Sunday, December 16, 2007

Cranberry Upside-Down Cake

Cranberry Upside Down CakeI found this in an old Cooking Light magazine and though the photograph may not be spectacular the cake is. Think of it like a cinnamon roll cake, perfect for December breakfasts. It's got those great holiday spices with dried cranberries, chopped dates and nuts (though if you don't like any of those items you could leave them out) but don't forget the glaze.

Cooking spray
1 tablespoon all-purpose flour
1 cup fresh cranberries
1/2 cup coarsely chopped pitted dates
2 tablespoons chopped walnuts
1 teaspoon grated orange rind
1/2 cup butter, softened and divided
1/2 cup packed dark brown sugar
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/2 cup fat-free buttermilk

Glaze:
1 cup powdered sugar
1 teaspoon butter, melted
2 tablespoons fresh orange juice

To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.
To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.

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13 comments:

Heffalump said...

I don't know if anyone in my family would go for that, but it looks good to me!

Mrs Mecomber said...

I'm always looking for a good cranberry recipe; thanks.

Christine said...

For the holidays, I always make a cranberry-orange bread. This recipe looks really good. I love dates, I am going to have to make this one this year.
Thanks for sharing Michelle.

Christine@

KreativeMix said...

looks great and yummy :-) thanks for sharing :-)

Cecily R said...

Yummmmmmm. Once again, you have put me to shame. It a stretch when I make frozen waffles for breakfast!

An Ordinary Mom said...

Your pictures are always so perfect!

Stephanie said...

Bookmarked for Christmas breakfast! Perfect!

WorksForMom said...

THAT looks divine. Another yum!

randi---i have to say said...

Cranberries are wonderful and I like to find new ways to use them at this time of the year. Thanks for the recipe!

Beth said...

Yum. That pretty much sums it up for me!

Daisy said...

Yum. I love me some cranberries!

spaghettipie said...

Okay, I made this for a brunch this morning: a total hit. We'll be having it for Christmas morning. Thanks for the great recipe.

Scribbit said...

Terrific! I'm so glad you liked it.