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Wednesday, December 16, 2009

Cranberry Upside Down Cake

Topping:
1/2 stick butter or margarine
3/4 cup packed brown sugar
1 1/2 cups fresh or frozen cranberries
1/2 cup golden raisins

Cornmeal cake:
1 stick butter or margarine, softened
3/4 cup packed brown sugar
1 tablespoon vanilla
1 1/2 teaspoons baking powder
2 large eggs
2/3 cup milk
1 1/4 cups flour
1/3 cup yellow cornmeal

Heat oven to 350 degrees. You will need an 8- or 9-inch round cake pan.


Topping: Put butter in cake pan and melt in oven. Tilt to coat sides of pan. Sprinkle evenly with brown sugar, cranberries, and raisins.


Cake: On medium speed, beat butter, brown sugar, vanilla, and baking powder for three minutes or until very pale. Beat in eggs one at a time. On low speed, beat in milk, flour, and cornmeal just until blended. Spread over topping. Bake one hour to one hour and ten minutes, until top is browned and wooden pick inserted near center comes out clean. Cool in pan on wire rack for only five minutes before inverting to serve.

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