Cranberry Date Upside-Down Cake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Guests will ooh and aah over this pretty cake with its from-scratch flavor at brunch or any holiday meal. Cranberries and orange peel punch up a tart taste that's tamed to perfection by the sweet glaze. Wonderful! Priscilla Gilbert - Indian Harbour Beach, Florida Ingredients:
1/2 cup butter, softened, divided |
1/2 cup packed brown sugar |
2 tablespoons orange juice |
1/4 teaspoon ground cinnamon |
1 cup fresh or frozen cranberries |
2/3 cup chopped dates |
1/4 cup chopped walnuts |
1 teaspoon grated orange peel |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup buttermilk |
drizzle: |
1/2 cup confectioners' sugar |
1 tablespoon orange juice |
1/2 teaspoon butter, melted |
1/4 teaspoon grated orange peel |
Directions:
1. In a small saucepan, melt 2 tablespoons butter. Stir in the brown sugar, orange juice and cinnamon until blended. Pour into an 8-in. square baking dish coated with cooking spray. Combine the cranberries, dates, walnuts and orange peel; sprinkle over brown sugar mixture.
2. In a large bowl, beat sugar and remaining butter until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to the sugar mixture alternately with buttermilk, beating well after each addition. Spread over cranberry mixture.
3. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
4. Combine the drizzle ingredients; drizzle over cake. Yield: 12 servings.
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