Cranberry Cake, Upside Down

By mangia_g2

Ingredients

• Topping:
• 1 stick butter
• 1 1/2 cups sugar
• 2 TB water
• 1 tsp cinnamon
• 4 cups cranberries (16 oz), rinsed, picked over and at room temperature
• Cake:
• 1 1/2 cups cake flour
• 1/2 tsp each baking soda and salt
• 6 TB butter, very soft
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 3/4 cup sour cream
• 1 tsp vanilla

Details

Servings 14

Preparation

Step 1

Preheat oven to 350. Generously spray a 9 inch springform pan with nonstick cooking spray, especially the bottom. Wrap the outside with foil to avoid leakage and set aside on a baking sheet.

To make the topping: Melt the butter in a large-bottom saucepan. Add the sugar, water and cinnamon. Cook over medium heat, stirring well to thoroughly mix the butter and water. Cook until sugar dissolves, about three minutes. Stir in the cranberries, pour into the pan and quickly spread evenly, making sure to include the sugar stuck to the bottom and sides of the saucepan. Set aside.

To make the cake: Sift together the flour, baking soda and salt and set aside. Beat the butter and both sugars on medium speed until smooth and fluffy, about two minutes. Add the eggs, one at a time, mixing well after each addition. On low speed, add half the flour mixture. Mix until combined. Add the sour cream and vanilla; mix until combined. Add the remaining flour mixture and mix until smooth. Transfer the batter to the springform pan, spreading evenly over the cranberries.

Bake 55-65 minutes or until top is brown and center is set. The cake should pull completely away from the side of the pan, and a tester inserted in the center should come out clean and only very slightly sticky. (The cake will seem almost hard to the touch, but it will not be too dry.)

Set the cake on a rack for 10 minutes to cool. Run a knife around the edge to loosen the cake. Invert it onto a plate. Remove the foil, the ring and the pan bottom. Replace any cranberries that have escaped and any sugar stuck to the pan bottom. Do this quickly before the sugar hardens. Cool 30 minutes. Cut into wedges and serve.

You can make the cake up to 2 days ahead. Keep it covered airtight at room temp.