My family usually expects me to make the dessert for our holiday parties and celebrations, and one of my favorite things to make (and the rest of my family’s favorite thing to eat) is my Upside Down Cranberry Cake!

Cranberries are the perfect fruit to put on top of a cake because they’re tart, moist, and enhance the sweetness and sugar from the cake itself. Even the younger kids in my big family like to pop the cranberries off the cake and into their mouths!

If it’s fall or winter, you can use fresh cranberries, but you could also use a bag of frozen cranberries during the warmer months, and it will taste just as good!

 

Ingredients:

Baking spray

1 cup sugar, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground ginger

1 3/4 cups cranberries

1 1/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter at room temperature

1 large egg at room temperature

1 teaspoon vanilla extract

1/2 cup milk at room temperature

Whipped cream for serving

 

Instructions:

Preheat oven to 350 degrees.

Generously spray an 8-inch cake pan with baking spray.

In a small bowl, combine 1/2 cup of the sugar and the spices. Sprinkle the mixture evenly over the bottom of the pan. Spread the cranberries in a single layer over the sugar mixture.

In another bowl, whisk together the flour, baking powder and salt. Set aside. Cream together the butter and remaining 1/2 cup of sugar. Add the egg, then the vanilla. Add the flour mixture and milk alternately, beginning and ending with the flour. Add the batter carefully, in spoonfuls, so as not to disturb the cranberries.

Bake for 30 to 40 minutes (check after 25 minutes) or until a toothpick inserted in the center of the cake comes out clean. Cool for about 15 minutes. If the cake has not separated from the rim of the pan, run a knife around the edge. Place a serving plate over the cake and quickly invert it. Expect some juices to flow a bit over the sides, which will add to the attractiveness of the cake. If any cranberries escape, quickly scoop them up and put them back in their place.

 

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Quick Tip: Buy fresh cranberries, and freeze them to make this cake in the summer.

Recipe courtesy of: Oregon Live

Image courtesy of: Eat At Home Cooks