Autumn Cranberry Upside-Down Cake Recipe

Serve Baked Fall Dessert After Thanksgiving or Christmas Dinner

© Michael Vyskocil

Oct 11, 2009

Topped with tart cranberries in place of the more traditional pineapple slices, this autumn dessert adds a unique New England touch to an upside-down cake recipe. Whether served with or without dollops of freshly whipped cream, this cake makes a perfect finale when served alongside other Thanksgiving or Christmas dinner desserts.

To test whether or not you're using fresh cranberries, you'll want to select cranberries that have some bounce to them. Or, you can place them in a bowl of water. Fresh cranberries contain trapped pockets of air, which not only allows them to bounce but to float on top of water.

RECIPE

Cranberry Upside-Down Cake

Makes One 9-inch Cake

Ingredients:

• 8 tablespoons (1 stick) unsalted butter, softened
• 2 cups fresh cranberries, washed well and dried
• 3/4 cup firmly packed light-brown sugar
• 1/3 cup chopped walnuts, toasted
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• PInch of freshly grated nutmeg
• 3/4 cup whole milk or buttermilk
• Freshly whipped cream, for serving (optional)

Directions:

1. Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter and pour it into the bottom of a 9-inch springform pan. Set aside.
2. In a large mixing bowl, combine the cranberries and the light-brown sugar. Scatter the cranberries over the butter in the bottom of the springform pan. Sprinkle the chopped walnuts on top of the cranberries.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining 6 tablespoons butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. On low speed, beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
4. In a large mixing bowl, sift together the flour, baking powder, ground cinnamon, ground ginger and nutmeg. On low speed, add a third of the dry ingredients to the creamed butter and sugar mixture, followed by half of the milk or buttermilk. Continue to alternately add the dry ingredients and milk, beating well after each addition.
5. Spoon the batter into the prepared springform pan, smoothing out the top of the batter with a spatula. Bake the cake until a cake tester inserted in the center comes out clean, about 50 to 55 minutes. Remove cake from the oven and let cool on a wire rack for 5 minutes. Release the spring mechanism on the side of the pan and remove the side. Place a plate on top of the cake and invert onto a serving platter. Serve warm with freshly whipped cream, if desired.

Cranberry Upside-Down Cake

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