Consider yourself warned. This cranberry upside down cake is seriously addictive! I kept going back for “just another taste.” And here I wonder why I’m not loosing those baby pounds!
This recipe is from Nigella Lawson’s How to Be a Domestic Goddess: Baking and the Art of Comfort Coooking.
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 the measurements are in grams instead of cups and such. If you’re used to working that way, here’s the recipe.
If not, here’s the recipe (directions somewhat abbreviated) ::
Cranberry Upside Down Cake Printable RecipePrint
- 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
- Preheat oven to 350 degrees F, and put in a baking sheet to heat at the same time.
- 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.
- 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.
- Remove from oven and place a plate on top of the pan. Turn upside down and lift the pan off (carefully!).
- Serve warm with whipped cream or ice cream.
Have you ever tried cranberry upside down cake? If not, I highly recommend it!
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