but everything's in grams instead of cups and such. If you're used to working that way, here's the recipe you'll like. If not, here's the recipe (directions somewhat abbreviated):

JeansPics_12-2009_Pic0730

Cranberry Upside-Down Cake

INGREDIENTS

  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 3/4 cup or 6 oz cranberries
  • 3/4 cup self-rising cake flour
  • pinch of salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 1 – 1 1/2 Tbsp whole milk

INSTRUCTIONS

1. Preheat oven to 350 degrees F, and put in a baking sheet to heat at the same time.

2. Melt 1/4 cup butter in an 8" cast iron frying pan (or tarte-tatin dish). Add 1/2 cup sugar, stir. Add the cranberries. Stir. Set aside while mixing the cake.

3. Put flour, salt, cinnamon, remaining sugar, 1/2 cup of butter, and the eggs in a food processor and blitz to combine. Add enough milk to make a batter of soft, dropping consistency. (Note: I am one of the rare adults without a food processor so did this by hand and it turned out fine.) Pour batter over berries and transfer immediately to heated baking sheet in oven. Cook for 30 minutes or until cake is gold and risen.

4. Take out of oven and place a plate on top of the pan. Turn upside down and lift the pan off (carefully!).

5. Serve warm with whipped cream or ice cream.

Yum!



Share & Comment

Comments

  1. says

    Thank you so much for providing the recipe in UK and American measurements. I’m an American Mom living in Ireland, using an old fashioned kitchen scale. Fun but not conducive to spur of the moment baking.
    I’m definitely going to try the cranberry cake — I think I already have all of the ingredients in the house.
    Thanks for the ongoing inspiration to keep art in our lives on a regular basis even far from home and away from our little art studio (kitchen table)…
    Stacy
    http://www.familyhiatus.typepad.com