You could make this cake for any occasion! While I was making it my mom said she was going to stop by for dinner. I told her how lucky she was because I was serving cake tonight! It is snowy and cold out and half the cake was gone! and we were all under the blankets sipping some beer.
Cranberry Upside-Down Cake
makes two 8″ cakes to serve 10 -12, from Smitten Kitchen
* 1/2 stick (4 Tbsp.) butter
* 2/3 cup light brown sugar, packed
* 1 Tbsp. molasses
* 1/4 cup water
* 2 1/2 generous cups cranberries, fresh or frozen
* 2 cups AP flour
* 1 cup sugar
* 2 tsp. baking powder
* 1 tsp. salt
* freshly grated nutmeg
* 3 large eggs, room temperature
* 1 cup sour cream/Plain Yogurt
* 1 stick (8 Tbsp.) butter, melted
* 1/4 tsp. favorite flavoring(Almond, Cinnamon, or Vanilla)
Preheat the oven to 375ºF, and butter two 8″ round cake pans.
In a medium saucepan, melt 1/2 a stick of butter. Add the brown sugar, molasses, and water and bring to a boil, stirring nearly constantly. Pour into prepared pans and set aside while you make the cake batter.
In a bowl, whisk together the flour, sugar, baking powder, salt, and grated nutmeg.
In the work bowl of your stand mixer, beat eggs and sour cream on medium speed until well blended. Add the melted butter and Flavoring and stir to combine. Add the flour mixture all at once and mix on low until fully incorporated and batter is smooth.
Pour the cranberries into the pans with the molasses mixture. Press them down a bit and create an even layer of cranberries in the bottom of the pan. Pour the batter on top of the cranberries and spread it evenly in the pan, being careful not to displace the berries.
Bake for about 40 minutes or until the top is golden brown and a tester comes out clean. Let cool on a wire rack for 10 minutes, then invert it over a serving plate.
P.S. – If you wanted to make this cake with even more cranberry goodness, use 3 cups of berries.
