Monday, November 26, 2012

Cranberry Cake

The last of the silver has been put away.  The dining room table is back to it's normal size.  There's just enough turkey left to go into a soup.  There are sweet memories of a delicious afternoon with loved ones gathered around our table for Thanksgiving.  

Thanks to the ever present extra bag (or two) of fresh cranberries, this favorite cake was possible over the weekend.  It has become a "kick off" to preparing for the Christmas season.  

Now to start hauling out our Christmas nostalgia!!

Cranberry Upside Down Cake-Gourmet Magazine 1980 with no tweaking from me that I can recall

Butter the bottom and sides of a 9-inch round cake pan with three tbsp softened unsalted butter.

Sprinkle 1/2 cup of sugar evenly over the bottom of the pan and arrange a 12 ounce (because it is no longer a pound bag) of fresh cranberries evenly over the sugar.

3/4 stick unsalted butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla
1 tsp orange zest

Beat the above ingredients together until fluffy.

1 1/4 cups all-purpose flour
1 1/2 tsp  baking powder
1/4 tsp salt

Sift the above ingredients together

Stir the flour mixture into the butter mixture, 1/2 cup at a time alternating with 1/2 cup of milk until just combined.

Pour the batter over the cranberries and carefully smooth out.

Bake in a 350 degree preheated oven for about 1 hour--until browned on top.

Let rest in the pan on a rack for 20 minutes.

Run a knife around the edges and unmold onto a platter.