This cranberry upside-down cake can be served during any type of occasion. you can serve this as a dessert after a heavy meal with the family or you can serve this as a dessert snack in the afternoon whenever your friends visit you. Serve this to them with a cup of coffee or tea and it will be perfect!
I made this to indulge my sugar deprived self one afternoon. It reminds me so much of my grandmother’s upside down cake recipes. The only difference is that my grandmother makes it a bit differently and she really uses the rawest of ingredients since she didn’t have access to the ones we see at the supermarket right now. My family loves this cranberry upside-down cake recipe and I am sure yours will too!
Ingredients
For the Cranberry Cake Crust:
• 5 tablespoons of butter (70 grams)
• 2/3 cup (140 grams) light brown sugar
• 8 oz. (227 grams) fresh cranberries
For the cake batter:
• 1 1/3 cups (200 grams) flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of butter (113 grams)
• 1 cup (200 grams) of sugar
• 1 teaspoon of vanilla extract
• 2 large eggs
• 1/2 cup of milk (125 ml)
• 1/4 teaspoon of cream of tartar
Instructions
Prepare the cake:
• Grease and flour a 9 inch (22 -23 cm) spring pan.
• Wash the cranberries, check for spoiled ones and if you find some, throw them away.
• Melt the butter in a small sauce pan, add the sugar and stir until the sugar has started to caramelize.
• Pour the mixture into the prepared pan, sprinkle evenly the cranberries on top.
• Mix the flour with baking powder and salt using a whisk.
• Beat the butter with sugar until light and fluffy.
• Add the vanilla extract and scrape the sides to make sure that the batter is mixed evenly.
• Add the egg yolks, one at a time. Mix well.
• Add 1/3 of the flour, then half of the milk, then again 1/3 of the flour, milk, and the rest of the flour.
• Beat the egg whites with the cream of tartar until they hold stiff peaks when the beater is slightly raised.
• Using a spatula, fold the egg whites into the cake batter.
• Pour the cake batter onto the cranberry-sugar butter bottom.
• Bake at 350°F (175°C) for 25-35 minutes.
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Quick Tip: Enjoy with a cup of coffee or a cup of tea.
Thank you The Italian Dish blog for this great photo.
