Cranberry Upside Down Cake -

Cranberry Upside Down Cake

Ingredients

12-14 ounces fresh cranberries
4 tablespoons butter
⅔ cup sugar

FOR THE BATTER

⅔ cup flour
1 teaspoon baking powder
3 eggs
½ cup sugar
Grated rind of 1 orange
3 tablespoons butter, melted

Details

Serves: 8

Method

1. Preheat the oven to 350°F. Place a baking sheet on the middle shelf of the oven.

2. Wash the cranberries and pat dry. Thickly smear the butter on the base and sides of a 9 X 2 inch round cake pan. Add the sugar and swirl the pan to coat evenly.

3. Add the cranberries and spread in an even layer over the bottom of the pan.

4. For the batter, sift the flour and baking powder twice. Set aside.

5. Combine the eggs, sugar, and orange rind in a heat proof bowl set over a pan of hot but not boiling water. With an electric mixer, beat until the eggs leave a ribbon trail when the beaters are lifted.

6. Add the flour mixture in 3 batches, folding in well after each addition. Gently fold in the melted butter, and then pour over the cranberries.

7. Bake for 40 minutes. Let cool for 5 minutes, then run a knife around the inside edge to loosen.

8. To unmold, while the cake is still warm place a flat plate on top of the pan, bottom-side up. Holding the pan and plate tightly together with potholders or oven gloves, quickly flip over. Carefully lift off the pan.

Related food category:

• Cakes and Cheesecakes