Cranberry Upside-Down Cake
added 03/07/08
Serves 6
It’s very useful
around this time of year to have one or two seasonal desserts to boost
a traditional lunch or dinner.
3/4 cup unsalted butter
1 cup sugar
3/4 cup or 6 oz. cranberries
3/4 cup self-rising cake flour
Pinch of salt
1 tsp. cinnamon
2 large eggs
1-1 1/2 Tbs. whole milk
Tarte-tatin dish, cast-iron straight-sided 8-inch frying pan, or similar
Preheat oven to 350ºF
and place baking sheet inside to heat up at the same time.
Put the cast-iron
frying pan-tarte-tatin dish if using-on the burner over a medium heat
and melt the 1/4 cup of butter. Add 1/2 cup of sugar, stir, then empty
in the cranberries and turn to coat in the syrupy liquid. Set aside while
you get on with the cake.
Put the flour, salt,
cinnamon, remaining sugar, 1/2 cup of butter, and the eggs in the processor
and blitz to combine. Pulse while you add milk to make a creamy consistency.
Pour it over the berries in the pan and transfer immediately to the heated
baking sheet in the oven. Cook for 30 minutes or until the cake is bouncy,
gold, and risen, and beginning to shrink away from the edges.
Take out of the oven
and place a plate on top of the pan. Turn upside-down and carefully remove
pan. Serve warm with crème fraîche or ice cream.
-How To Be A Domestic
Goddess, by Nigella Lawson
- flagged
