Cranberry Upside Down Cake

Seasonal Recipes

Photo Credit: Laura Cabot

TOPPING
2 CUPS FRESH COARSLY CHOPPED CRANBERRIES
1/2 CUP SUGAR
1 TSP ORANGE ZEST
1/2 CUP CHOPPED TOASTED WALNUTS

CAKE
3/4 CUP MELTED BUTTER
3/4 WHITE SUGAR
2 LARGE EGGS, ROOM TEMPERATURE
1 TSP. VANILLA ZEST OF ONE SMALL ORANGE
1 CUP FLOUR
PINCH SEA SALT

METHOD

  1. PREHEAT OVEN TO 350 DEGREES
  2. GREASE A 9 IN SPRINGFORM PAN
  3. IN A BOWL COMBINE CRANBERRIES, WALNITS, SUGAR AND ZEST. TOSS WELL. POUR INTO THE PAN.
  4. IN ANOTHER BOWL, COMBINE SUGAR AND BUTTER. MIX WELL. ADD EGGS, BEATING WELL.
    THEN ADD VANILLA AND REMAINING ORANGE ZEST.
    ADD FLOUR AND SALT, MIXING TILL SMOOTH.
    BATTER SHOULD BE QUITE THICK , SPREAD CAREFULLY OVER THE FRUIT/NUT MIXTURE UNTIL COMPLETELY COVERED
  5. BAKE ON A PARCHMENT SHEET FOR 30-35 MINUTES.
  6. LET THE BAKED CAKE COOL FOR 15 MINUTES, THEN LOOSEN THE PERIMETER WITH A KNIFE, CAREFULLY RELEASING THE SIDES OF THE PAN. REMOVE THE RING SLOWLY AND REMOVE.
  7. GENTLY INVERT ONTO A PLATE USING A BUTTER KNIFE TO ASSIST WITH THE EDGES, IF NEEDED.
  8. YOU’VE GOT A BEAUTIFUL AND FESTIVE HOLIDAY DESSERT, LUSCIOUS ENOUGH TO SHARE WITH COMPANY!

HAPPY HOLIDAYS! ~ Laura

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