Cranberry Upside-Down Cake

Wpis w wersji polskiej

Hello everyone, Today I want to show you one of my favorite cake recipes - Cranberry Upside- Down Cake. It's not only delicious, but also really quick to prepare, so you still have time to make it for the Holidays. The author of the recipe, Nigella Lawson wrote: "I love the Christmasiness of this, all that glowing, berried redness” So do I :-) 

Tarte tatin pan works best here. If you do not own one, you can cook the cranberries in  a regular  frying pan and then transfer them to a round baking pan. The cake you see on the picture was baked in a pie dish. Do not use any kind of dish with removable bottom!!! My attempt of baking this cake in spring form pan was a real disaster (read: lots  of smoke all over the apartment and whole evening spent on cleaning the oven. Not to mention, that the cake wasn't as tasty as usual either).

Hope you enjoy this lovely, wintery cake. Have wonderful Holidays everyone!!!

Cranberry Upside-Down Cake

FOR THE CRANBERRIES:

50 g unsalted butter

150 g sugar

175 g cranberries, fresh or frozen (I use a little bit more)

FOR THE CAKE:

125 g unsalted butter

125 g sugar

125 g self-rising flour

Pinch of salt

1 teaspoon cinnamon

2 large eggs

1-1 ½ tbsp. whole milk

Preheat the oven to 350°F (180°C).

To cook the cranberries, melt the butter in a tarte tatin dish over medium heat. Add sugar and stir until dissolved. Add cranberries; stir to cover the cranberries with the glossy syrup. Set aside.

To make the cake, place the flour, sugar, cinnamon, butter, and eggs in a food processor and blitz to combine. Add the milk. (if you do not have a food processor, you can make it by hand). Pour the butter over cranberries and place immediately in the oven. Bake for 30 minutes or until golden. Serve warm.

Printable recipe