Fresh Cranberry Upside Down Cake
The combination of golden raisins and fresh cranberries makes for a deliciously fruity dish that's perfect for summer. Of all the upside down cake recipes we've come across, this one for Fresh Cranberry Upside Down Cake may just be the best! Try it today and see if this upside down cake ranks in your "top 10" too.
- 1/2 stick butter or margarine
- 1 1/2 cup packed brown sugar
- 1 1/2 cup fresh cranberries
- 1/2 cup golden raisins
- 1 stick butter or margarine, softened
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon baking powder
- 2 large eggs
- 2/3 cup milk
- 1 1/4 cup flour
- 1/3 cup cornmeal
Preheat oven to 350 degrees F.
Prepare an 8 or 9 x 2 inch round cake pan. Put butter in cake pan and melt in oven. Tilt to coat sides.
Sprinkle pan evenly with 3/4 cup of brown sugar, then cranberries in 1 layer. Scatter raisins over the top.
On medium speed, beat butter, 3/4 cup brown sugar, vanilla and baking powder for 3 minutes until very pale.
Beat in eggs one at a time (mixture will look curdled).
On low speed, beat in milk, flour and cornmeal until just blended.
Spread in pan covering the brown sugar, cranberrry and raisin mixture.
Bake for 1 hour, until top is browned and pick inserted near center comes out with moist crumbs.
- Cool in pan on wire rack only 5 minutes before inverting cake onto serving plate.