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Cranberry Walnut Upside Down Cake Recipe

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This recipe for Cranberry Walnut Upside Down Cake is from The Brislen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Oven: 350
Topping:
½ stick butter
¾ C packed dark brown sugar
2 C fresh or frozen cranberries
¾ C toasted, chopped walnuts
Cake:
1 stick softened buter
¾ C granulated sugar
2 eggs
½ t vanilla
1 ½ C flour
1 ½ t baking powder
1 t baking soda
½ t salt
¾ C buttermilk
Directions:
Directions:
Make cake batter first. Cream butter and sugar, then add eggs and vanilla. Mix dry ingredients separately and add gradually to wet. Then add buttermilk and mix until just combined.

For Topping: Toast walnuts. DO NOT BURN*. Melt butter in cast iron skillet** and use pastry brush to coat sides of pan. Add brown sugar to melted butter and cook on medium/medium low heat until sugar is dissolved (about 3-4 min.) Sprinkle cranberries and walnuts into pan and remove from heat
Pour batter over the top of skillet goodness and gently spread until even in pan.

Bake 25-30 min. Check with skewer for doneness.
Remove from oven and let rest a couple minutes. Place large flat plate over the skillet, invert, say a little prayer to the god of baking, and hope the pan separates from the cake effortlessly. If not, and goodness sticks to the pan no worries, just scrape it off and stick it on the top of the upside down cake. It’ll still be delicious.

*I almost always burn the nuts.
**There really is no other way. Make this without a cast iron skillet and you will bring down the ire and contempt of your ancestors - namely, me.

 

 

 

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