Shelly's Recipe

CRANBERRY UPSIDE DOWN CAKE

Category: Cakes

Topping:
1/2 cup butter
2/3 cup sugar
1/2 tsp vanilla
1 Tbsp grated orange peel
2 cups cranberries, coarsely chopped
1/3 cup sugar

Melt 1/4 cup butter in pan; add 2/3 cup sugar, orange peel and vanilla. Blend thoroughly and spread evenly in an 8 inch – 9 inch square or round pan. Mix cranberries and remaining 1/3 cup sugar. Spread over mixture in pan.

Cake:
11/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter/margarine
1 tsp vanilla
1/2 cup sugar
1 egg
1/2 cup milk

Sift together flour, baking powder and salt. Cream butter and vanilla. Add sugar gradually, creaming until fluffy. Add egg and beat thoroughly. Blending only until smooth after each addition, alternately add dry ingredients in 1/3s and milk in 1/2s to creamed mixture. Spread batter evenly over cranberry mixture. Bake at 350oF for approximately 50 minutes. Remove from oven and let stand on wire rack 1 – 2 minutes. Run spatula around edge of cake to loosen. Cover with serving plate and invert. Leave pan over cake for 1 – 2 minutes and then remove pan. Cake may be served warm or cool.