Name: Sticky Cranberry Upside Down Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1/2 cup margarine; 1 cup white sugar; 2 tbsp water; 12 oz fresh cranberries; 1 1/2 cups flour; 1/2 tsp baking soda; 1/2 tsp salt; 6 tbsp margarine, softened; 1/2 cup white sugar; 1/2 cup brown sugar; 2 eggs, room temp; 1 tsp vanilla extract; 3/4 cup sour cream

Description

Sticky Cranberry Upside Down Cake has that perfect balance of tart fruit and sweet cake. It’s a lovely option when you want something a bit different on the table.

Ingredients

Units Scale

Cranberry base

1/2 cup margarine
1 cup white sugar
2 tbsp water
12 oz fresh cranberries

Cake batter

1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
6 tbsp margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, room temp
1 tsp vanilla extract
3/4 cup sour cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350⁰F (175⁰C).
Grease a 9-inch springform pan and line the outside really well with foil. Best to do a couple layers because it can get a bit drippy.
In a saucepan over medium heat, melt the ½ cup of margarine.
Stir in the 1 cup of white sugar and 2 tbsp water, and let it come to a gentle boil, stirring so it doesn’t catch.
Once the sugar has mostly dissolved, add the 12 oz fresh cranberries, stir them, then take it off the heat.
Pour everything into the bottom of your prepared pan and spread it out evenly.
In a bowl, whisk together the 1½ cups of flour, ½ tsp baking soda, and ½ tsp salt. Set aside.
In another bowl, cream the 6 tbsp margarine with the ½ cup white sugar and ½ cup brown sugar until light and a bit fluffy.
Add the 2 eggs, one at a time, beating well after each.
Stir in the 1 tsp vanilla extract and ¾ cup sour cream until smooth.
Gently mix the dry ingredients into the wet batter just until combined. Don’t overmix, or the cake can turn dense.
Spoon the batter over the cranberry layer and carefully spread it out. It will be a bit thick, so just take your time so you don’t disturb the cranberries too much.
Bake for 50 to 60 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely cover with foil near the end.
Let the cake cool in the pan for about 10 to 15 minutes.
Then run a knife around the edge, release the springform, place a plate on top, and flip it over. It might be a bit messy, but that’s part of the fun and a good thing.
Serve slightly warm or at room temperature.
Add whipped cream if you’re feeling a bit fancy.

Notes

Created, prepared, tried, and tested Corlea