Cranberry up-side down cake

A few weeks after the Christmas season, and after making many loaves of orange cranberry bread.. I was all breaded out, and in need of another use for cranberries!! So where did I turn to for cranberry recipes, and creative ideas? Nope, not google. PINTEREST! My newest obsession!! I was looking for something out of the ordinary, not your typical cranberry recipe. And low and behold- I found a cranberry up-side down cake! As if pineapple up-side down cake wasn't a delicious enough concoction.

I gave the sides & bottom of my 9in. pan a good rub with 2 T. butter, and sprinkled it with the sugar & spice mixture. I then put enough cranberries to cover the bottom (about 1 cup).

I whipped up the cake batter real quick, and spooned it onto the cranberries. It's a pretty thick batter, so it really is easier if you spoon it rather than trying to dump it on.

Pop it in the over for about 30 mins. and VIOLA! You have a delicious smelling Cranberry Up-side down cake that looks something like this..

Just the smallest piece brought back the warm Christmas feeling with all the tastes and aromas of cinnamon, allspice, and nutmeg (the recipe doesn't call for nutmeg, but I'm a spicy kinda girl). The only complaint I had about this cake, is that it was very delicate! Next time I would use my spring-form pan.

Try new things, and give this recipe some character! Leave me a comment, and tell me how you made it your own!

Cranberry Upside-Down Cake

Yield: 8 servings

Prep Time: 15 minutes | Bake Time: 30 minutes

1¼ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
8 tablespoons unsalted butter, at room temperature, divided
1 cup granulated sugar, divided
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1¾ cup fresh cranberries
1 egg
1 teaspoon vanilla extract
½ cup milk

1. Preheat oven to 350 degrees F. In a small bowl, whisk together the flour, baking powder and salt; set aside.

2. Rub the bottom and sides of an 8-inch cake pan with 2 tablespoons of the unsalted butter (it will be a really thick layer of butter). In a small bowl, stir together ½ cup of the granulated sugar with the cinnamon and allspice. Sprinkle the mixture evenly over the bottom of the pan. Arrange the cranberries in a single layer on top of the sugar mixture.

3. Using an electric mixer, cream together the remaining 6 tablespoons of butter and ½ cup of granulated sugar on medium speed until light and fluffy. Add the egg and vanilla, and beat until well combined. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk, until well combined.

4. Spoon the batter over the cranberries in the pan, and smooth the top. Bake until a thin knife inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the cake; invert onto a rimmed platter. Store any leftovers at room temperature.

(Recipe adapted from Martha Stewart)

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