This cake looks amazing – a definite show stopper.
That cake goes together very quickly and easily. There are a lot of steps though.
First you make the topping. Butter, sugar combined with orange rind and vanilla make a lovely sweet topping to counter act the tart cranberries.
Combining the cranberries with the sugar does cut some of their tartness. Soaking them in the orange juice softens them a bit.
The cake itself is somewhat plain. It has more of a coffee cake consistency. Meaning, it is dense. The cake is not the soft and fluffy cake you normally think of when you think upside down cake.
There doesn’t seem to be enough of the cake batter either. That’s okay though – there really is. It puffs up when baking.
The cake is very citrus-y. Lots of the orange flavor.
When the cake is flipped after baking you see all this magnificent red from the berries and a bit of the orange from the peel. It really does look beautiful!
CRANBERRY UPSIDE DOWN CAKE
¼ Cup butter
¾ Cup Sugar
1 Tablespoon Grated Orange Rind
½ Teaspoon Vanilla
1 ½ Cups Raw Cranberries
1/3 Cup Sugar
2 Tablespoons Orange Juice
1 1/3 Cups Cake Flour
2 Teaspoons Baking Powder
½ Teaspoon Salt
¾ Cup Sugar
¼ Cup Shortening
½ Cup Milk
1 Tablespoon Grated Orange Rind
1 Teaspoon Vanilla
1 Egg
Cream butter, ¾ Cup sugar, vanilla and 1 tablespoon orange rind together and spread in a greased 8 inch round pan. Coat cranberries in 1/3 cup sugar and arrange on top of mixture in the pan. Pour orange juice over cranberries. Sift dry ingredients together into a mixing bowl. Add shortening, milk, orange rind and vanilla. Beat for 2 minutes with an electric mixer. Add egg and ¾ cup sugar, beat for an additional 2 minutes. Pour over cranberries. Bake in a 350 degree oven for 30 to 35 minutes. When done cooking, loosen cake from the sides of the pan and invert onto serving tray immediately.
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