Saturday, 29 November 2008

Cranberry Upside-Down Cake

Recipe from Martha Stewart

I have just made this recipe for Annie ready for her Thanksgiving meal this weekend, it looks great and I will be making it again. The measurements are American, but quite easy to convert online.
Serves 8
8 tbspns unsalted butter at room temperature
1 cup sugar
1/2 tsp ground cinnamon
1/4 tsp allspice
1 3/4 cups cranberries
1 egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour (that's either all plain or a mix of plain and self raising)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1. Preheat oven to 180 degrees. Rub the bottom and sides of an 8 inch round tin with 2 tbspns of the butter. In a small bowl stir together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mix into the bottom of the tin, arrange cranberries in a single layer on top.
2. With an electric mixer, cream remaining 6 tbspns of butter with 1/2 cup sugar until light and fluffy. Add egg and vanilla, beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low add flour mix in three batches alternating with the milk, until well combined.
3. Spoon batter over cranberries in tin and smooth top. Place pan on a baking sheet, bake cake until a skewer inserted in the centre comes out clean, 30 to 35 minutes. Run a knife around the edge of cake; invert onto a rimmed platter.

1 comment:

domestic goddess said...

this looks lovely hun, can you freeze this?