You'll find this such an easy cake to make for the holidays. And the color is amazing. The cake is light and the sweetness of the brown sugar offsets the tartness of the cranberries. The only suggestion I have is mentioned below in the bench note. The photo of the cake in the cookbook shows juice running down the sides. Very pretty. As you can see, mine didn't do that and it was because I took the cookbook's word for the pan size. Wrong. But still, it tasted wonderful even if my oven was a mess!
Bench note: The minute I added the batter to the cranberries, I suspected a normal cake pan would not be deep enough, so I put some foil under the pan to catch any overflow. Unfortunately, it still spilled over. My suggestion is to use a deeper than normal cake pan. That way, the juices will remain in the bottom and when you turn it out, they will run down the sides of the cake and not all over your oven.
Cranberry-Caramel Upside Down Cake
From The Perfect Finish by Bill Yosses and Melissa Clark
2/3 cup packed light brown sugar
12 tablespoons unsalted butter, melted
1 tablespoon unsulphured molasses
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 large eggs, room temperature
1 cup sour cream
2 cups fresh or frozen cranberries
Preheat oven to 375. Grease a 9" cake pan with butter and cover the bottom with parchment paper, cut to size.
In a saucepan, combine the brown sugar, molasses, 4 tablespoons of the melted butter and 1/4 cup water. Bring to a boil, stir and pour into the cake pan.
Sift the flour, sugar, baking powder and salt and set aside.
Beat the eggs and sour cream until well blended. Add the remaining butter and mix, scraping down the sides. Add the flour mixture and beat until smooth.
Add the cranberries to the cake pan, making certain they are evenly distributed and cover the syrup with no gaps. Pour the batter over the cranberries, smooth out with a spatula and bake for 45 minutes. Let cool in the pan for 15, then run a thin knife around the edges and invert the pan onto a serving dish.
I have a bunch of adorable Christmas aprons. Vintage. Such fun! And you can keep them for yourself or share them with friends and family for holiday or hostess gifts. Most are halves, but two are full. Here's a photo of the 10 half aprons (on the right) and the 2 fulls:
I'll pick four winners and each winner will get three aprons. They are in excellent condition, but the taffeta one has a slight pull, barely noticeable. They are vintage, after all. So leave me a comment and if you want a second chance to win, become a follower. I'll draw the names on November 20th.
Be sure to leave an email address if it's not on your website! Sorry, U.S. only. :(