Pairing Suggestion – Moscato
For the Cranberry Orange Topping:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- Zest of 1 orange
- 1/4 cup unsalted butter
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Prepare the Cranberry Orange Topping:
In a saucepan, melt 1/4 cup of butter over medium heat. Add cranberries, granulated sugar, and orange zest. Cook for about 5-7 minutes or until the cranberries burst and the mixture thickens slightly. Pour this mixture into the bottom of the prepared cake pan, spreading it evenly.
3. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined.
4. Assemble the Cake:
Carefully spoon the cake batter over the cranberry orange topping in the cake pan, spreading it evenly.
5. Bake the Cake:
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown.
6. Cool and Invert:
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate. Be cautious as the topping will be hot.
7. Serve and Enjoy:
Let the cake cool completely before serving. Slice and enjoy this delightful Cranberry Orange Upside-Down Cake!
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
This cake combines the tartness of cranberries with the citrusy brightness of orange, creating a festive and delicious dessert that’s perfect for the holiday season.