Orange Cranberry Upside-Down Cake
Valencia orange slices, 3/8-inch thick
1 to 1 1/2 cups fresh cranberries
3/4 cup light brown sugar
6 ounces unsalted butter
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
2/3 cup milk, room temperature
1 egg, lightly beaten
2 teaspoons chocolate extract
1/4 teaspoon vanilla extract
Drop orange slices and cranberries into boiling water, re-boil, drain, and set aside.
Combine 1/2 cup brown sugar, 2 ounces butter and 1 tablespoon water. Heat, stirring until blended.
Pour into buttered 9-inch nonstick cake pan.
Sift together flour, baking powder, salt, and sugar.
Melt 4 ounces butter in a saucepan.
Remove from heat and beat in milk, egg, and extracts.
Combine with flour mixture and beat until smooth.
Place orange slices in cake pan and fill spaces with cranberries.
Sprinkle 1/4 cup brown sugar evenly over fruit, then spoon cake mixture on top.
Bake in 350 degree F oven until golden and a wooden pick comes out clean, 35-40 minutes.
Cool for 6-8 minutes, then invert onto serving plate.
Serve warm with whipped cream.
Upside-Down Cake Recipes