I bought too many cranberries over the holidays. Now I am trying to find interesting uses for the left overs.
I thought this cake sounded interesting. And it certainly was!
The brown sugar and butter mix nicely to make a glaze of sorts for the top of the cake. Being an upside down cake, you put this in first.
Layering the cranberries and orange segments over the brown sugar gives you a way to create a beautiful presentation. And of course the fruit mixes well with the sugar.
The cranberries stay tart, but are perfectly enhanced by brown sugar.
The cake is super moist. It is also quite light and fluffy.
The best part is when you invert the cake onto a platter. The cake topping is bright and beautiful. And just a bit gooey.
I made this cake as a dessert. Honestly, I think it would be a great breakfast cake too! Maybe a fancy brunch addition. . .
ORANGE CRANBERRY UPSIDE DOWN CAKE
1/2 Pound Cranberries
2 Oranges
2 Tablespoons Butter
1 Cup brown Sugar
1 1/3 Cups Sifted Cake Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Shortening
1 Teaspoon Grated Orange Rind
3/4 Cup Sugar
1 Egg
1/4 Cup Evaporated Milk
1/4 Cup Orange Juice
Wash cranberries and cut in halves. Peel oranges. Divide into sections and remove membranes. Melt butter. Stir in brown sugar. Mix well and spread evenly over the bottom of the pan. Cover with cranberries. Arrange orange sections over cranberries. Sift flour, baking powder and salt together. Cream shortening and orange rind. Add sugar gradually and beat until fluffy. Add egg and beat thoroughly. Mix milk and orange juice. Alternately add dry ingredient and orange milk to creamed mixture. Pour batter over fruit. Bake in a 350 degree oven for 40 minutes. Invert onto a platter.
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