Upside-down cranberry cake

Adapted from Rachel Allen’s ‘Bake’ cook book, this festive cake uses cranberries instead of the traditional pineapple or peaches.

Difficulty

Prep Time

25 minutes

Cooking Time

25 - 30 minutes

Serves

8-10

Ingredients

  • 50g unsalted butter
  • 300g castor sugar
  • 225g frozen or tinned cranberries, drained
  • 200g cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp bicarbonate of soda
  • 2 free-range eggs
  • 200ml buttermilk
  • 75ml sunflower oil
 

To serve

Softly whipped cream and brown sugar

Method

  1. Preheat the oven to 180 °C.
  2. Melt the butter in a small pot, add half the sugar and boil over a gentle heat for 2 minutes.
  3. Add the cranberries and pour this into a pie dish or oven proof pan and set aside. (If using a pie dish, line this with strips of baking paper and grease it well).
  4. Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl.
  5. Whisk the eggs in a separate bowl and add the rest of the sugar, the buttermilk and the oil and
  6. mix well.
  7. Pour this mixture into the flour mixture and whisk to form a liquid batter.
  8. Pour the batter over the cranberries in the pan or pie dish.
  9. Bake for 30-35 minutes or until the cake feels firm in the centre.
  10. Allow to cool for 5 minutes before turning it out by placing an inverted plate over the top of the pan and turning the pan and plate over in one quick movement.
  11. Serve warm or at room temperature with softly whipped cream and sprinkled with brown sugar.

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