The festive colors of this cake make it the perfect addition to any holiday dessert spread.
Cranberry-Orange Upside Down Cake
Makes 10 servings
- ¼ cup unsalted butter
- ⅓ cup firmly packed light brown sugar
- 1 orange, peeled and sliced crosswise
- 1 cup fresh or frozen cranberries
- ½ cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅓ teaspoon ground allspice
- 1 cup whole milk
- For topping: In a 10-inch cast-iron skillet, melt butter over medium heat, swirling to coat pan. Sprinkle brown sugar in skillet. Arrange orange slices in an even layer in skillet, and sprinkle with cranberries. Cook until sugar is dissolved.
- Preheat oven to 350°. For cake: In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Stir in vanilla.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Carefully spread batter over sauce and fruit in skillet.
- Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let cool in pan for 10 minutes before inverting onto a serving plate.
Find more delicious recipes like this one in our newest issue of Southern Cast Iron.