Cranberry Upside-Down Cake

Recipe Ingredients

12 oz	340g	Butter - divided
1/2 cup	80g / 2.8oz	Light brown sugar
1/4 cup	59ml	Cranberry juice
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Ground cloves
2 cups	186g / 6.6oz	Fresh or quick frozen cranberries
8 oz	227g	Butter
1 cup	237ml	Milk
1		Egg
1 1/2 cups	93g / 3.3oz	Flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Sugar
		Serving Suggestion
		Whipped cream or ice cream

Recipe Instructions

Preheat oven to 400 degrees.

Melt the 4 ounces of the butter in a nonstick, ovenproof 9-inch skillet. Add the brown sugar, juice and spices and stir until sugar dissolves and liquid is bubbly. Chill mixture, add the cranberries, and set aside.

In a small pan, melt 8 ounces of butter. Remove from the heat and add the milk and egg. Set aside.

In a separate bowl, mix the flour, baking powder, salt, and sugar. Add the milk mixture and whisk until smooth. Pour this mixture over the cranberries in the skillet. Bake for 30 to 35 minutes, until a toothpick comes out clean.

Let cake cool in pan for about 15 minutes then turn out onto plate (fruit will be on top and juice will be dripping down) and serve slices with whipped cream or vanilla ice cream.

This recipe yields 10 to 12 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B75) - from the TV FOOD NETWORK

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