As sure as fall arrives, so do pumpkins and cranberries. My kitchen will soon be busy "putting up" pumpkin puree and "putting by" bags of those red berries! While they both herald fall, the cranberry is for winter as well. For the past thirty years (or so), this cranberry upside down cake has been on our table. It first appeared in a November 1980 Gourmet and it was love at first bite. I've shared the recipe with you before. Lest you forget, here it is again. So easy and so memorable--a winner every time!
Cranberry Upside Down Cake-Gourmet, November 1980
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 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.