Cranberry Upside-down Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 12 -14 ounces fresh cranberries
• 1/2 cup walnuts, coarsely chopped (optional)
• 4 tablespoons butter
• 2/3 cup sugar
• 2/3 cup flour
• 1 teaspoon baking powder
• 3 eggs
• 1/2 cup sugar
• 1 small orange zest, of
• 3 tablespoons butter, melted

Recipe

• 1 preheat oven to 350* and place a baking sheet on the middle shelf of the oven.
• 2 wash the cranberries and pat dry.
• 3 thickly smear the butter on the base of a 9" round cake pan.
• 4 add the sugar and swirl to coat evenly.
• 5 add the walnuts if using, and spread evenly.
• 6 add the cranberries and spread into an even layer.
• 7 for the batter, sift the flour and baking powder and set aside.
• 8 combine the eggs, sugar and rind in a heatproof bowl over a pot of hot (not boiling) water.
• 9 (i just use hot tap water, because ours is very hot).
• 10 with an electric mixer, beat until the eggs leave a"ribbon trail" when the beaters are lifted.
• 11 add the flour mixture gradually, folding in well after each addition.
• 12 gently fold in the melted butter, then pour the batter over the cranberries.
• 13 place pan on baking sheet in oven and bake for 40 minutes.
• 14 allow to cool for 5 minutes in pan, then run a knife around the edge to loosen.
• 15 to unmold, place a large serving plate over the pan (while the cake is still warm).
• 16 holding the plate and pan together, using potholders, flip over and carefully lift the pan.
• 17 if any cranberries, etc.
• 18 are stuck to the pan, spoon off and place on the cake where ever it appears to need it.
• 19 good warm or cold!