Cranberry Upside-Down Cake

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 350°F (175°C). Using unsalted butter or nonstick cooking spray, grease a 9-inch aluminum cake pan, then line bottom with a circle of parchment paper.

2. 2

   For the Topping: In a small saucepan, bring butter, brown sugar, granulated sugar, salt, and 1 tablespoon water to a simmer over medium heat. Cook, stirring often, until sugar dissolves and mixture begins to bubble, 3 to 4 minutes. Remove from heat and pour sugar mixture into prepared pan, then tilt pan to spread sugar mixture into an even layer that covers the bottom of the pan. Arrange cranberries over sugar mixture.

3. 3

   For the Cake: In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, butter, vanilla extract, baking powder, baking soda, salt, and orange zest. Beat on medium-high speed until light and fluffy, pausing to scrape bottom and sides of bowl every 30 seconds or so, 3 to 5 minutes.

4. 4

   With the mixer running, add eggs one at a time, letting each fully incorporate before adding the next. Pause mixer to scrape down sides and bottom of bowl, and add sour cream, mixing on medium-low until no streaks remain. Stop mixer and add flour all at once, then mix on low speed until just combined, 1 minute. Using a flexible spatula, give batter a few final folds to ensure all flour has been incorporated. Scrape batter over cranberries in the prepared cake pan, and spread into an even layer to cover the fruit. (A few cranberries may poke through the top of the batter, this is OK.)

5. 5

   Bake until cake is golden brown and springs back lightly when gently prodded, and a toothpick inserted into the center of the cake comes out mostly clean, 35 to 45 minutes. Let cool on a wire rack for 20 minutes.

6. 6

   Place a serving plate over the cake, and carefully invert cake onto the plate. Serve warm or at room temperature with whipped cream, vanilla ice cream, or crème anglaise, if desired.

Nutrition

calories

382 kcal

fatContent

21 g

fiberContent

1 g

sugarContent

42 g

sodiumContent

418 mg

proteinContent

3 g

cholesterolContent

101 mg

carbohydrateContent

47 g

saturatedFatContent

13 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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