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
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