This cake has Christmas written all over it. I know there will be people rolling their eyes since it”s only the beginning of November, but I love Christmas, so I”m not afraid to start sharing early. To be totally honest I started listening to Christmas music at the end of September. Not every day, mind you, but when it”s a gloomy day that needs perking up I pop in some Bing Crosby and my day gets a whole lot brighter.
I wasn”t planning on sharing any Christmas recipes quite yet but this cake would be so perfect for a Christmas gathering. The sticky, bright red cranberry topping with the scent of cinnamon and cloves wafting in the air. If you can make this and not turn on the Christmas music, I commend you.
For those of you who are still gearing up for Thanksgiving, Mandi from life… your way has partnered with 15 different bloggers (including myself) to bring you a Free Thanksgiving E-book that is completely dedicated to helping you get your Thanksgiving plans in order. This e-book has everything from How to Thaw a Turkey to Table Setting Inspiration. If you”re hosting Thanksgiving and feel like you could use some help with the planning then I recommend you check it out.
P.S. I think this cake would make a wonderful addition to the Thanksgiving table as well. It really is perfect for the entire holiday season, and it”s just too good to be limited to Christmas.
One Year Ago: Tortilla Salad Bowls
Cranberry Upside-Down Cake
adapted from Martha Stewart
- 8 tablespoons softened butter, divided
- 1 cup sugar, divided
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 3/4 cups cranberries
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Prepare an 8 inch round cake pan by rubbing the sides and bottom with 2 tablespoons butter (Don”t skimp on the butter! I thought it was a little excessive so I only used 1 tablespoon, but I had trouble with my topping getting stuck to the pan, so use the whole 2 tablespoons).
- Mix together 1/2 cup sugar, cinnamon and cloves. Sprinkle evenly over bottom of pan. Top with cranberries, making sure they are in a single layer.
- Cream together remaining 6 tablespoons of butter and 1/2 cup sugar. Mix in egg and vanilla.
- In a separate bowl mix together flour, baking powder and salt. Alternating with milk, mix the flour mixture into butter mixture in three additions, starting and ending with flour.
- Spread cake mixture over cranberries, smooth top.
- Bake at 350ºF for 30-35 minutes or until toothpick inserted in the centre comes out clean. Let cool for 20 minutes in pan, run a knife around the edges to loosen the sides. Flip onto serving platter.
Makes: 8 servings
*This cake is best served fresh, although the leftovers are still tasty, the sticky topping is so much better when it”s still a bit warm (in my opinion).