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Cranberry upside-down cake

Time 1 hour
Yields Serves 9
Cranberry upside-down cake

Topping

1

Heat the butter in a small saucepan until melted. Add the sugar and water and cook, stirring until the sugar is dissolved. Add the cranberries and vanilla and stir to combine.

2

Pour the mixture into a buttered 8-inch square baking dish. Set it aside while preparing the cake batter.

Cake

1

Heat the oven to 350 degrees. Using an electric mixer, beat the butter until light. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Add the sour cream, vanilla and orange peel and mix.

2

In a small bowl, stir together the flour, baking soda, nutmeg and salt.

3

Add the dry ingredients to the butter-sugar mixture and beat until the ingredients are blended and the batter is light, about 2 to 3 minutes.

4

Spoon the batter evenly over the cranberry mixture in the baking pan and use the back of the spoon or a spatula to spread it smooth.

5

Bake until the cake tests done in the center, about 40 to 45 minutes. Remove the cake from the oven and let it stand 5 minutes, then invert it onto a serving platter. Cool slightly before cutting and serving warm.

From Donna Deane.

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