Cranberry Upside-Down Cake

Servings 6
Ready in: 1 Hr
Category:   Cakes, Holiday

A delightful holiday cake that uses fresh cranberries. The Bourbon Whipped Cream (recipe below), adds a terrific touch.

Ingredients: For the Topping
  • 1/4 cup butter, melted
  • 1/3 cup brown sugar, firmly packed
  • 1 1/4 cups cranberries, fresh or frozen
For the Cake
  • 1 1/2 cups all-purpose flour, sifted
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • Bourbon Whipped Cream, if desired (recipe follows)
Preparation:
  1. Preheat oven to 350°F.
  2. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
  3. Sift the flour, baking powder and salt together into a bowl.
  4. In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
  5. Add the sugar, egg, milk, oil and vanilla to a mixing bowl. Add the sifted dry ingredients and mix on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
  6. Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
  7. Cool 15 minutes before serving.
  8. Serve with Serve warm or at room temperature with Bourbon Whipped Cream or ice cream, if desired.

Bourbon Whipped Cream

  • 1 cup very cold heavy cream (whipping cream)
  • 3 tablespoons sugar
  • 1 tablespoon bourbon whiskey
For best results, the whipping cream, bowl and beaters should be very cold. Whip the cream with an electric mixer at medium-high speed until frothy. Sprinkle in a tablespoon of sugar and continue beating until the cream is thick. Add in the remaining sugar and whip until the cream holds stiff peaks. Fold in the bourbon with a spatula. Refrigerate for at least 10 minutes before serving. Makes about 2 cups.

Kitchen tools you'll need for Cranberry Upside-Down Cake:
Cake Plate, 8-inch round Cake Pan, Sifter, Mixing Bowls, Spatula

Ready in: 1 Hr

Recipe editor Patricia Mitchell

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