WILMINGTON, NC (WECT) -There are a few holiday food staples that are tried and true in my house. I’ve got a couple of “go-to’s” that are super easy and make nice desserts and, more importantly, nice gifts so you don’t have to arrive empty handed to a holiday party.
One of them is Armagnac Steeped Prunes (yum) the other is this Cranberry Upside Down Cake.
Here’s the cake recipe I used: gleaned from an old Martha Stewart recipe book.
*8 t unsalted butter (room temperature)
*1 cup sugar
*1/2 t ground cinamamon
*1/4 t allspice
*1 ¾ c cranberries
*1 t vanilla extract
*1 ¼ C all purpose flour
*1 ½ t baking powder
* ¼ t salt
*1/2 c milk
1. Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
2. With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
3. Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.