Add eggs and vanilla. Beat until combined, scraping down bowl as necessary.
reserved dry ingredients
⅓ cup whole milk
Add half of the dry ingredients and beat until combined. Then add milk and beat until combined. Add remaining dry ingredients and beat until combined.
Pour batter into cake and and smooth the top with a rubber spatula.
Bake at 350°F until cake is golden brown and a thin knife inserted into the middle comes out clean, about 40 to 45 minutes.
Remove from oven and let cool for 5 minutes. Run a knife around the sides of the pan. Place a large plate inverted on top of the cake pan. Carefully invert the pan onto a serving dish. If any berries stick to the top, scrape them off and return them to their rightful place on the cake.
100g / ⅓ cup red currant or raspberry jelly
Warm jelly in a small saucepan over low heat for a few minutes. Gently brush the jelly onto cake as a glaze on the hot cake.
Serve warm or cover tightly and serve the next day.
From MakeBetterFood.com. . (makebetterfood.com/recipes/cranberry-upside-down-cake/). Adapted from Greenspan, Dorie. Baking: From My Home to Yours. (Houghton Mifflin, 2006).
Bake at 350°F until cake is golden brown and a thin knife inserted into the middle comes out clean, about 40 to 45 minutes.
⅓ cup red currant or raspberry jelly
5/
5 stars from
1 user.
Preheat oven to 350°F. Place an 8" round cake pan on a baking sheet.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
Melt butter in a small saucepan.
Add sugar to saucepan and stir, cooking until mixture comes to a boil. Pour this into the cake pan.
Scatter nuts into cake pan, spreading around evenly.
Rinse and place cranberries in cake pan, distributing evenly and pressing down gently with your fingers.
In a large bowl or stand mixer, cream butter with a hand mixer until smooth.
Add sugar and beat until pale and creamy, about 3 minutes.
Add eggs and vanilla. Beat until combined, scraping down bowl as necessary.
Add half of the dry ingredients and beat until combined. Then add milk and beat until combined. Add remaining dry ingredients and beat until combined.
Pour batter into cake and and smooth the top with a rubber spatula.
Remove from oven and let cool for 5 minutes. Run a knife around the sides of the pan. Place a large plate inverted on top of the cake pan. Carefully invert the pan onto a serving dish. If any berries stick to the top, scrape them off and return them to their rightful place on the cake.
Warm jelly in a small saucepan over low heat for a few minutes. Gently brush the jelly onto cake as a glaze on the hot cake.
Serve warm or cover tightly and serve the next day.
Print