Cranberry upside-down cake
Makes one deep 9-inch cake
This big cake has a rich brown-sugar flavor and a topping of jewel-like cranberries. If you prefer making cakes to pies, this is a good choice for the Thanksgiving table. The recipe is from “Maine Classics: More than 150 Delicious Recipes From Down East’’ by Mark Gaier and Clark Frasier, chefs and co-owners of Arrows and MC Perkins Cove in Ogunquit, Maine, and Summer Winter in Burlington.
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
3 cups fresh cranberries
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup buttermilk
Grated rind of 1/2 orange
1. Set the oven at 350 degrees. Use a little of the butter to butter a 9-inch springform pan. Line the bottom with a circle of parchment paper and butter the parchment.
2. In a small saucepan over medium heat, melt 4 tablespoons of the butter. Add 1/2 cup of the brown sugar and stir until smooth. Pour the mixture into the pan. Place the cranberries on top, pressing down gently.
3. In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. In an electric mixer, beat the remaining butter until smooth. Add the granulated sugar and the remaining 1/2 cup brown sugar and beat 2 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
5. With the mixer set on its lowest speed, beat in the flour mixture alternately with the buttermilk, beginning and ending with flour. Beat just until combined. Remove the bowl from the mixer stand. Fold in the orange rind. Gently spread the batter over the cranberries.
6. Set the cake pan on a rimmed baking sheet. Bake for 60 to 65 minutes or until the cake is golden and a skewer inserted into the center of the cake comes out clean. (Insert the skewer all the way to the bottom to make sure there is no creamy batter).
7. Set the cake on a rack for 10 minutes. Run a thin knife around the edge of the cake to loosen it from the pan and unsnap the side. Place a cake plate over the cake and invert the cake onto the plate. Peel off the parchment and let the cake cool completely.
Lisa Zwirn. Adapted from “Maine Classics’’