#cranberrylove: Cranberry Upside Down Cake

November is #cranberrylove month!!!  I am hosting this month.  In the past I have participaped in #figlove, #peachlove, #tomatolove, #icecreamlove, #pastalove, #berrylove, #greenslove, #chocolatelove.

I have been dying to make an upside down cake!  So, when I was looking for recipes for this month’s love blog hop and stumbled upon a cranberry upside down cake- I was hooked!  I also love bundt cakes, so I decided to put the cake in my bundt cake mold.  It makes everything prettier.  Don’t you think?

Things I learned from this cake- Use all the butter!  I did not use all the butter to coat the cake pan and had a nice amount of sugar baked to the bottom of my pan.  Also, be gentle when putting the batter into the pan.  Otherwise, the cranberries move around and are not all on the bottom of the pan or the top of your cake.  All in all though it turned out wonderful!

Cranberry Upside Down Cake

This recipe is adapted from Kiss My Bundt by Chrysta Wilson

Ingredients

• 2 cups fresh cranberries
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup and 2 tablespoons unsalted butter, divided
• 2 1/4 cup sugar, divided
• 3 eggs, room temperature
• 1 1/2 teaspoons vanilla
• 1 1/4 cup whole milk

Directions

1. Preheat oven to 350 degrees F.

2. Rub the bottom and sides of a bundt pan with 2 tablespoons of butter (it will be a really thick layer of butter, you need it so don’t skimp).  In a small bowl, stir together 1/2 cup sugar with the cinnamon and allspice.  Next sprinkle the sugar mixture evenly over the bottom of the pan.  Arrange the cranberries in a single layer on top of the sugar mixture.

3. Sift flour, baking powder, and salt together.  Set aside.

4. Cream butter with electric mixer.  Next slowly add 1 3/4 cup sugar.  Beat until mixture is fluffy.

5. Crack eggs in a separate bowl and then add them to the butter/sugar mixture one at a time.

6. Add the vanilla to the milk.

7. Next alternating between the flour and milk, starting with the flour, mix 1/3 of the flour mixture into the butter mixture.  Followed by 1/2 of the milk.  Alternating until everything is thoroughly mixed together.

8. Put the batter into the bundt pan.  Bake the cake for approx. 40 minutes or until a toothpick inserted in the cake comes out clean.  Let the cake cool for 5 minutes or so in the pan and then invert onto a serving platter.  Remember if you pan is dark in color it will retain heat and continue to cook the cake even out of the oven.  Enjoy!

November is #cranberrylove month!

Please join in on the #cranberrylove fun by linking up any cranberry recipe from the month of November 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #cranberrylove event! The twitter hashtag is #cranberrylove :).

Deanna @ Teaspoon of Spice @tspbasil

Kimberly @ Badger Girl Learns to Cook @bdgergrl

Evelyne @ Cheap Ethnic Eatz @cethniceatz

EA @ Spicy RD @thespicyrd

T.R. @ No One Likes Crumbley Cookies @TRCrumbley

Shulie @ Food Wanderings @foodwanderings

Becky @ Baking and Cooking, A Tale of Two Loves

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