Cake with gooey cranberries on top, not a bad way to start or end the day. Cranberries are a Pacific Northwest crop that happen to also be a super food, like blueberries. It may be dessert, but it has its nutritional benefits. Second thought, no need to vindicate, just let it be dessert.
Cranberry Walnut Upsidedown Cake is delicious with coffee in the morning, or after dinner with a dollop of spiked whipped cream. Get it going on the stovetop, finish it in the oven. The fragrance is mouth-watering enough, and then you get to eat it.
Ingredients for Topping:
1/2 stick (1/4 C) unsalted butter
3/4 C packed brown sugar
1 3/4 C fresh cranberries
3/4 C coarsely chopped walnuts (or pecans), toasted
Ingredients for cake:
1 1/2 C all-purpose flour
1 1/2 t baking powder
1 t baking soda
1/2 t salt
1 stick (1/2 C) unsalted butter, softened
3/4 C granulated sugar
2 large eggs
1/2 t vanilla
3/4 C well-shaken buttermilk
Preheat oven to 350º. For topping melt butter in cast iron skillet (any heavy ovenproof skillet will work if it has a depth of about 2″), swirling to coat bottom and sides/ Add sugar, stir to melt and then sprinkle with cranberries and nuts and simmer for one or two minutes/ Turn heat off.
For cake batter whisk together dry ingredients/ Beat sugar and butter at high speed for several minutes/ Add eggs one at a time, continue beating/ Add vanilla/ Reduce speed to low and add flour and buttermilk alternately, beginning and ending with flour/ Do not overmix/ Reheat topping to bubble, gently pour batter on top, spread evenly and place pan on middle rack in the oven/ Bake @ 350º for 25-30 minutes or until skewer comes out clean when inserted into cake/ Cool on a rack in the pan for 15 minutes/ Run a knife or spatula around edge of cake and gently invert onto a serving plate/ Allow to cool and serve with whipped cream infused with a splash of rum or port, or not.
Thank you Gourmet magazine. I’ve been making this cake since I discovered it in the magazine ten or fifteen years ago. It was reprinted in November 2005.
(I have a feeling you could decrease the brown sugar and use leftover cranberry sauce to make this topping.)