RECIPE: Cranberry Upside-Down Cake (pic)
This is a recipe from the Dec. 2002 issue of Country Home magazine. It is adapted from The Olives Dessert Table. (Olives is Todd English's superb restaurant in Charlestown, Mass.)
CRANBERRY UPSIDE-DOWN CAKE (8 servings)
1/4 cup unsalted butter, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
3 cups fresh or frozen cranberries
1/4 cup unsaled butter, softened
1/2 cup milk
1 tsp. vanilla extract
1 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped, toasted pecans
2 tsp. finely shredded lemon peel
2 tsp. finely shredded orange peel
Sweetened whipped cream, if desired
Grease and lightly flour a 9" X 1 1/2" round cake pan. Line bottom with parchment paper; grease paper. Set aside.
In a medium bowl beat 1/4 cup butter, the 1/3 cup brown sugar, and the granulated sugar with an electric mixer on low to medium speed until well combined. Spread on bottom of prepared pan. Press cranberries into mixture. (NOTE: if using frozen cranberries, do not defrost before adding to recipe.)
Place 1/4 cup butter and the 1/2 cup brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs, one at a time, beating well and scraping down bowl after each addition. (Mixture will have a curdled look.) Add flour, baking powder, and salt; mix until just combined. Fold in pecans and citrus peels.
Spread batter gently over cranberries. Bake in a 350 degree oven for 45 to 50 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack 15 minutes. Loosen cake from pan; invert onto plate. Remove parchment paper. Serve warm or at room temperature, with sweetened whipped cream, if desired.
I found that the taste improves the second day!
Here's what it looks like: