EATS: Upside Down Cranberry Cake Recipe

This upside down cranberry cake is a favorite of my friends and family. What’s great about it is that you can substitute the cranberries for just about any seasonal fruit and enjoy this cake year round. It is the perfect dessert to bring as a dinner guest or to a backyard gathering because it tastes great and travels well! Below is the post I wrote when I first published this recipe in 2018. Enjoy and let me know how you like this recipe for upside down cranberry cake.

Cheers!

Chef Seis

I don't know how you felt about 2017 but I am happy to move onto 2018! Over the past year I went through a pretty rough divorce. On the positive side I have had a lot of great friendships to help me through the tough times. I have four amazing kids who are all happy and healthy, and I have been fortunate enough to meet a special someone who is making 2018 and future years look amazingly bright. Over the holidays I baked a few cakes for parties and gatherings. Because of this recipe's sweet and sour elements I found it appropriately representative of this past year.  When both flavors combine, you taste the delightful outcome and just like life it makes you appreciate the sweet and the sour.  I am posting this upside down cranberry cake for all of you to fill your time, stomachs, and hearts with! When you decide to bake this post your photos on social media and tag me!
Happy New Year and Happy Baking!    

TOPPING INGREDIENTS: UPSIDE DOWN CRANBERRY CAKE

• 5 tablespoons unsalted butter

• 3/4 cup of light brown sugar

• 1 tablespoon honey

• 1 12 ounce room temperature bag of cranberries (or three

• cups of any type of fresh fruit such as cherries, blueberries, or peaches)

CAKE INGREDIENTS: UPSIDE DOWN CRANBERRY CAKE

• 6 tablespoons of unsalted butter

• 1 cup sugar

• 1 and 1/2 cups all purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 2 large eggs

• 1/2 teaspoon vanilla extract

• 1/2 cup of milk

  Instructions:

• Preheat oven to 350 degrees F 

  For the topping:

• In a medium sized saute pan, over medium heat melt butter. Stir
  in sugar and honey. Lower heat and continue blending until a thick smooth
  sauce is formed. 

• Transfer sauce to 9 inch round cake pan (with 2 inch high
  sides) 

• Lay cranberries on top of sauce in the cake pan

• Put to the side

  For the cake

• Mix flour, baking powder, cinnamon, and salt in a medium bowl.
  Set aside. 

• Using an electric mixer, take a large bowl
  and combine 6 tablespoons of butter and sugar. Mix until creamy

• Add eggs to the butter and sugar.  Beat until light and
  fluffy.

• Beat in vanilla extract 

• Then add dry ingredients alternately with the milk and mix until
  all ingredients are fully incorporated.

• Spoon batter evenly over the cranberries.