This cake is so good, I have made it twice in a week. I love fresh cranberries and this cake really showcases them. The cake is very moist with excellent texture and classic vanilla flavor. With each bite, your taste buds discover the cinnamon-spiced tart cranberry layer first followed by the creamy cake base. Bliss. The original recipe was from Martha Stewart but I discovered it on the talented food stylist, Teresa Blackburn’s blog, Food on Fifth. The cake is simplicity itself and bakes in about a half hour. Add to that the powerhouse antioxidant benefits of cranberries, and you’ve got a winner! Be prepared to be wowed! The cake travels well for a potluck and can easily be doubled for a crowd. Add 15 minutes to the baking time if doubling the recipe.
Fresh Cranberry Upside Down Cake
1 stick unsalted butter, extra to grease cake pan
1/2 c white sugar mixed with 1 teaspoon of ground cinnamon
2 cups whole cranberries( can use frozen, thawed)
1/2 c brown sugar
1 large egg
1 t vanilla extract
1 1/2 c unbleached flour
1 1/2 t baking powder
1/4 t salt
1/2 c buttermilk
Preaheat oven to 350F. Butter generously the sides and bottom of an 8″ cake pan. Spread the cranberries across the bottom and sprinkle with the cinnamon sugar, tapping the pan to evenly distribute the sugar. In a medium bowl, cream the butter and brown sugar. Beat in the egg then add the vanilla. Mix the flour and baking powder together. Alternate adding the flour with the buttermilk to the creamed butter and egg mixture until the batter is fluffy and smooth. Do not overheat. Pour over the cranberries and bake in the center of the oven for 30-35 minutes until a test toothpick comes out clean. Cool in the pan for 15 minutes on a rack. Run a knife around the edges then invert over your serving dish. If the cake does not separate immediately, just be patient and let gravity do its thing: it will gently slide out of the pan. Sprinkle with sliced almonds or powdered sugar if desired. Serve warm with vanilla ice cream.