Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cranberry upside-down cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Cranberry Upside-Down Cake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Cranberry Upside-Down Cake is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have cranberry upside-down cake using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cranberry Upside-Down Cake:

1. Prepare 8 tbsp (1 stick) unsalted butter - softened to room temp, divided
2. Make ready 1 cup granulated sugar - divided
3. Take 1/2 tsp ground cinnamon
4. Make ready 1/4 tsp ground all spice
5. Take 2 cup fresh whole cranberries
6. Make ready 1 large egg
7. Prepare 1 tsp vanilla extract
8. Prepare 1 1/4 cup all-purpose flour
9. Take 1 1/2 tsp baking powder
10. Take 1/4 tsp salt
11. Get 1/4 cup fresh squeezed orange juice
12. Make ready 1/4 cup milk
13. Take 1 tbsp orange zest

Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake's turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they're in season—this cake can be made year-round with frozen berries. Beat with an electric mixer on medium-high speed until light and fluffy. Place a cooling rack in a rimmed baking sheet.

Instructions to make Cranberry Upside-Down Cake:

1. Preheat oven to 350°F. Grease the bottom and sides of a 9" round cake pan with 2tbs of the butter (bottom of pan should have a pretty thick layer, and be sure to get into the corners).
2. In a small bowl blend together 1/2 cup of the sugar, the cinnamon and the all spice until well combined. Sprinkle all of the mixture evenly into the bottom of cake pan. Arrange cranberries in a single layer on top of the sugar mixture. Set pan aside.
3. In a large bowl cream remaining 6tbs butter and 1/2c sugar with a hand mixer until fluffy. Add the egg and vanilla. Beat with mixer until well combined. In a separate bowl whisk together flour, baking powder and salt.
4. With mixer on low, add flour mix in three batches, alternating with juice and then milk (begin and end with flour, fully combining each addition). After last portion of flour mix is incorporated, add orange zest and blend until just mixed in.
5. Carefully spoon batter evenly over cranberries in pan, spread out evenly and level off the top. Place pan on a baking sheet and place in oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. When done baking, remove from oven, cool cake for 20 minutes in pan on a wire rack. Run a knife around the edges of the cake to loosen. Invert onto cake serving platter, tap the bottom of the pan firmly until center loosens and gently wiggle pan off of cake. NOTE: Don't let cake cool too much before inverting, cranberries may not release completely.
7. Serve slightly warm or let cool completely. Slice, garnish with fresh whipped cream if desired and enjoy!

Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan. Spoon batter into prepared pan, and spread it evenly over cranberries. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur. Sift together the flour, baking soda and salt; set aside.

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