CRANBERRY UPSIDE-DOWN CAKE
~ Good old-fashioned holiday dessert (Detroit Free Press clipping)
10 Tbsp. room temperature unsalted butter
1 cup plus 2 Tbsp. granulated sugar, divided
4 cups fresh cranberries plus 1 cup for garnish
1 1⁄4 cups sifted all purpose flour
1 1⁄2 tsp. baking powder
1⁄4 tsp. salt
1 large room temperature organic egg
1 tsp. vanilla extract
2⁄3 cup milk
zest of 1 large orange
1⁄3 cup red currant jelly
1⁄2 cup unsweetened heavy cream (plus 1 Tbsp. powdered sugar)
or good vanilla ice cream
- Preheat oven to 350º. Adjust oven rack to lower quarter of oven.
- Spread 4 Tbsp. of butter on bottom and sides of an iron skillet (heavier on the bottom). Sprinkle 1⁄2 plus 2 Tbsp. of sugar on bottom of pan. Place cranberries in pan. Set aside.
- In large mixing bowl, sift together flour, baking powder, salt and remaining 1⁄2 cup of sugar. Set aside.
- In medium mixing bowl, beat remaining 6 Tbsp. butter until soft. Add flour mixture alternately with the milk. Mix until just combined Stir in orange zest. Pour batter over berries, smooth top and bake for 1 hours (top of cake will get very brown).
- Remove from oven and cool on rack for 20 minutes. With a paring knife, cut around sides of pan to loosen cake. Put the serving plate on top of the pan and invert so cake unmold on the plate.
- In small saucepan, heat jelly over low heat. Pour melted jelly over the entire surface of cake, bringing it to the edges with the back of the spoon. Let cool completely.
- Just before serving, whip whipping cream and powered sugar.
- Serve cake at room temperature with whipped cream or ice cream. (8-10 servings)