cranberry upside-down cake

It's a week of cakes. Celebration! Cake for everyone! In case you missed the gingerbread bundt cake or the carrot cake I posted in the last few days, don't worry. You can still make those, OR you can make this. Or both, as this cake really has more of a brunchy, coffee-cake feel to me. It's not overly sweet, and beautifully balanced by the tartness of the cranberries. Who needs an excuse to have cake for breakfast? I certainly don't. 

I modified this cake slightly from a Martha Stewart recipe. I eliminated some of the spices they used and added in rum extract, because honestly, everything could use a little rum extract. I wanted the cake to really taste like cranberries, and it surely does.

This cake comes together really quickly and is both impressive in appearance and delicious. New Year's Day brunch, perhaps? Yes! Let's do it! Serve it with cranberry mimosas and be fabulous.

Here's how it's done:

Preheat your oven to 350.

Using 2 tablespoons of the butter, grease an 8" cake pan very well.

Two tablespoons of butter is a lot for one 8" pan, so you're going to be piling it on pretty thick. That's okay- it will become that beautiful gooey layer.

Now drop in 1/2 cup of the sugar and coat the pan with the sugar (there will be excess, but just tap the pan so it sits level on the bottom).

Now gently add the cranberries to the pan, layering them evenly across the bottom in a single layer.

Now you're going to make the cake batter. Cream the remaining six tablespoons of butter with the remaining 1/2 cup of sugar, then beat in the egg and vanilla.

Beat until very well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Starting and anding with the flour, alternate adding the dry ingredients and the milk to the batter, with the mixer on low.

It should go 1/3 flour mix + 1/2 milk + 1/3 flour mix + 1/2 milk + 1/3 flour mix. You always want to finish with the flour, as the batter will not have the proper consistency otherwise.

When you add the milk, the batter will appear curdled...

but when you add in the flour, it will even out again.

The batter is fairly thick, so you want to scoop it out on top of the cranberries carefully, trying not to disturb them, then smooth it out gently across the top.

Bake in your preheated oven for 30-35 minutes, until a tester in the center comes out clean.

Let the cake cool in the pan for 20 minutes, then gently run a knife around the edge and invert onto your platter.

Here's the recipe!