Maida Haetter’s Cranberry Upside-Down CakeAlexandra Linn
- prep time:
- 20 minutes
- cook time:
- 1 hour
- 12 oz fresh cranberries
- 5 oz unsalted butter, at room temp.
- 1 c. + 2 T. sugar
- 1 1/4 c. sifted all-purpose flour
- 1 1/2 at. double acting baking powder
- 1/4 t. salt
- 1 egg
- 1 t. vanilla
- 2/3 c. milk
- rind of 1 large deep-colored orange
- 1/3 c. red currant jelly
Heat oven to 350 degrees. Rinse cranberries and dry them.
Heavily butter a 9x2" round layer cake pan with 4 tablespoons of butter. Sprinkle 1/2 cup plus 2 tablespoons sugar over butter. Sprinkle berries on top of sugar; they will almost fill pan.
Sift together flour, baking powder, and salt with rest of sugar.
Beat remaining buttter in a small bowl until soft, then beat in egg and vanilla. On lowest speed add sifted dry ingredients in 3 additions alternately with milk mixing until just combined. Remove from mixer and sti rin grated zest, then pour over berries. Bake until top becomes quite brown, about 1 hour.
Cool cake on rack for 10 minutes. Cut aroudn edges of cake with a knife, then continue cooling another 10 minutes.
Heat jelly in a small pan until it melts and starts to boil. Pour hot jelly onto cake and spread it with bottom of a spoon to cover top completely.