Cranberry Upside-Down Cake

Recipe adapted from Fall 2007

½ lb (1 cup) very soft unsalted butter
1 Tbsp very soft unsalted butter for the pan
1 cup light brown sugar, firmly packed
¼ tsp DLM Ground Cinnamon
½ tsp orange zest, finely grated
2 cups cranberries, fresh or frozen (thawed, rinsed, and dried), at room temperature
1 cup granulated sugar
1 large egg yolk, at room temperature
2 large eggs, at room temperature
2/3 cup sour cream, at room temperature
1 tsp pure vanilla extract
½ tsp table salt
1¾ cups cake flour
1 tsp baking powder
¼ tsp baking soda

Position a rack in the lower third of the oven and heat the oven to 350° F. Lightly butter the bottom and sides of a 9 inch round cake pan with the tablespoon of extra butter. Make sure the sides of the cake pan are at least 2½ inches high.

Place 4 Tbsp butter in the buttered pan. Put the pan in the oven until the butter melts, about 5 minutes. Remove the pan from the oven and stir in the brown sugar, cinnamon, and orange zest until well combined. Spread the brown sugar mixture evenly over the bottom of the pan and spread the cranberries evenly over the sugar.

Put the remaining 12 Tbsp butter in a medium bowl. Using a

wooden spoon, cream the butter with the granulated sugar and egg yolk until blended, about 20 seconds. Switch to a whisk and stir in the eggs one at a time. Whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream, vanilla, and salt. Sift the cake flour, baking powder, and baking soda directly into the batter. Using the whisk, combine the ingredients until the mixture is smooth and free of lumps. Spread the batter evenly over the cranberry mixture in the cake pan.

Bake until the center of the cake springs back when gently

touched and a skewer inserted in the center comes out with only moist crumbs clinging to it, 50 to 65 minutes. Set the pan on a rack to cool for 5 to 10 minutes (the cranberry syrup in the bottom of the pan will be too thick if you wait longer). Run a knife between the cake and sides of the pan. Invert the cake onto a serving plate and remove the pan. Let cool for at least another 15 minutes before serving.

Makes 12 servings
Prep Time: 20 Minutes
Cook Time: 1 Hour, 20 Minutes

Per serving: 380 calories; 19g total fat; 12g saturated fat; 100mg cholesterol; 180mg sodium; 50g total carbohydrates; 1g dietary fiber; 3g protein;

Allergy Warning: Contains milk and eggs and wheat