Cranberry Walnut Upside Down Cake
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Serves/Makes: 6
Ready in: 1-2 hrs
***TOPPING***
- 1/4 cup butter
- 3/4 cup packed brown sugar
- 1 3/4 cup fresh or frozen cranberries, do not thaw
- 3/4 cup walnuts, coarsely chopped and toasted
***CAKE***
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup well shaken buttermilk
TOPPING: Melt butter in 10 inch cast iron skillet and stir in brown sugar and simmer until sugar dissolves. Sprinkle cranberries and walnuts over butter mix and remove from heat. CAKE: Whisk flour, baking powder, baking soda and salt. Beat together butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time. Beat in vanilla. Add flour mix at low speed alternately in batches with buttermilk, beginning and ending with flour mix. Mix just until combined. Heat topping in iron skillet over medium high heat until it starts to bubble. Gently spoon batter over topping and spread evenly. Quickly transfer to oven and bake at 350 degrees F and toothpick comes out clean, about 25 to 30 minutes. Cool for 15 minutes and run a thin knife around edges then invert on serving platter. Cool completely at least one hour. Can be made one day ahead and wrapped in plastic at room temperature.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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