Bucky's Recipe

Cranberry Walnut Upside Down Cake

Category: Desserts

TOPPING:
1/4 c. butter
3/4 c. packed brown sugar
1 3/4 c. fresh or frozen cranberries, do not thaw
3/4 c. walnuts, coarsely chopped and toasted

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:
1.5 c. all purpose flour
1.5 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. butter, softened
3/4 c. granulated sugar
2 large eggs
1/2 t. vanilla
3/4 c. well shaken buttermilk

Whisk flour, baking powder, baking soda and salt. Beat together butter and sugar in larg 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 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.