Happy Winter! Celebrating with Cranberry Cake.

Upside Down Cranberry Coffee Cake

Upside Down Cranberry Coffee Cake

It is officially Winter! I will be honest. I am not very good at following directions when it comes to cooking. This recipe is an adaptation of one I first saw in Cooking Light a few years ago. It has turned out amazing every time! The bright red cranberries are a beautiful reminder of winter. I hope you enjoy it and all the great seasonal flavors of Winter!

Upside Down Cranberry Coffee Cake

Ingredients

1 cup  fresh cranberries 

1/2 cup  coarsely chopped pitted dates 

2 tablespoons  chopped walnuts or pecans

1 teaspoon  grated orange rind

1/2 cup  butter, softened and divided

1/2 cup  packed brown sugar

2 tablespoons  fresh orange juice (half of an orange squeezed by hand)

1/4 teaspoon  ground cinnamon

1 1/2 cups  organic all-purpose flour

1 teaspoon  baking powder

1/2 teaspoon  salt

1 cup  organic granulated sugar or similar

1 teaspoon  vanilla

1   large egg

1/2 cup  milk

Glaze, combine: 1 cup  powdered sugar, 1 teaspoon  butter, melted, 2 tablespoons  fresh orange juice.

Directions: Preheat oven to 350°. To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool. To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.

Adapted from recipe by Jan Moon, Cooking Light DECEMBER 2006

 

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About Rachel

Owner @ Brown Box Organics.
This entry was posted in Cranberries, Dried Fruit, Eggs and tagged , . Bookmark the permalink.

One Response to Happy Winter! Celebrating with Cranberry Cake.

  1. Rachel says:

    Reblogged this on SOIL and commented:

    I am making this for Christmas eve.

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