It’s that time of the week! Yup, cake time.
If you don’t know why it’s cake time – I am doing a cake challenge and baking through a vintage cake book and making one cake a week.
This is my second week and I’m going strong!
It helps that the book starts with butter cakes, which so far have been quick and easy ones.
This particular recipe really was listed as Pineapple Upside-Down Cake with cranberry as a variation. We don’t particularly care for pineapple desserts around here (we love fresh pineapple though!) it always seems so sickeningly sweet. I don’t have a huge problem with Pineapple Upside-Down Cake but it’s not my favorite and I knew no-one else in the house would eat it. So I went with the variation of the Cranberry Upside-Down Cake since what all love around here are cranberries.
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)
- 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.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
chris landry verico
Cranberry Upside-Down Cake – Foods of Our Lives