Cranberry Upside-Down Cake is a visually stunning, gemlike dessert — or breakfast — that can
be made any time of the year. The basic upside-down cake works just as well with fresh or frozen cranberries. If you use frozen, don’t even bother defrosting; they can just be poured right into the pan.
- Yield: 8 Servings
- 1½ cups (3 sticks) butter
- 1 cup firmly packed brown sugar
- 2 cups cranberries, fresh or frozen
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 2 cups granulated sugar
- 1 orange zest
- 3 eggs
- 1 cup whole milk
- Preheat the oven to 350°F/175°C.
- Melt ½ cup of the butter and the brown sugar in a 10-inch cast-iron skillet over medium heat. Remove from the heat and add the cranberries. Set aside.
- Combine the flour, baking powder, baking soda, and salt in a large bowl and whisk together. Set aside.
- In another bowl, combine the granulated sugar, orange zest, and remaining 1 cup butter, and blend until light and fluffy, about 3 minutes. Add the eggs one at a time and mix until incorporated.
- With an electric mixer on low speed, add onethird the flour mixture to the batter, then add onethird of the milk. Alternate adding the flour and milk, and mix until the batter is smooth.
- Pour the batter over the cranberries. Place the skillet on a baking sheet to catch any spillover and set in the oven. Bake for about 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before slicing into wedges to serve.