Cranberry upside down cake

Perhaps the most sublime food experience I had around the 2020 holiday season: this cake was incredible when served warm out of the oven. Sublimely buttery, tart and sweet. Simply perfect.


4 tbsp butter

1/3 cup brown sugar

10 oz fresh craberries


1.5 cup flour

1.5 tsp baking powder

0.25 tsp salt

0.5 cup melted butter

1/3 cup sugar

grated zest of a lemon

2 eggs

1 tsp vanilla extract

0.5 cup warm milk


Preheat oven to 350F.

Line a 9-inch cakepan with parchment paper. Grease sides.

In a skillet heat the butter and brown sugar for the topping, and cook the cranberries in it until some of them begin to pop. Pour into the cakepan.

Mix the melted butter with the sugar, eggs, lemon zest, and vanilla extract. 

Pour in the four sifted with the baking powder and salt in multiple portions, alternating with the milk. Mix until just blended.

Scoop on top of the cranberries. Bake for about 35-45 minutes, until the center is set. Allow to sit in the pan for 10 minutes, then flip onto serving platter and serve warm.

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