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« Recipe: Cranberry Upside-Down Cake »

Cranberry Upside-Down Cake

Adapted from Martha

Yield: 8-10 servings


8 T unsalted butter, room temperature

1 c sugar

1/2 t ground cinnamon

1/4 t allspice

1 3/4 c cranberries

1 large egg

1 t vanilla extract

1 1/4 c all-purpose flour

1 1/2 t baking powder

1/4 t salt

1/2 c milk


Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8 inch round cake pan with 2 T butter.  In a small bowl, combine 1/2 c sugar with the spices*. Sprinkle sugar mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

With an electric mixer, cream remaining 6 T butter and 1/2 c sugar until light and fluffy. Add egg and vanilla; beat until well combined.

In a separate bowl, whisk together the flour, baking powder and salt.

With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon batter over cranberries in pan, and smooth the top. Place pan on a baking sheet; bake cake until toothpick inserted in the center comes out clean, 30-35 minutes.

Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert into a rimmed platter.


*Spices can be eliminated; simply sprinkle the sugar onto the bottom of the buttered cake pan