UPSIDE DOWN CAKE - ORANGE CRANBERRY

By akselden

Ingredients

• 5 Valencia orange slices, 3/8" thick
• 1 1/2 C. fresh cranberries
• 3/4 C. light brown sugar, divided
• 6 oz. unsalted butter, divided
• 2 C. cake flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 C. granulated sugar
• 2/3 C. milk, room temperature
• 1 egg, lightly beaten
• 2 tsp. chocolate extract
• 1/4 tsp. vanilla extract
• Whipping cream

Preparation

Step 1

1. Preheat oven to 350°F.

2. Boil water. Drop orange slices and cranberries into boiling water, reboil, drain and set aside.

3. Combine 1/2 C. brown sugar, 2 oz. butter and 1 T. water. Heat stirring until blended.

4. Pour into buttered 9" nonstick cake pan.

5. Sift together flour, baking powder, salt and sugar.

6. Melt 4 oz. butter in a saucepan. Remove from heat and beat in milk, egg and extracts. Combine with flour mixture and beat until smooth.

7. Place orange slices in cake pan and fill spaces with cranberries. Sprinkle 1/4 C. brown sugar evenly over fruit, then spoon cake mixture on top.

8. Bake until golden and a toothpick comes out clean, 35-40 minutes.

Cool 6-8 minutes then invert onto serving plate. Serve warm with whipped cream.