If you want to make this as a Pineapple Upside-Down Cake substitute the cranberries with pineapple, the white sugar with brown sugar in the topping and then use ½ cup of the juice from the can of pineapple for the milk.
Ingredients
FOR THE TOPPING
¼ cup butter
1 cup sugar, divided
1 teaspoon vanilla extract
2 cups cranberries FOR THE CAKE
1½ cups sifted cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, room temperature
1 teaspoon vanilla extract
½ cup sugar
1 egg
½ cup milk (3/4 cup for high altitude)
Preparation Instructions
Preheat your oven to 350˚ (high altitude, 325˚), and prepare your 8" cake pan by smearing butter all over it. TO MAKE THE TOPPING
In a small saucepan, melt the butter over medium heat. Once melted, add ⅔ cup of sugar and vanilla extract, stir until sugar is dissolved. Pour mixture into prepared cake pan.
Then combine the cranberries with the remaining ⅓ cup sugar and spread over the butter mixture in the pan. Set aside. TO MAKE THE CAKE
In a medium mixing bowl, sift together the flour, baking powder and salt, set aside.
Next, in the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter and vanilla extract and slowly add the sugar, beating on a fairly high speed until fluffy.
Lower the speed of the mixer to low and add the egg.
Then alternating between the flour mixture and the milk (starting with the flour) add to the creamed mixture and beat on low until smooth.
Pour into the cake pan and spread evenly over the cranberry mixture.
Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
Cool in the pan for for a couple minutes and then place an inverted plate over the cake and carefully flip over and the cake should come out onto the plate.
Serve cake warm or cold and, if desired, top with whipped cream.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/04/cranberry-upside-down-cake/