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Cranberry Upside Down Cake
· Vegetarian · 10 servings
This cake can also be made in a regular 9-inch (23cm) cake pan, one that is fine to heat on the stovetop if you don’t have a cast iron skillet. (If you don’t have a regular cake pan that can be put over direct heat, such as a glass or ceramic mold, you can heat the butter and brown sugar in a saucepan and pour it into whatever pan you’re using.) Don’t use a springform pan as the topping will almost certainly leak. If using frozen cranberries, no need to defrost them before using them. If you…
Ingredients
Produce
• 3 cups Cranberries, fresh or frozen
• 1 Lemon, zest of
Refrigerated
• 2 Eggs, large
Pasta & Grains
• 1/4 cup Cornmeal or polenta, coarse
Baking & Spices
• 1 1/4 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 3/4 cup Brown sugar, packed light
• 3/4 cup Granulated sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
Dairy
• 12 tbsp Butter, unsalted
• 1/2 cup Whole or low fat milk