Receta Cranberry Upside-Down Cake
This will be my last post of the year so I shall leave you with something festive: a cranberry upside-down cake. Cranberries are full of wonderful vitamins and antioxidants, and in this recipe the sugar forms a sweetening syrup to counteract their sharp tang
- 1 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 3/4 sticks (14 tbs) butter
- 1 cup minus 2 tbs sugar
- 1/4 cup chopped walnuts
- 2 cups cranberries
- 2 eggs
- 1 tsp vanilla
- 1/3 cup milk
Preheat oven to 350F. Put a round pan on a baking sheet. If you're using a springform pan, as I did, the baking sheet is necessary to catch any syrup that leaks out.
Mix the flour, baking powder, cinnamon, and salt.
Melt 6 tbs of the butter in a small pan. Sprinkle in 6 tbs of the sugar and cook until the mixture comes to a boil. Pour this into the bottom of the pan then scatter over the nuts and top with the cranberries.
Beat the remaining butter until smooth. Add the remaining sugar and beat until creamy. Add the eggs one at a time, beating one minute between each. Pour in the vanilla. Add half the dry ingredients, mixing only until they disappear. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries, and smooth the top.
Bake for 40-45 minutes or until a knife comes out clean. Carefully turn out onto a serving platter and there is your very pretty cake.
Enjoy, and have a very merry festive season.