Yankee Cranberry Upside-down Cake
From adacowan 16 years ago
- 50 minutes to make
- Serves 10
This recipe was adapted from FamilyFun Magazine. Topped with tangy cranberries in lieu of sweet pineapple, this recipe lends a distinctive New England flavor to old-fashioned upside-down cake.
Ingredients
- 6 Tablespoons butter, softened shopping list
- 2 1/2 Cups fresh or frozen cranberries shopping list
- 1/2 Cup firmly packed brown sugar shopping list
- 1/3 Cup chopped pecans, toasted shopping list
- 1 Cup sugar shopping list
- 2 eggs, at room temperature shopping list
- 1 1/2 Teaspoons vanilla extract shopping list
- 1 1/4 Cups flour shopping list
- 1 1/2 Teaspoons baking powder shopping list
- 1 Teaspoon cinnamon shopping list
- 3/4 Cup buttermilk shopping list
How to make it
- Heat the oven to 350°.
- Melt 2 tablespoons of the butter and pour it into a 9-inch springform pan.
- In a mixing bowl, combine the cranberries and the brown sugar.
- Scatter the mixture atop the butter.
- Sprinkle on the pecans.
- Beat the remaining 4 tablespoons of butter and the sugar at medium speed in a medium mixing bowl until well blended.
- Beat in the eggs one at time, then beat in the vanilla extract.
- Combine the flour, baking powder, and cinnamon in a small bowl and stir well.
- Beat a third of the dry ingredients into the creamed mixture, followed by half of the buttermilk.
- Continue alternating in this way until you've beaten in the last of the dry ingredients.
- Spoon the batter evenly over the cranberries.
- Bake the cake until a wooden toothpick inserted in the center comes out clean, about 50 minutes.
- Let it cool in the pan for about 5 minutes, then invert the cake onto a serving platter and remove the pan.
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